CORE RESPONSIBILITIES
• Work closely with the General Manager and Management Accountant to set the department’s OPEX and CAPX budgets and ensure adherence thereto
• Establish operational procedures and policies related to the compound’s
Food and Beverage outlets and catering activities within and outside of the
compound.
• Recruit, train, empower and motivate the Food and Beverage personnel in
accordance with the company’s recruitment strategy, budget, and
employment culture.
• Set performance targets, Key Performance Indicators (KPIs) and schedules for the Food and Beverage Department personnel and conduct periodic
personnel assessment.
• Spearhead dining room and catering menu engineering and design efforts in close collaboration with the Food and Beverage department’s culinary team, ensuring that menus are revised quarterly.
• Manage day-to-day operations in alignment with the company’s F&B
strategic goals and budget.
• Ensure strict adherence related Food Hygiene and Safety legislation and
regulations in order to operate in compliance with industry standards.
• Manage efforts to implement HACCP standards and obtain certification
• Work closely with the General Manager, Clubhouse and Services Manager
and Head of Leasing to ensure a good Return-on-Investment (ROI) from
financial, tenant satisfaction and business development perspectives.
• Work closely with the Clubhouse and Services Manager to creatively plan
and organize events, catered activities and themed nights in accordance to
the compound’s strategic goals and budgets
• Develop and maintain relationships with relevant suppliers to ensure that
operational requirements are consistently and swiftly served.
• Work closely with the purchasing and accounting teams in the procurement of food, beverages and other required materials and supplies (e.g. disposables, cleaning products, etc.) while properly manage inventory on hand.
• Ensure that patrons receive the highest level of customer service at all times by identifying or anticipating needs and proactively responding to all
expressed concerns.
• Prepare month-end financial closing reports, as well as other reports for the General Manager as required
• Ensure the kitchen and restaurant assets are properly maintained by the inhouse maintenance team or a third-party service provider.
• Perform any other reasonable tasks as required by the company.
REQUIREMENTS
• 10 years of Food and Beverage experience, preferably with a four-to-five-star hotel, restaurant, catering company, and/or country club; 
years in managerial capacity
• Food handling certification and knowledge of HACCP standards
• Ability to commit to flexible and unpredictable working hours, work well under
pressure, multitask, and delegate to team members as required.
• Knowledge and experience in budgeting for restaurants and catering
business units, menu design and costing, and inventory control.
• Experience in plating, presentation and garnishing
• Excellent verbal and written communication skills in the English language.
• Strong interpersonal skills and ability to work within a team environment.
• Computer proficiency – intermediate-to-advanced knowledge of Microsoft
Office Applications.
• Creativity and resourcefulness as pertaining to themed activities and catered events.
• Attention to detail and problem-solving skills.
• Excellent grooming standards and a professional appearance.
• Ability to train and motivate personnel
• Bachelor degree in Hospitality Management or Culinary Arts is preferred