Organization- The Standard, Hua Hin

Summary

Developing and Maintaining Food and Beverage/Culinary Goals

Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
Establishes challenging, realistic and obtainable goals to guide operation and performance.
Strives to improve service performance.

Developing and Maintaining Budgets

Develops and manages Food and Beverage budget.
Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Serves as a role model to demonstrate appropriate behaviors.
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Empowers employees to provide excellent guest service.
Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
Brings issues to the attention of Human Resources as necessary.
Ensures employees are treated fairly and equitably.
Coaches team by providing specific feedback to improve performance.

Qualifications

Bachelor's degree or higher in Hospitality Management, Hotel Management, Business Administration, or related field.
Minimum 8-10 years of progressive Food & Beverage management experience in luxury hotels, resorts, or upscale hospitality operations, with at least 3 years in a senior leadership role.
Proven track record in driving revenue growth, profitability, guest satisfaction, and operational excellence across multiple F&B outlets.
Strong leadership, people management, coaching, and team development skills.
Excellent knowledge of F&B operations, budgeting, forecasting, cost control, inventory management, and quality standards.
Strong understanding of food safety, hygiene regulations, and compliance requirements.
Exceptional communication, interpersonal, and stakeholder management skills.
Ability to develop and implement innovative concepts, promotions, and strategic business plans.
Proficient in hotel management systems, POS systems, and Microsoft Office applications.
Fluent in English, both written and spoken.

Director of Food and Beverage