Director of Food & Beverage (Culinary Development)

Location Thailand
Discipline Executive
Job reference BBBH29277_1655472595
Salary Negotiable
Job startdate ASAP
Consultant email napak.d@manpower.co.th


Job responsibilities
The Director of Food & Culinary Development will;
1. Have a strong hospitality and/or culinary bachelors and/or master's degree.
2. Have an adequate experience working in a similar position with an international hotel group or restaurants company.
3. Be an experienced service industry professional who oversees kitchen personnel and food planning in high volume restaurants and bars
4. Oversee a long list of responsibilities, all of which serve to enhance and influence the overall guest experience while maintaining compliance with company practices, cost projections, and mission statements.
5. Have a passion for new menu development, style and presentation
6. Pursue restaurant excellence and have pride in your kitchen's performance
7. Will at least prepare 8 F&B promotions a year, i.e: Guest Chefs, Wine Dinners/Wine Weeks at Company's flagship F&B venues.
General F&B Operations Management:
1. Regularly review the F&B operating results and take necessary actions towards problem resolutions and various improvements.
2. Plan new F&B Facilities and renovations as required, propose/monitor related budget, participate in the design review and work inspections to achieve desired results under the approved budget.
3. Control F&B costs and make price increase recommendations to the F&B Sub-Committee as required.
4. Conduct regular inspections of all F&B outlets, kitchens, banquet facilities and other F&B related areas, equipment, linens and tableware to ensure cleanliness, good condition, proper function, and members' satisfaction.
5. Ensure proper hygiene and legal compliance for F&B operations (HACCP)
6. Monitor the work quality and performance of all F&B staff to meet established standards, policies/rules/regulations, and members' satisfaction.
7. Recommend F&B Division's policies, organization chart, marketing objectives and outlet policies to the General Manager and the F&B Sub-Committee as required.
8. Attend and prepare agenda for the F&B Sub-Committee meeting in an accurate, comprehensive and timely manner.
9. Keep up with the trends, practices, and equipment in F&B preparation and service and apply to Club's F&B operation as appropriate.
10. Support the F&B aspects of the Club's Sports Sections and the Entertainment Committee's functions.
11. Conduct monthly F&B Division Head meetings with the Executive Chef all the F&B Supervisors, and Chief Stewards.
12. Act as Duty Manager on rotation assignment.
13. Attend monthly managers' meeting and take assigned actions.
14. Perform other duties as assigned by the General Manager and the F&B Sub-Committee.
F&B Kitchen Management:
1. Responsible for planning, directing, controlling, coordinating and participating in the activity of all personnel engaged in cooking and preparing food in all F&B Outlets.
2. Work closely together with Management regarding menu creation and standard operating procedures (SOP's)
3. Plan, direct, control and coordinate the activity of the Sous Chef, Chef de Partie, Demi Chef, Cook and other kitchen staff engaged in preparing and cooking food to ensure an efficient and profitable food service.
4. Plan and approve menu for the various kitchen sub-section; Check and approve requisition of the kitchen's outlet based on planned menu and function.
5. Monitor Market List, indicating the type of food item, quality, and quantity.
6. Estimate food consumption and requisition foodstuff and kitchen supply, inspect the delivery of perishable food items.
7. Review menu, analyze recipes, determine food, labor and overhead cost and draft price of a menu item, confer with Food & Beverage Manager and Financial Controller on the pricing of the menu item.
8. Plan overall food production and consider:

  • Forecast
  • Probable number of member
  • Supply condition, availability of raw material, etc.
    The popularity of various dishes
  • Clientele (local or international)
  • Competition survey
  • Plan and Approve utilization of food surpluses
    9. Receive function sheet from the Banquet Office and schedule preparation of food.
    10. Submit report regarding the improvement and renovation of the catering facility.
    11. Cooperate with purchasing agent in locating the source of a raw food item, substitute locally available for an imported raw food item.
    12. Check time and holiday schedule prepared by Sous Chef.
    13. Ensure that all food prepared is served according to standard and practice.
    14. Control cost by
  • Minimize spoilage's
  • Maintaining adequate inventory of food
  • Utilizing food surpluses
  • Portion Control
    15. Attend the Food & Beverage weekly meeting.
    16. Has a regular meeting with the Sous Chef.
    17. Submit a monthly report of happening and up-coming promotion/event plan to Food & Beverage Manager
    18. Participate in the determination of food and beverage goal.
    19. Act as Duty Manager on rotation assignment.
    20. Attend monthly managers' meeting and take assigned actions.
    21. Perform other duties as assigned by the F&B Manager or the F&B Sub-Committee.
    Finance Management:
    1. Prepare F&B Division's budget, manage and control division's expenditures within the agreed budget.
    2. Review financial transactions and monitor revenue to meet the target.
    Human Resources Management:
    1. Prepare KPI's for all members of the F&B team on a yearly basis
    2. Ensure annual staff assessments are performed on a timely basis as per KPI's
    3. Manage, supervise, and develop the Club staff potential.
    4. Create staff motivation.
    Procurement:
    1. Works in compliance with company guidelines and policies
    2. Develops a partnership with key suppliers and ensures quality is maintained at all times
    3. Keeps an up to date market list, wine and beverages list of partners according t market trends and new products available.
    Job responsibilities
    The Director of Food & Culinary Development will;
    1. Have a strong hospitality and/or culinary bachelors and/or master's degree.
    2. Have an adequate experience working in a similar position with an international hotel group or restaurants company.
    3. Be an experienced service industry professional who oversees kitchen personnel and food planning in high volume restaurants and bars
    4. Oversee a long list of responsibilities, all of which serve to enhance and influence the overall guest experience while maintaining compliance with company practices, cost projections, and mission statements.
    5. Have a passion for new menu development, style and presentation
    6. Pursue restaurant excellence and have pride in your kitchen's performance
    7. Will at least prepare 8 F&B promotions a year, i.e: Guest Chefs, Wine Dinners/Wine Weeks at Company's flagship F&B venues.
    General F&B Operations Management:
    1. Regularly review the F&B operating results and take necessary actions towards problem resolutions and various improvements.
    2. Plan new F&B Facilities and renovations as required, propose/monitor related budget, participate in the design review and work inspections to achieve desired results under the approved budget.
    3. Control F&B costs and make price increase recommendations to the F&B Sub-Committee as required.
    4. Conduct regular inspections of all F&B outlets, kitchens, banquet facilities and other F&B related areas, equipment, linens and tableware to ensure cleanliness, good condition, proper function, and members' satisfaction.
    5. Ensure proper hygiene and legal compliance for F&B operations (HACCP)
    6. Monitor the work quality and performance of all F&B staff to meet established standards, policies/rules/regulations, and members' satisfaction.
    7. Recommend F&B Division's policies, organization chart, marketing objectives and outlet policies to the General Manager and the F&B Sub-Committee as required.
    8. Attend and prepare agenda for the F&B Sub-Committee meeting in an accurate, comprehensive and timely manner.
    9. Keep up with the trends, practices, and equipment in F&B preparation and service and apply to Club's F&B operation as appropriate.
    10. Support the F&B aspects of the Club's Sports Sections and the Entertainment Committee's functions.
    11. Conduct monthly F&B Division Head meetings with the Executive Chef all the F&B Supervisors, and Chief Stewards.
    12. Act as Duty Manager on rotation assignment.
    13. Attend monthly managers' meeting and take assigned actions.
    14. Perform other duties as assigned by the General Manager and the F&B Sub-Committee.
    F&B Kitchen Management:
    1. Responsible for planning, directing, controlling, coordinating and participating in the activity of all personnel engaged in cooking and preparing food in all F&B Outlets.
    2. Work closely together with Management regarding menu creation and standard operating procedures (SOP's)
    3. Plan, direct, control and coordinate the activity of the Sous Chef, Chef de Partie, Demi Chef, Cook and other kitchen staff engaged in preparing and cooking food to ensure an efficient and profitable food service.
    4. Plan and approve menu for the various kitchen sub-section; Check and approve requisition of the kitchen's outlet based on planned menu and function.
    5. Monitor Market List, indicating the type of food item, quality, and quantity.
    6. Estimate food consumption and requisition foodstuff and kitchen supply, inspect the delivery of perishable food items.
    7. Review menu, analyze recipes, determine food, labor and overhead cost and draft price of a menu item, confer with Food & Beverage Manager and Financial Controller on the pricing of the menu item.
    8. Plan overall food production and consider:
  • Forecast
  • Probable number of member
  • Supply condition, availability of raw material, etc.
    The popularity of various dishes
  • Clientele (local or international)
  • Competition survey
  • Plan and Approve utilization of food surpluses
    9. Receive function sheet from the Banquet Office and schedule preparation of food.
    10. Submit report regarding the improvement and renovation of the catering facility.
    11. Cooperate with purchasing agent in locating the source of a raw food item, substitute locally available for an imported raw food item.
    12. Check time and holiday schedule prepared by Sous Chef.
    13. Ensure that all food prepared is served according to standard and practice.
    14. Control cost by
  • Minimize spoilage's
  • Maintaining adequate inventory of food
  • Utilizing food surpluses
  • Portion Control
    15. Attend the Food & Beverage weekly meeting.
    16. Has a regular meeting with the Sous Chef.
    17. Submit a monthly report of happening and up-coming promotion/event plan to Food & Beverage Manager
    18. Participate in the determination of food and beverage goal.
    19. Act as Duty Manager on rotation assignment.
    20. Attend monthly managers' meeting and take assigned actions.
    21. Perform other duties as assigned by the F&B Manager or the F&B Sub-Committee.
    Finance Management:
    1. Prepare F&B Division's budget, manage and control division's expenditures within the agreed budget.
    2. Review financial transactions and monitor revenue to meet the target.
    Human Resources Management:
    1. Prepare KPI's for all members of the F&B team on a yearly basis
    2. Ensure annual staff assessments are performed on a timely basis as per KPI's
    3. Manage, supervise, and develop the Club staff potential.
    4. Create staff motivation.
    Procurement:
    1. Works in compliance with company guidelines and policies
    2. Develops a partnership with key suppliers and ensures quality is maintained at all times
    3. Keeps an up to date market list, wine and beverages list of partners according t market trends and new products available.