F&B Director

Administration

 Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, Brand Standards and that company actions have been introduced and implemented where appropriate.

 Oversees the preparation and update of detailed Skills Training Materials and Departmental Operations Manuals defining standards for each department.

 Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

 Ensures that all associates are all carefully and adequately trained to be able to provide consistent excellent service and deliver the brand promise, with exceptional guest service at all times.

 Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

 Spends a significant amount of time working in the operation and public areas overseeing service, the quality of the operation and observing employee-guest interaction. This requires constant interaction with guests, good relations with Heads of Department and constant coaching of associates in guest service skills.

 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

 Acts as a role model in relation to positive guest interactions, helping ensure high levels of repeat business, as well as creating a positive impression within the local market and with guests.

 Establishes excellent rapport with guests maintaining positive relationships and handles all guest complaints, requests and enquiries on food, beverage and service.

 Establishes appropriate Sequences of Service and personally ensures a consistent high quality of service delivery is maintained at all times in hotel outlets.

 Is a hands-on manager and maintains a high presence in the Outlets during meal periods ensuring brand standards are maintained and guest expectations are exceeded.

 Together with Executive Chef/Chef De Cusine, ensures the company outlets are managed according to the established concept statements.

 Has a thorough knowledge and understanding of all food and beverage items within menus and pro-actively recommend and promote products to clients.

 Ensures companies Food and Beverage Departments respond to the results of the Consumer Audit and ensures the relevant changes are introduced and implemented.

 Works closely with other members of the Management Team in a supportive, collaborative and flexible manner, focusing on the overall success of the company and the satisfaction of our guests.

 Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in the spirit of “We work through Teams”.

 Ensures that all associates are up to date with the availability of seasonal and new products available in the market.

 Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.

Financial

 Maximises 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 outlet is operated in line with maximising profit while delivering on the brand promise.

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

 Assists in the preparation of the Annual Business Plan for Food and Beverage.

 Assists in the monthly reforecast, involves the respective Heads of Department as appropriate.

 Ensures that all company and local laws, rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

 Assists in the inventory management and ongoing maintenance of companies operating equipment and other assets.

 Participates in weekly yield and revenue management meetings actively, oversees the appropriate pricing structures to maximise yield and overall profits in Outlets and Meetings.

Marketing

 Assists in the preparation, utilisation and update of the Annual Marketing Plan, broken down as necessary by department.

 Evaluates local, national and international market trends, vendors and other restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.

 Works with Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Personnel

 Assists in the recruitment and selection of all Food and Beverage associates. Ensures that Heads of Department follow company 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 outlets and department’s grooming standards.

 Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

 Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their associates.

 Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.

 Ensures that each Head of Department plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.

 Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.

 Encourages associates to be creative and innovative, challenging and recognising 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 hotel Food & Beverage associates follow all company and local rules, policies and regulations relating to fire and hazard safety, and security.

Other Duties

 Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.

 Coordinates Repair and Maintenance issues ensuring the outlets are always in excellent condition.

 Maintains strong, professional relationships with relevant representatives from competitor brands, business partners and other organisations.

 Attends training sessions and meetings as and when required.

 Carries out any other reasonable duties and responsibilities as assigned.

Degree in Hospitality management

- Five-star hospitality experience

- Pre opening experience in Large restaurant group or International Five Star Hotel Group

- Minimum of 2 years experience in similar position

- Age: 30-45.

- Hands on approach to leadership and training

- Leadership skill, work coordination, negotiation skills.

- Good English communication skills.

- Passion for the food and beverage industry

- Good understanding about tourism industry, F&B, the economy, politics, cultures and the markets.