Director of Food and Beverage (Hotel Opening)

Director of Food and Beverage

Role Purpose: As the Director of Food and Beverage, you will spearhead and oversee all food and beverage operations, ensuring impeccable service and adherence to standards to create unforgettable guest experiences.

You will diligently uphold government regulations pertaining to health, safety, and other requirements.

Key Accountabilities:

People:


* Lead day-to-day operations, effectively assigning tasks to maintain optimal staffing levels.


* Foster the growth and performance of the team through coaching, feedback, and the establishment of performance goals.


* Conduct thorough training sessions to ensure compliance and uphold service standards.


* Cultivate a collaborative work environment across departments, fostering a unified team spirit.


* Champion teamwork and excellence through regular communication and coordination with other departments, taking appropriate HR actions as needed.

Guest Experience:


* Ensure all food and beverage equipment is well-maintained and hygienic.


* Maintain cleanliness and adequate stocking of all food and beverage facilities, including banquet and convention spaces.


* Set and achieve quality and guest satisfaction objectives, adeptly handling guest requests and complaints.


* Utilize guest insights to exceed expectations and foster guest loyalty, maintaining consistent communication to ensure satisfaction.

Responsible Business:


* Spearhead food and beverage marketing initiatives, aligning with system-wide programs and promotions.


* Stay abreast of competitor activities and industry innovations, collaborating with the Executive Chef to approve menu designs and concepts.


* Ensure the secure storage and replenishment of food and beverage stock, minimizing waste.


* Manage inventory procedures and determine optimal stock levels for all materials and equipment.


* Undertake ad-hoc duties as required, demonstrating adaptability and teamwork during unexpected tasks.


* May serve as manager on duty as needed.

Financial:


* Assist in preparing the hotel’s annual budget and establish departmental goals.


* Monitor budgetary constraints, particularly focusing on food, beverage, and labour costs.


* Identify additional sales opportunities in collaboration with the catering office to enhance revenue.


* Drive promotions that offer exceptional dining experiences at a compelling value.


* Ensure secure handling of credit and financial transactions.

Accountabilities: This pivotal role oversees food and beverage operations in a large, luxury, or resort hotel, managing multiple outlets, kitchens, and banquet facilities.

The Director supervises numerous managers and supervisors, ensuring seamless coordination and exceptional service delivery.

Key Skills & Experiences:


* Bachelor’s degree or equivalent in Hotel Management, culinary arts, or related field.


* Minimum of 4 years’ relevant experi...