Director of Food and Beverage

Job description

Job Description

Main Duties:

·  Develop and implement strategic plans to achieve departmental goals.
·  Oversee the planning and execution of all food and beverage operations.
·  Create and manage budgets, forecasts, and financial reports
·  To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
·  To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
·  To monitor all costs and recommend measures to control them.
·  To ensure that the Department Operational Budget is strictly adhered to.
·  To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
·  To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
·  To represent the Food and Beverage Department on the hotel's Executive Committee.
·  To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
·  To monitor service and food and beverage standards in all outlets and banquets. 
·  To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
·  To handle all guest complaints, requests and enquiries on food, beverage and service.
·  To establish a rapport with guests maintaining good customer relationship.
·  To ensure that all Departmental Operations Manuals are prepared and updated.
·  To co‑ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

Qualifications

·  A luxury service focus, distinguished presence and elevated emotional intelligence is essential
·  Five years in a food and beverage senior leadership role in a large operational team with multiple outlets
·  Bachelor’s degree in Hospitality Management, Business Administration, or a related field
·  Strong networking skills with proven ability to build and maintain stakeholder relationships
·  Ability to communicate clearly
·  Experience in building a strong team culture
·  A record of high performance and achievement.