Director of Food & Beverage

Management responsibilities:

To ensure the smooth and efficient management of all Food & Beverage outlets.
To ensure the Food & Beverage team delivers the highest standards of luxury and quality to our guests in a consistent way.
To ensure departmental audits are carried on a systematic basis to ensure consistency by all team members.
To ensure reservations for the assigned Food & Beverage outlets are managed correctly and to liaise with all relevant departments with regards to special request.
To ensure that service areas of responsibility are clean and well maintained (both front & back of house).
To ensure that the ambience in departments (lights, music and temperature) are controlled.
Ensure that all new initiatives are implemented in the agreed time frame.

People responsibilities:

To assist in the recruitment and selection of F&B Managers.
To appraise managers in accordance with the agreed appraisal procedure.
To ensure that all team members comply with the employee handbook.
To co-chair monthly “Departmental Meetings” and ensure team members attend General Team Meetings and EICM when required.
To identify & develop key team members and develop a succession plan in conjunction with the Human Resources Manager.

Financial Responsibilities

To comply with the hotels cash handling procedures and ensure that all team members are trained accordingly.
Drives business results through revenue growth and cost savings efficiency.
To monitor all purchasing and costs in the department and to ensure that spend is in line with budgets and in line with purchasing procedures.
To ensure ‘wastage costs’ (i.e. breakage, spillage, etc.) are minimized.
To maintain beverage cost within the budgeted targets.