Director of Food & Beverage

Ensures 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, reviews and updates individual Departmental Operations Manuals.

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

Liaises with Culinary Division.

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 divisions as appropriate.

Spends time in public areas observing associate-guest interaction and talking with guests, works through Department Heads to coach associates in guest service skills as necessary.

Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner.

Maintains positive guest and colleague interactions with good working relationships.

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 profit centre (e.g.

Outlet, Bar, Events) 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.

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

Manages costs proactively based on key performance indicators, works with the respective Depa1tment Heads 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 repo1ting of financial information.

Assists 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.

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

Responsible for control of beverage programme including recipes, inventory and progressive menu development.

Reviews uniform replacement schedule as well as coordinating upgrade reviews with Hotel Manager.

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 hotel/restaurant operations constantly to make sure that the hotel's operations remain competitive and cutting edge.

Encourages Department Heads to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

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

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

Ensures that all Food and Beverage Fundamentals are introduced, implemented and consistently maintained.

Ensures that the Food and Beverage Division responds to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

Works 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.

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 on the market.

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

Maintains and assists in outlets during the absence of respective managers.

Oversees and assists in the recruitment and selection of all Food and Beverage associates.

Ensures that Department Heads follow hotel 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 hotel and department's grooming standards.

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

Conducts annual Performance Development Discussions with key Food and Beverage associates and supports them in their professional development goals.

Ensures that they in turn conduct annual Performance Development Discussions with their associates.

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

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.

Feedback the results of the Associate Engagement Survey and ensure that the relevant changes are implemented.