F&B Director

GENERAL RESPONSIBILITIES:

• Leads F&B service staff across all outlets (Cabana Restaurant, The Glas Haus, Geo De Cafe, Banquet Department).
• Collaborates with Hotel Director and Head Chef to direct F&B operations and coordinate department functions.
• Maximizes and monitors F&B revenue and expenses, achieving financial goals.
• Oversees staff performance, training, and professionalism within a clean and safe environment.
• Coordinates all aspects of group meetings/banquets, assisting clients with planning and menu selection.

KEY RESPONSIBILITIES:

• Financial Performance:
  • Achieves budgeted food/beverage sales, labor costs, and profitability.
  • Prepares monthly forecasts.
  • Manages bar inventory (opening/closing, summaries, deposits) and ensures bar control policies are followed.
  • Oversees weekly payroll input and maintains labor costs below 15%.
  • Completes monthly inventory.
  • Ensures timely completion of function bills.

• Sales & Marketing:
  • Completes customer follow-up calls.
  • Analyzes competitor pricing.
  • Participates in F&B marketing activities.
  • Entertains potential and existing customers.
  • Prepares sales promotions and mailings.
  • Conducts competitive analysis (biannually).
  • Performs telemarketing to previous clients.
  • Handles F&B inquiries and ensures timely follow-up.

• Banquet & Event Management:
  • Coordinates with meeting/banquet planners, managing proposals, contracts, function statements, and ensuring chef involvement in food discussions.
  • Confirms function details with planners.
  • Supervises daily paperwork flow (proposals, contracts).
  • Maintains hotel credit policies.
  • Manages large function billings and oversees medium/small function billings (accuracy, timeliness).
  • Ensures evaluation forms accompany invoices.
  • Gathers attendance numbers for large events (3 days prior).
  • Oversees banquet food/beverage quality, service, and presentation.
  • Ensures meeting room setup quality.
  • Liaises with Sales Department to meet client needs.
  • Establishes rapport with groups for guest satisfaction and repeat business.

• Halal Certification Compliance (JAKIM):
  • Demonstrate thorough familiarity with Halal certification requirements as per JAKIM standards.
  • Ensure all food preparation and handling adhere strictly to Halal guidelines.
  • Maintain separate storage and preparation areas for Halal and non-Halal ingredients and dishes.
  • Cooperate with Halal Executive and Internal Halal Committee (IHC).

• Operations & Administration:
  • Develops and maintains department control procedures and manuals.
  • Assists in menu planning and pricing.
  • Oversees requisition completion.
  • Ensures timely ordering/purchasing of beverages, small wares, linens, etc.
  • Oversees scheduling and shift duties.
  • Participates in hotel maintenance and cleanliness efforts.
  • Reports equipment/facility deficiencies.
  • Performs other duties as directed.

• Human Resources:
  • Supervises staff, ensuring professional attitude and adherence to company standards.
  • Manages staff training and development.
  • Handles personnel selection, following proper hiring procedures (HR Manager/Hotel Director for management, HR Manager/Asst. F&B Mgr/Senior Banquet Mgr for line staff).
  • Follows proper termination procedures.
  • Maintains high employee retention.
  • Handles personnel discipline.
  • Oversees departmental scheduling.

• Guest Relations:
  • Minimizes customer complaints.
  • Ensures quality of F&B services and phone handling.
  • Meets with convenors and confirms function room setup.
  • Strives for service that exceeds expectations.

JOB SKILLS REQUIREMENT:

• Degree/Diploma in Hotel Management, F&B, or related field.
• 10+ years of hotel industry experience.
• Strong understanding of food safety and hygiene regulations. Certified in Food Handling Training with valid typhoid vaccination.
• Understanding of food safety regulations and HALAL standard guidelines (JAKIM).
• Thorough knowledge of cleaning and sanitation procedures.
• Experience with inventory management and ordering.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and administrative skills.
• Ability to work under pressure, multitask, and problem-solve.
• Sales ability and customer service orientation.
• Knowledge of F&B operations, budgeting, and cost control.
• Understanding of hygiene, sanitation, and safety regulations.
• Ability to train, motivate, and manage staff.
• Flexibility and adaptability.