Director of Food and Beverage Operations

POSITION OVERVIEW

The Director of Food and Beverage Operations manages the overall administration and operation of the F&B Division to ensure maintenance of quality standards, financial performance and profitability, staff performance and guest satisfaction.

RESPONSIBILITIES

FINANCIAL

• Establish the departmental annual operating budget in advance for approval by General Manager and Financial Controller
• Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled

ADMINSITRATION

• Attend meetings and briefings with other Department Heads as determined by the General Manager
• Ensure that all departmental reports and correspondence are completed punctually and accurately
• Develop Food & Beverage policies as needed

PERSONNEL

• Ensure all employees report for work punctually wearing the correct uniform at all times
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development
• Ensure that all employees have a complete understanding of and adhere to the company’s Employee Handbook
• Interview and subsequent selection of potential employees in liaison with Human Resources and the General Manager
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement
• Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the resort
• Ensure that all staff provide a courteous and professional service at all times
• Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice

OPERATIONAL

• Constantly review and appraise the procedures with the department to ensure quality of service and product at all times
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies
• Conduct regular briefings with the department staff ensuring good communications at all times
• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible
• Ensure monthly stock take is taken for all operating equipment in all outlets
• Maintain close liaison with restaurant reservations to ensure a good balance of house guests and external guests
• Liaise with Events team in regard to any special requests for catering to private or group functions
• Liaise with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organization and service
• Review composition of wine and beverage list periodically and include new items accordingly
• Maximize opportunities to increase revenue through up-selling by staff
• Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required
• Ensure the operation is consistent with the food program

QUALIFICATIONS

 

• The right to work in the U.S., visa will not be provided
• 5+ years of food & beverage operation experience in a hospitality environment
• Luxury hotel experience required
• Associate’s Degree or higher education preferred