Director of Food & Beverage

Press space or enter keys to toggle section visibility

THE IMPACT OF THIS ROLE

Set and develop strategies for the Food & Beverage division aligned with organizational vision and future aspirations. Take a long-term and big-picture view of the business. Communicate compelling visions and translates that into plans and actions.

Assume complete operational responsibility for designated areas: guest satisfaction; associate satisfaction; product quality; operational efficiency; associate/ labor relations and fire life safety standards, in line with brand standards.

Function as the Business Manager and Marketing Specialist for the Food & Beverage Division. Ensures that all outlets and event spaces operate successfully, in accordance with the standard of the hotel and are individually profitable.

KEY RESPONSIBILITIES

Financial

· Demonstrate sound business acumen by keeping up to date with market trends and industry dynamics. Identify business opportunities for the organization. Demonstrate financial awareness by thinking in terms of profits, loss and added value. Deliver tangible business results.

· Maximise 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.

· Ensure that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

· Ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

· Coordinate the preparation of the annual Business Plan and Budget for Food & Beverage.

· Analyse business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Department Heads as appropriate.

· Manage costs proactively based on key performance indicators, working through the respective Department Heads as appropriate.

· Participate in the negotiation of preferential contracts for Food & Beverage items yielding possible rebates (not volume based), cash sponsorships or incentives such as training or educational trips.

· Ensure 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

· Assist 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.

· Participate in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets.

Operations

· Takes initiative and ownership of making decisions and actions timely and independently. Takes calculated risks and makes considered decisions based on information and intelligence across the organization.

· Assist in the creation of full operating manuals with respect to responsibilities of each position and minimum standards to be achieved and to ensure their effective utilization and manage updates.

· Actively drive and co-ordinate the Operations Management Review (OMR) process and action plan across all Food & Beverage areas, fostering continuous improvement.

· Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

· Spend 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.

· Manage the “Guest Survey” programme with the Director of Rooms to ensure data collection can be achieved, and drive subsequent action plans to consistently improve performance and increase guest satisfaction levels in Food & Beverage areas.

· Monitor all operations, especially during peak business periods, working through the respective Department Head to make adjustments where necessary.

· Work 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 and associates.

· Taste and monitor the food & beverage products served throughout the operation, providing feedback where appropriate.

· Assume overall responsibility for maintaining presentation standards to ensure facilities (both back and front of house for related areas) and equipment are clean, in good repair and well maintained.

· Maintain effective communication within the Hotel and ensure that the Hotel Manager is kept well informed of any problems/queries that have arisen. Prepares, utilises and updates an annual Marketing Plan, broken down as necessary by department.

· Evaluate 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.

· Encourage Department Heads to look for Marketing and Public Relations opportunities to increase awareness and ultimately business and revenue opportunities.

· Liaise with the Sales & Marketing and Communications teams to ensure the effective application of all marketing initiatives.

· Actively seek new ways of developing the business of the Food & Beverage division through marketing initiatives, activations, partnerships and concepts.

Team

· Through people leadership, provide others with a clear direction and set appropriate standards of behavior. Motivate and empower others by delegating work appropriately. Provide associates with development opportunities and support. Build capable and diverse teams.

· Foster the development of a positive work environment for all associates. Mentor all levels of associates through formal and informal meetings, discussions and performance feedback.

· Establish and maintain effective internal communication and meeting structures to ensure optimum teamwork and productivity.

· Proactively drive high levels of associate engagement by ensuring regular conversations and communication through department meetings, one to ones, performance appraisals and all associate meetings.

· Foster a culture of recognition by promoting hotel recognition programmes and divisional incentives.

· To maintain discipline within the Hotel and conduct disciplinary and grievance interviews with all relevant associates and as and when required with the Talent & Culture Department.

· Operate an efficient and well organised division, ensuring all associates are well trained and highly motivated.

· Ensure that all associates are up to date with the availability of seasonal and new products on the market and deliver the brand promise by providing exceptional guest service at all times.

· Take an active role in ensuring compliance with training requirements in conjunction with Talent & Culture.

· Actively participate in recruitment and succession planning, ensuring the right people are in the right roles, to meet both current and future needs.

· Model the company culture, vision, mission and core values at all times, actively driving the vision and values across the hotel.

Other

While this is intended to be an accurate reflection of the duties involved in this position, it is not to be regarded as exhaustive. The company reserves the right to add, remove or alter duties when business need dictates.

As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

CRITICAL SKILLS & QUALIFICATIONS

· Well-developed leadership competencies:

o Initiative- ability to decide and initiate action.

o Strategic thinking- ability to formulate strategies and methodically solve problems.

o Business acumen- entrepreneurial mindset and commercial thinker.

o People leadership- leads by example, promoting a clear sense of purpose to associates.

· Well-developed communication and presentation skills (written / verbal).

· Effective relationship management skills (internal / external)

· Strong guest centricity skills.

· Understanding of Finance, Talent & Culture, Sales and Marketing.

· Bachelor’s degree or equivalent in Hotel Management, Business degree or equivalent experience.

· Experience at a senior management level within Food & Beverage.