Cluster Director of Culinary/ F&B

JOB SUMMARY

Reporting to the Hotel Manager, the Cluster Director of Culinary/F&B is responsible for overseeing the overall culinary and F&B operations, hygiene and food safety standards and to maintain high standards of quality of food offering and service delivery across all dining venues. He/she will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold a reputation for food & service excellence.

What you will be DOING:

FOOD QUALITY

. Responsible for the quality of all food served throughout the restaurants and banquet and ensure that the food presented to guests is consistently of high-quality standards.

. Be alert on freshness, presentations and temperature of food served.

. Plan, coordinate and supervise all menu implementations.

. Guide respective Kitchen Manager in creating and developing new dishes and recipes by keeping up with the latest market trends.

. Supervise all food tasting sessions.

COST CONTROL

. Responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.

. Guide respective Kitchen Manager in finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.

. Control and ensure that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.

. Ensure food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.

. Demonstrate management abilities and knowledge relating to budget matters such as Labour Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION

. Ensure all kitchen operations complied with quality, hygiene and other standards at all times in line with HACCP and local authorities standards.

. Communicate and update local requirements, food sanitation laws, safety regulations and others to all staff.

. Ensure and conduct weekly kitchen walk-through with Hygiene Manager and respective departments to ensure kitchen sanitation and Engineering maintenance and standards are met.

. Ensure all findings are solved and closed.

SERVCICE EXCELLENCE & GUEST EXPERIENCE

. Strive to improve kitchen and service operating procedures constantly for a seamless and delightful dining experience .

. Stay informed on global food and beverage trends

. Propose and initiate new services and products for our guests.

. Handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.

. Seek feedback from guests and continually improves product and services.

GENERAL MANAGEMENT

. Develop and direct all food & beverage operational activities towards supporting the Hotel's goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement.

. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

. Lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.

. Ensure all brand/operating standards and/or LQA are observed and targets achieved.

. Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.

. Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

. Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

. Degree/Diploma in Hospitality or equivalent

. Minimum 10 years of relevant hospitality F&B experience in a managerial appointment

. Strong business acumen, critical thinking and strategic decision-making skills

. Strong human relations and influencing skills

. Strong communications (verbal and written), planning and coordination skills

. Ability to work independently and take initiative

. Strong time management skills

. Creative and resourceful

. Strong culinary knowledge and skills

. Flexible with working days and hours including weekends and public holidays