Assistant Director of Food & Beverage

IHG® is one of the world’s leading hotel companies, with a promise to provide True Hospitality for Good. Making everyone feel welcome and cared for, recognized and respected, whoever and wherever they are in the world. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organization, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself.

Do you see yourself as Assistant Director of Food & Beverage at Regent Bali Canggu?

Regent is the epitome of modern luxury for the world’s most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. We’re seeking passionate leader who is a pre-opening leader and can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments.

Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio. If you understand the luxury levers that will help, bring to life a unique guest experience then we would love to hear from you.

As the Assistant Director of Food & Beverage you will hold the number two role in the Food & Beverage Division and together with the Director of Food & Beverage, your direct report, bring to life the Taste Gallery, Regent’s food and beverage philosophy, in all restaurants, bars, lounges, in-room dining, private dining, destination dining, banqueting, and at the pools and the beach, all of which collectively form the Food & Beverage Division.

Your day-to-day 

People

• Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. 
• Works with Human Resources on manpower planning and hiring of the right talents
• Promote teamwork and quality service through daily communication and coordination with other departments. 
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions by company rules and policies.
• Work together with F&B leaders, to ensure colleagues deliver with compliance and to the standards we expect. Ensure all colleagues have comprehensive knowledge and full understanding of Brand Standards (BSA), and apply them in their daily service approach. 
• Ensure that the whole team is trained on The Taste Gallery concept and fully understands Regent F&B philosophy, Regent Brand Culture, and The Regent Diner and Guest Journey concepts. 

Guest Experience

• Establish and achieve quality and guest satisfaction goals. Respond courteously and promptly to all guest questions, complaints, and/or requests to ensure a high level of guest satisfaction.
• Analyze guest insights to identify and meet customer expectations and build on guest loyalty.
• Interact with guests to ensure expectations are being met.
• Work together with leaders from all F&B venues, to ensure that Regent F&B philosophy elements are activated in the outlet, through Guest Journey. Encourage your team to actively communicate Regent F&B philosophy to the Guests, promoting distinct culinary experiences, to elevate Guest's stay.
• Work together with leaders from all F&B venues, to ensure all F&B OS&E & FF&E are in the best operational condition and properly stocked, to deliver smooth and enjoyable Guests experience, according to business levels. 

Responsible Business

• Work together with leaders from all F&B venues, to ensure food and drinks are secure and stored safely - always keep stock replenished to minimize waste. Waste management systems, such as labeling and FIFO, for perishable items, have to be in place. The process of alcoholic beverages requisition, storage, and exchange has to comply with local laws and IHG guidelines. 
• Ensure the Food Safety Management System (FSMS) is in place. FSMS has to comply with local regulations and IHG guidelines, however, not limited to. Additional FSMS could be incorporated (e.g., HACCP), to ensure the highest level of food handling procedures.  Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely as per assigned guidelines and ensure your direct reports do the same. Actively take part in the regular audit.
• Be familiar with property safety, first aid, and fire and emergency procedures and how to operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents by hotel requirements.
• Ensure that all financial transactions are handled securely. And comply with local laws and IHG guidelines. Actively take part in the regular audit. 
• Ensure that all food and beverage inventory procedures are in place and comply with local and IHG guidelines. All outlets have determined stocks for food, beverage, material, and equipment. 

Financial

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labor costs.
• Together with the Director of Food & Beverage work on an annual budget, F&B-related forecasts, and the setting of departmental goals. 
• Comprehensive understating of the market, and competitors set. Monitor F&B's popular and successful activities & industry innovation. Identify additional sales opportunities to enhance revenue. 
• Take part in Menu Engineering for each F&B outlet. The menu has to be aligned with the venue’s concept, Regent’s F&B philosophy, IHG standards, and local regulations.
• Together with the Director of Food & Beverage and the marketing & PR team of the hotel, work on the annual F&B marketing program of the F&B division. Specific celebrations, relevant to the location and concept of the outlet have to be considered. All F&B activations have to be aligned with Regent’s F&B philosophy. 
• Ensure that leaders in each F&B area drive promotions that deliver great dining experiences for Guests at a good value. 

What we offer

In return we'll give you a competitive benefit package including, hotel discounts worldwide and the opportunity to progress your career with IHG®. Most importantly, we'll give you the room to belong.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, colour, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams, and encourage our colleagues to bring their authentic and best selves to work.