Director of Food & Beverage

OVERVIEW/BASIC FUNCTION:
Responsible for overall operation of Food & Beverage and Culinary Divisions while maintaining quality standards and maximizing profitability.

RESPONSIBILITIES:
• Ensures that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
• Oversees the preparation and update of individual departmental operations manuals.
• Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
• Liaises with Culinary Division
• Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Spends time in public areas observing associate-guest interaction and talking with guests, working through department heads to coach associates in guest service skills as necessary.
• Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner.
• Maintains positive guest and colleague interactions with good working relationships.
• Maximizes 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.
• Ensures that each profit center (e.g. Outlet, Bar, Events) is operated in line with maximizing profit while delivering on the brand promise.
• Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• Coordinates the preparation of the annual business plan for Food and Beverage.
• Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective department heads as appropriate.
• Manages costs proactively based on key performance indicators, working through the respective department heads as appropriate.
• Participates in the negotiation of preferential contracts for Food and Beverage items yielding possible rebates (not volume based), cash sponsorships or incentives such as training or educational trips.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.
• Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximize yield and overall profits in Outlets and Events.
• Prepares, utilizes and updates an annual marketing plan, broken down as necessary by department.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.
• Encourages department heads to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitors all operations, especially during peak business periods, working through the respective department head to make adjustments where necessary.
• Ensures that all Food and Beverage Essentials are introduced, implemented and consistently maintained.
• Provides feedback on the results of the iAudit and ensures that the relevant changes are implemented.
• Works closely with other executive committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of "Ways We Work".
• Ensures that all associates are up to date with the availability of seasonal and new products on the market.
• Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.
• Reviews and updates in coordination with Sales and Executive Chef all aspects of events managements.
• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.
• Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Maximizes the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensures that they in turn conduct annual performance development discussions with their associates.
• Ensures that each department head plans and implements effective training programs for their associates in coordination with the Training Manager and their Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Feedback the results of the Sense of Engagement Survey and ensures that the relevant changes are implemented.
• Is a "Brand Ambassador" at all times and ensures brand integrity and clarity are always maintained.
• Models the Company’s culture, vision, mission and core values at all times.
• Is knowledgeable in statutory legislation in associate and industrial relations.
• Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel’s policies concerning fire, hygiene and health and safety.
• Ensures high standards of personal presentation and grooming.
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Attends training sessions and meetings as and when required.
• Carries out any other reasonable duties and responsibilities as assigned.