1.   Leadership and Management:

• Direct, lead, and manage all operational activities of the Restaurant, Bar, Room Service, Banquets, and Kitchen within the hotel.
• Provide clear and effective leadership to departmental managers and staff, fostering a collaborative and high-performance work environment.
• Oversee the development of all budgets, forecasts, and schedules in line with the hotel's business plan, ensuring financial targets are met or exceeded.
• Implement guidelines, policies, and procedures for the operating departments to maintain consistency and quality in service delivery.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Manages department controllable expenses including food costs, supplies, and equipment.

2.   Operations and Meetings:

• Guide operations and establish a work environment conducive to achieving departmental and hotel goals and objectives.
• Conduct daily briefings with team members to communicate current key activities and objectives, fostering engagement and alignment.
• Attend all scheduled meetings as an integral part of the hotel's business team, actively contributing with proper preparation and insight.
• Provides the directions and manages day-to-day operations, ensuring the quality, and standards, and meeting the expectations of the customers on a daily basis.
• Interacts with relevant departments on training regarding food knowledge and menu composition.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.

3.   Human Resources and Communication:

• Interview, select, train, appraise, coach, counsel, and discipline departmental employees/managers according to company standards, ensuring a skilled and motivated workforce.
• Effectively communicate with team members, providing clear direction, feedback, and support to enhance performance and morale.
• Build successor plan to identify and develop talent pipelines

4.   Guest Satisfaction and Service Excellence:

• Anticipate changes in guest needs, the guest mix, and the competitive set to recommend appropriate product/service and operational changes as necessary, ensuring exceptional guest experiences.
• Ensure guest and employee satisfaction while maintaining market competitiveness and exceptional financial performance.
• Address guest issues promptly and proactively establish processes to promote guest satisfaction and loyalty.

5.   Brand Representation and Compliance:

• Be an inspiration to all hotel staff by exemplifying the hotel's luxury standards of performance, service, and guest experience
• Ensuring compliance with company’s brand standards, local compliance and upholding the hotel's values, and grooming guidelines.
• Oversee the F&B marketing plan in collaboration with relevant departments supporting on-site/off-site public relations opportunities, contributing to social media posts and public event communications.
• Participate in local networking activities, both on and off-property.

• Minimum of 5 years of food and beverage management, preferably in a luxury setting.
• A strong understanding of operational controls, budgeting, forecasting, menu engineering, sales, and marketing.
• Strong oral and written communication skills.
• Ability to train and develop team members.
• Ability to work effectively in a team environment and take initiative.
• Excellent organizational skills.
• Analytical skills.
• Computer skills (word processing, spreadsheet, and presentation software).
• Language skills according to the hotel's needs.

Kindly send your resume to careers.pphan@panpacific.com with the subject line: [PPHAN] - [Position] - [Your Full Name].

*Please be informed that only candidates selected for further consideration will be contacted. Thank you for your application.