Job Title: F&B Operations Manager (Middle East, Asia & Maldives Experience)

Department: Food & Beverage

Reports to: Director Food & Beverage

Position Level: Manager (DHB)

Position Overview

The F&B Operations Manager oversees all facets of the restaurant. The manager must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant colleagues.

The Role

• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Patina brand, values and vision, to create an amazing experience for our guests and colleagues.
• Communicates expectations, recognises performance, and produces consistent desired business results.
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all F&B restaurant related matters.
• Be an exemplary role model in inspiriting colleagues through strong demonstration of the Patina Culture and Service Philosophy.
• Oversees and manages the daily operations of the designated restaurant and ensures that all colleagues comply with service standards, departmental policies and operating procedures set by the resort.
• Ensures consistency in providing luxury quality of service, food and beverage to the guests.
• Keep up-to-date with the current trends in the competitive market and assist the Director of Culinary in the development of the service and menu pricing strategies.
• Responsible for updating and overseeing the development of the marketing tools of the service (e.g. menus, special events etc.) in a timely manner.
• Supervises the administrative management of the service and restaurant (e.g. mail, glitch, procedures etc.).
• Be able to perform all tasks within the department and assists in covering of shifts for colleagues when necessary.
• Responsible for the accurate financial and budget reporting to the management (e.g. financial objectives, P&L, budgeting, cost management, etc.).
• Maintain an up-to-date knowledge of the resort's offerings, daily services, activities, promotions, and special events to provide most up-to-date and accurate information to guests. Effectively communicate and update all colleagues on any changes to ensure guests receive up-to-date information.
• Handle complaints and resolve service 'glitches' and keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction.
• Ensure all colleagues recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
• Analyse guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.
• Assists the higher management in updating the Standard Operating Procedures in accordance to the resort standards and business level by suggesting improvements to improve efficiency of work and performance.
• Report any issue or damages and breakdowns within working areas and the resort to ensure a defect-free facilities and service amenities provided.
• Responsible for quality, maintenance and inventory management of materials, goods and operating equipment.
• Ensures that the equipment and premises of service is well-maintained and to report any work order issues to the engineering department.
• Is responsible for ensuring good communication and coordination between the kitchen and service flow.
• Lead the daily briefings and monthly meetings within the team.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support.
• Empower colleagues to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
• Monitor performances of colleagues and provide effective performance feedback for improvements, recognition and performance appraisal as due.
• Mentor and guide individual colleagues' growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
• Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
• Take ownership of individual's growth and be involved in career progression and succession planning of colleagues.
• Proactively identify training needs of colleagues to ensure enhancement and performance improvement.
• Protect the privacy and security of guests and colleagues.
• Plan and schedule roster according to business level to optimize resources.
• Perform other duties or responsibilities that are reasonable as assigned by your immediate supervisor or manager.

Talent Profile Qualifications:

• Diploma or Bachelor's degree in Hospitality, specializing in food & beverage or restaurant management is preferred.

Work Experience:

• Five {5) years of experience with at least two (2) years' experience in a similar role or capacity in luxury resort/hotel.

Skills Set:

• Excellent interpersonal skills.
• Motivator and self-starter, capable of handling multi-faceted projects and of working under pressure.
• Acute attention to details.
• Strong technical and people management skills.
• Understands and respects local cultural, able to adapt to changing environment.
• Personable and pleasant to deal with. Discreet, reliable, diplomatic.
• Positive "can do" attitude and flexible approach manages with humility.
• High degree of integrity. Strong leadership. Nurtures and develops colleagues, encouraging innovation.
• Effective trainer, able to facilitate at all levels
• Comprehensive knowledge of business needs, financial reporting and productivity requirements
• Working knowledge of POS systems (e.g. MICROS)
• Computer skills, particularly in the use of Microsoft Office.
• Excellent command in both written and spoken English.