Assistant Director of Food and Beverage
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Job Description
An enthusiastic, confident, creative, and open-minded person. Has very good communication skills, is a people’s person and a good motivator. This role also requires organizational and analytical skills with strong leadership and training techniques. The person needs to be internationally versed and multi-cultured and stay on top of market trends and changes.
QUALIFICATIONS & WORKING EXPERIENCE
• Hotel Management Degree or Business Degree preferred.
• 5-8 years managerial experience in hotel Food and Beverage operations or freestanding lifestyle restaurants.
• Track record in leading hotel company with good business and standards.
• Knowledge of more than one language is recommended.
JOB SUMMARY
To function as the Business & Operations Manager all hotel outlets, to ensure that all outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.
KEY RESPONSIBILITIES
Administration
• Assists to ensure that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
• Oversees the preparation and update of individual departmental operations manuals.
• Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Guest Satisfaction
• Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
• Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective associates and functions to the fullest expectations.
Operations
• Ensures that minimum brand standards have been implemented.
• Ensures that all Food and Beverage Essentials are implemented.
• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
• Monitors service and food and beverage standards in the Outlet. Work with the Outlet Managers & Supervisors, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
• Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage operation.
• Frequently verifies that only fresh products are used in food and beverage preparation.
• Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Liaises with the kitchen and beverage department on daily operations and quality control.
• Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
• Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
• Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.
Marketing
• Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage annual marketing plan.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
• Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
Finance
• 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.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise.
• Achieves the monthly and annual personal target and the outlet’s revenue.
• Assists in the preparation of the annual business plan for Food and Beverage.
• Assists in the monthly re-forecasting, involves the respective heads of department as appropriate.
• Ensures 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
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Manages costs proactively based on key performance indicators, works with the respective heads of department as appropriate.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Talent and Culture
• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting 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 hotel and department’s grooming standards.
• Maximises the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Conducts annual performance development discussions with associates and to support them in their professional development goals.
• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
• Plans and implements effective training programmes for associates in coordination with the Training Manager and Departmental Trainers.
• Oversees the preparation and posting of weekly work schedules, 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 associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Feedbacks the results of the Associate Engagement Survey and ensures that the relevant changes are implemented
About Us
When it opened on January 20, 2011, the new Rosewood San Miguel de Allende heralds in a 21st Century’s version of a renaissance in one of the most historic of Mexican towns. The new resort pays homage to San Miguel de Allende’s storied past while staying true to Rosewood’s philosophy of providing guests with a memorable experience of unparalleled luxury and understated elegance. Cradled within the historic heart of downtown and just blocks from El Jardin, Rosewood San Miguel de Allende features 67 beautifully appointed guest rooms and suites and 7 luxurious and comfortable residences. All rooms and suites offer spacious living areas, wood-beamed ceilings, thoughtful appointments and furnishings of the finest Mexican craftsmanship. The resort includes a “Sense, A Rosewood Spa®”, state-of-the-art fitness facilities, 1826 Restaurant, Luna Rooftop Tapas Bar, large indoor and outdoor event space, luscious gardens, and a unique outdoor amphitheater. With respect and reverence for the history, culture and creativity of the colonial city of San Miguel, designated as a UNESCO World Heritage Site by the United Nations, the resort embraces Rosewood’s A Sense of Place® philosophy and reflects the town’s existing charm, scale and architecture. Days can be spent exploring the cultural riches of San Miguel, including breathtaking churches, museums and the Instituto Allende situated just next door; browsing through the city's many galleries and mercados; relaxing in one of the resort's unique pools or on-site gardens; or, indulging at Sense, A Rosewood Spa®.
An enthusiastic, confident, creative, and open-minded person. Has very good communication skills, is a people’s person and a good motivator. This role also requires organizational and analytical skills with strong leadership and training techniques. The person needs to be internationally versed and multi-cultured and stay on top of market trends and changes.
QUALIFICATIONS & WORKING EXPERIENCE
• Hotel Management Degree or Business Degree preferred.
• 5-8 years managerial experience in hotel Food and Beverage operations or freestanding lifestyle restaurants.
• Track record in leading hotel company with good business and standards.
• Knowledge of more than one language is recommended.
JOB SUMMARY
To function as the Business & Operations Manager all hotel outlets, to ensure that all outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.
KEY RESPONSIBILITIES
Administration
• Assists to ensure that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
• Oversees the preparation and update of individual departmental operations manuals.
• Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Guest Satisfaction
• Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
• Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective associates and functions to the fullest expectations.
Operations
• Ensures that minimum brand standards have been implemented.
• Ensures that all Food and Beverage Essentials are implemented.
• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
• Monitors service and food and beverage standards in the Outlet. Work with the Outlet Managers & Supervisors, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
• Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage operation.
• Frequently verifies that only fresh products are used in food and beverage preparation.
• Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Liaises with the kitchen and beverage department on daily operations and quality control.
• Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
• Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
• Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.
Marketing
• Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage annual marketing plan.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
• Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
Finance
• 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.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise.
• Achieves the monthly and annual personal target and the outlet’s revenue.
• Assists in the preparation of the annual business plan for Food and Beverage.
• Assists in the monthly re-forecasting, involves the respective heads of department as appropriate.
• Ensures 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
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Manages costs proactively based on key performance indicators, works with the respective heads of department as appropriate.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Talent and Culture
• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting 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 hotel and department’s grooming standards.
• Maximises the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Conducts annual performance development discussions with associates and to support them in their professional development goals.
• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
• Plans and implements effective training programmes for associates in coordination with the Training Manager and Departmental Trainers.
• Oversees the preparation and posting of weekly work schedules, 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 associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Feedbacks the results of the Associate Engagement Survey and ensures that the relevant changes are implemented
About Us
When it opened on January 20, 2011, the new Rosewood San Miguel de Allende heralds in a 21st Century’s version of a renaissance in one of the most historic of Mexican towns. The new resort pays homage to San Miguel de Allende’s storied past while staying true to Rosewood’s philosophy of providing guests with a memorable experience of unparalleled luxury and understated elegance. Cradled within the historic heart of downtown and just blocks from El Jardin, Rosewood San Miguel de Allende features 67 beautifully appointed guest rooms and suites and 7 luxurious and comfortable residences. All rooms and suites offer spacious living areas, wood-beamed ceilings, thoughtful appointments and furnishings of the finest Mexican craftsmanship. The resort includes a “Sense, A Rosewood Spa®”, state-of-the-art fitness facilities, 1826 Restaurant, Luna Rooftop Tapas Bar, large indoor and outdoor event space, luscious gardens, and a unique outdoor amphitheater. With respect and reverence for the history, culture and creativity of the colonial city of San Miguel, designated as a UNESCO World Heritage Site by the United Nations, the resort embraces Rosewood’s A Sense of Place® philosophy and reflects the town’s existing charm, scale and architecture. Days can be spent exploring the cultural riches of San Miguel, including breathtaking churches, museums and the Instituto Allende situated just next door; browsing through the city's many galleries and mercados; relaxing in one of the resort's unique pools or on-site gardens; or, indulging at Sense, A Rosewood Spa®.
- Dipartimento: F&B Cucina
Assistant Director of Food and Beverage
San Miguel de Allende, Messico
A tempo completo, A tempo indeterminato
Data di inizio:
