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
