Director, F&B Design - SEAK & JAPAC

Purpose of the Role: To lead Food & Beverage Design and Facility planning for both existing and pipeline hotels across all brands with a primary focus on Luxury and Lifestyle brands within the IHG portfolio, and liaise with internal and external stakeholders and report on progress of projects.

Back of House Planning Scope of works include but are not limited to the following:

• Create a detailed F&B Facility Area Plan(“FAP”) per hotel based on brand, country, Gross Floor Area(“GFA”), business case etc. for all InterContinental Hotels Group (“IHG”) hotel brands excluding the Holiday Inn Express brand
• Review back of house (“BOH”) facility design across all phases. Zoning, Concept, Schematic, Detailed Design, tender documentation value engineering, for Luxury & Lifestyle up to Installation of F&B equipment & commissioning of F&B Outlets
• The following would be constantly reviewed / calibrated / protected for all IHG branded hotels:

1. Review Design for Food Safety Management Systems (“FSMS”) principles;
2. Review clean and dirty paths within the design of the F&B outlets;
3. Review storage facilities ensuring they match location / supplier chain etc;
4. Review refuse area ensuring it matches municipality requirements;
5. Review BOH areas for adjacencies;
6. Review BOH and front of house (“FOH”) drawings, sections and elevations etc;
7. Review BOH drawings, sections and elevations to ensure show kitchens / bars have integrated design between kitchen consultant & Interior designer;
8. Review basic function equipment to deliver brand & concept;
9. Review to ensure optimal efficient & ergonomic work flows are achieved;
10. Review architectural, interior designs and equipment designs to ensure areas are not over designed either by way of equipment brand / specification / capacity / space planning;

Front of House Scope of works include but are not limited to:

• Review and validate proposed concepts by 3rd party consultants with F&B Operations leaders and/or propose existing concepts that could be utilized
• Review of FOH Facility design across all phases. Concept, Schematic & Detailed Design Phases (all IHG hotel brands are included)
• Review FOH circulation, adjacencies, and spatial planning
• Review FOH facilities to ensure the following has been integrated into the design; Point of Sale (“POS”), side stations etc.
• Facility matches and supports concepts / number seats / number of bars FOH & BOH
• Facility matches brand and projected manning.

The following would be constantly reviewed / calibrated / protected for all IHG hotel brands:

• Review number of seats as per Facility Area Program(“FAP”);
• Review table sizes, side station – clean & dirty, POS stations;
• Review all F&B outlets ensuring they have sufficient associated pantry support;
• Review FOH storage requirements;
• Review to ensure sufficient FOH beverage areas / storage etc. across acholic & non-alcoholic requirements matching an F&B outlet’s concept & facility;
• Review plans to ensure areas are not over designed either by way of equipment brand / specification / capacity;
• Review plans to ensure areas are not over designed by way of space planning
• Review coffee & tea equipment to ensure all equipment are IHG brand compliant and fit for purposes / fit for facility / outlet or concept.

Education

• Bachelor’s Degree or Equivalent in Hotel Management, Culinary Services or equivalent operational experience

Experience

• Minimum 10 years related experience in either:
• F&B operations and or proven successes in key operating hotel, multi hotel units and/or restaurant operations & pre-openings.
• F&B Design and/or development
• Regional experience with a good understanding of local markets, F&B trends etc.
• Hotel working experience and experience in a multi-national environment is considered an added advantage.

Technical Skills and Knowledge

• Understanding of brand differentiation and standards
• Possess leadership competencies; a focused leader with a high level of motivation
• Possess strategic, analytical, problem solving and project management skills
• In-depth knowledge of hotel operations to include F&B, kitchens, operations and hotel openings
• Effective communications and presentations skills
• Strong influencing, negotiating and consensus-building skills to deal with broad spectrum of stakeholders
• Good computer application skills in Word, Excel, Salesforce, Outlook
• Ability to read and work with architectural, kitchen, MEP, interior design drawings