1. 

Details

-          Conduct market analysis to identify the appropriate food and beverage program for each location

-          Source, negotiate and operationalize F&B concept in collaboration with vision of COMPANY

-          Develop the overall food and beverage program for selected locations; gather and coordinate input from operations team to capture 'local' food and beverage needs and requirements

-          Ensure collaboration and communication on functional overview requirements during the early phases of Schematic Design

-          Coordinate with PMU and Design Department to review on the design, selection process and purchase of food and beverage supplies and equipment

-          Partner with relevant internal teams to design appropriate kitchen build-out and facilitates plan

-          Establish staffing model and daily "run routine" for each respective F&B branch

-          Monitor performance of F&B operations and provide operational direction to deliver budgeted results and maintain industry-appropriate costs, efficiencies and quality

-          P&L responsibility for the food and beverage program from opening through stabilization

-          Work with PR and Marketing to drive business from the local community and create awareness in key source markets

-          Work with Operations on day to day operational issues and inquiries

-          Work with leadership on F&B related Pre-Opening Budget development, Staffing Guides and customization of property training programs

-          Provide F&B Operations support throughout each Pre-Opening stage and is in attendance and leading F&B elements of each process

-          Work with Operations team to ensure all F&B related critical path items are accurate and maintained, and, that all F&B trainers in attendance are provided with appropriate knowledge to train others

-          Provide post-opening F&B Operations support via audits to ensure Brand standards are exemplified and sustained, and, leading correction efforts of service delivery and/or strategy as appropriate

-          Maintain and further develop a strong network of contacts locally. Utilize those contacts to source, initiate, and assess potential for F&B collaboration for new and existing partnerships

-          Craft and present F&B vision to leadership, and, once aligned, attract potential partners to the project

-          End-to-End Deal accountability: Coordinate all aspects of the F&B development process, including presentations, site inspections, market feasibility studies and projections, valuations, and legal contract negotiations.

-          Lead negotiations of F&B management and agreements. Ensure that agreement terms and conditions are acceptable to Organization

-          Work with Finance to maximize returns on investment in F&B projects

-          Demonstrated ability to handle multiple projects on short timetables and manage staff resources efficiently and successfully

1. Attitude and Appearance

-          Age range from 35 – 48

-          Being self-driven and innovative

-          Being pleasant with others on the job and displaying a good-natured, cooperative attitude.

-          Having ability to take control and action with unquestionable integrity

-          Maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

-          Being able to simplify complex issues and communicate a compelling future vision that inspires action

2. Skills

-          Leadership and influencing skills

-          Management skills

-          Strong creative, strategic, analytical, organizational and personal sales skills.

-          Computer literacy in word processing, data base management and page layout

-          Commitment to working with shared leadership and in cross-functional teams

-          Strong oral and written communications skills

-          Ability to manage multiple projects at a time.

-          Extensive experience in designing thoughtful, innovative and articulate verbal and digital presentations;

3. Knowledge

-          Demonstrated knowledge and experience in Food and Beverage for Hospitality

-          Extensive contact base with local contacts and knowledge of F&B landscape in major markets

-          Knowledge on reviewing the layout, drawing for the restaurant and kitchen layout and equipment

-          Strong understanding of both local and global F&B landscape

4.Education and/or Experience:

-          Minimum of 5 years’ experience in F&B field

-          Experience in F&B design and operations including experience with contract negotiation