Director of Food Beverage

Summary

Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards visible operational leadership active trend analysis and handson interaction with guests and associates. 
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively and as need with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be proactive in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan develop and grow the food& beverage team through leadership mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the onthejob training of the Food& Beverage Division
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and improved ideas.
• Ensure wherever possible that colleagues are provided with a work place free of discrimination harassment and victimization.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

   

Qualifications :

Your experience and skills include:

• Minimum 5 years experience of managerial experience in the hospitality industry. 
• Able to lead and motivate the team.
• Able to work under pressure.
• Possess good leadership and supervisory skills. 
• Able to work in a fast paced environment with a keen eye for quality control.

Remote Work :

No

Employment Type :

Fulltime