Director of Food and Beverage

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.

Requirements: