Director of Food And Beverage

Job summary To function as the assistant business manager and assistant marketing specialist for the food and beverage department, to ensure that all the outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.Essential duties and responsibilities – (Key activities)AdministrationTo ensure that the food and beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.To oversee the preparation and update of individual departmental operations manuals.To conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.To ensure the smooth operation of the food and beverage department. Guest SatisfactionTo ensure that all associates deliver the brand promise and provide exceptional guest service at all times.To ensure that associates also provide excellent service to internal customers in other departments as appropriate.To spend time in public areas observing associate-guest interaction and talking with guests, working through heads of department to coach associates in guest service skills as necessary.To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.FinanceTo maximise associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.To ensure that each profit centre (e.g. restaurant, bar etc.) is operated in line with maximising profit while delivering on the brand promise.To ensure that each cost centre (e.g. events services) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.To assist in the preparation of the annual business plan for food and beverage.To assist in the monthly reforecasting, involving the respective department heads, as appropriate.To proactively manage costs based on key performance indicators, working through the respective department heads, as appropriate.To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.To actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximise yield and overall profits in outlets.OperationsTo ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.To monitor all operations, especially during peak business periods, working through the respective department head to make adjustments where necessary.To make sure that food and beverage departments respond to the results of the consumer audit and to ensure that the relevant changes are implemented.To work closely with executive committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.To make sure that food and beverage associates work in a supportive and flexible manner with other departmentsTo make sure that all associates are up to date with the availability of seasonal and new products on the market.To taste and monitor the food and beverage products served throughout the operation, providing feedback where appropriate.To assist in the preparation, utilisation and update of an annual marketing plan, broken down as necessary by department.To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.To encourage department heads to look for marketing and public relations opportunities to increase awareness and ultimately business.OthersTo maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.To respond to changes in the food and beverage function as dictated by the industry, company and hotel.To read the hotel's associate guidebook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.To attend training sessions and meetings as and when required.To attend departmental communication meetings as scheduled.To carry out any other reasonable duties and responsibilities as assigned.While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.Required skills The ability to produce high quality work in a consistent and reliable manner, in support of hotel’s standards and processesThe ability to identify priorities, solve problems, produce desired results and be accountable for commitmentsThe ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practicallyThe ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfactionQualifications –Well-developed communication and customer relations skills.Experience –Minimum 2 years work experience as assistant F&B director in a hotel.