Food & Beverage Director / Giám đốc Ẩm thực

TRAINING & DEVELOPMENT

• Stars passing probation period have been trained in all essential tasks as per self-leadership assessment form

• Training plans for all stars are prepared, implemented and regularly updated

• A sufficient number of certified OJS skills trainers are available in each department to implement the training plans

• Star performers and high potentials have access to further professional and personal development training as per training plan

• An active talent spotting program is in place to support succession planning and career growth for shining stars

• Drive a great working environment for teams to thrive – linking up departments to create sense of one team

COACHING & PERFORMANCE REVIEW

• All employees complete a self-leadership review and attend a formal performance review before the end of their probation

• On job performance is regularly observed and assessed informally. Good performance is acknowledged, poor performance is coached

• All direct reports receive a formal annual performance review prior to contract renewal

• Recommend or initiate any HR elated actions where needed

GUEST EXPERIENCE IN ALL F&B OUTLETS & EVENTS

• Outlet concepts are documented, implemented and monitored

• Ambiance as in lighting, sound, temperature, odour, decoration, cleanliness constantly projects the outlet concept

• All F&B stars demonstrate the Fusion Maia service behaviours at every point of contact

• The Sequences of Service (SOS’) are consistently applied in all outlets and events

• Preparation, presentation and service of food and beverage is of consistent high quality.

• Any service recovery issues are reported, investigated and corrective action is taken.

• Guest satisfaction and feedback is actively obtained and used to enhance the guest experience

• Analyse guest insights to identify and meet customer expectations and build on guest loyalty

• Any guests with complaints are spoken with by senior management.

PROFIT OPTIMISATION

• Budgeted revenue figures for each outlet are achieved

• Expenses are in line with the budget and achieved revenue

• Departmental PNL’s are analysed monthly and opportunities for profit optimisation are created and implemented

HEALTH & SAFETY

• HHCAP standards are maintained at all times and any issues are reported, investigated and followed up immediately

• Stars are trained and aware of HHCAP standards and follow strictly

• All stars are groomed and take care of personal hygiene as per company standards

• Regular inspections of all F&B outlets are conducted and reported

REPORTING & ADMINISTRATION

• Daily, weekly and monthly reports are prepared in time and sent to management

• All collateral and menus are up to date and in good condition

• Controls of all furniture, fixtures and equipment are in place and replacements are in line within the budget

• POS system updates are done in timely manner and all figures are always accurate

• All legal aspects are fulfilled in regards to control of liquor, beer and wine

• Yearly departmental budget is created with the General Manager and Financial Controller

• Other duties are performed as assigned by General Manager