Director of Restaurants

Job description

Job Description

·  To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.
·  To ensure that each outlet is managed by a Management Team (Outlet 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 are 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 Outlet Managers, Banquet Manager and Director of Culinary 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.
·  To ensure that all Food and Beverage forms and reports are forwarded accordingly.
·  To conduct monthly Food and Beverage Meetings.
·  To conduct daily operations briefing with the Outlet Managers, Assistant Managers or Supervisors.
·  To identify market needs for both, hotel guests and the local market.
·  To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
·  To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
·  To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel.
·  Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance & hygiene guidelines.
·  Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
·  Must apply the Sofitel Food & Beverage rituals.
·  To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
·  To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Training Manager and Departmental Trainers.
·  To develop departmental trainers and assign training responsibilities.
·  To assign responsibilities to subordinates and to check their performance periodically.
·  To conduct Heartist yearly performance appraisal.
·  To identify and develop young talents within the organization for future potential growth into the group.
·  To carry out quarterly, bi‑yearly, yearly inventory of operating equipment.
·  To carry out any other reasonable duties as assigned by the Director of Operations.