Director of Food & Beverage

Role Purpose

As Director of Food and Beverage you’ll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience.

Always following government regulations concerning health, safety or other requirements. 

Key Accountabilities

People


* Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers. 


* Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues. 


* Train colleagues to make sure they deliver with compliance and to the standards we expect.


* Drive a great working environment for teams to thrive - linking up departments to create sense of one team. 


* Promote teamwork and quality service through daily communication and coordination with other departments. 


* Recommend or initiate any HR elated actions where needed.

Guest Experience


* Make sure all food and beverage equipment is in operational condition and regularly cleaned.


* Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume.

Notify engineering immediately of any maintenance and repair needs.


* Establish and achieve quality and guest satisfaction goals.

Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction. 


* Analyse guest insights to identify and meet customer expectations and build on guest loyalty. 


* Regularly communicate with guests to ensure expectations are met. 

Responsible Business


* Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions. 


* Keep an eye on competitor activity / industry innovation.

Review and approve menu design and concepts with the Executive Chef. 


* Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste. 


* Handle food and beverage inventory procedures.

Determine minimum and maximum stocks for all food, beverage, material, and equipment.


* Other ad-hoc duties - unexpected moments when we have to pull together to get a task done. 


* May also serve as manager on duty. 

Financial


* Help prepare the hotel’s annual budget and the setting of departmental goals. 


* Monitor budget and control expenses with a focus on food, beverage, and labour costs. 


* Working with the catering office, identify additional sales opportunities to enhance revenue. 


* Drive promotions that deliver great dining experiences for guests at a good value. 


* Make sure credit and financial transactions are handled securely.

Accountabilities

This is the top food and beverage job in a large, luxury or resort hotel.

Supervises a large number of employees in multiple major fo...