Director of Food & Beverage (base:Vũng Tàu)

Job Summary – (Role Summary)

Tóm tắt công việc

• The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.

• Solicit local group Food & Beverage business; maintain the services and reputation of IMPERIAL Hotel and act as a management representative to group clients.

Essential Duties and Responsibilities – (Key Activities of the role)

Yêu cầu và trách nhiệm công viêc:

• Achievement of budgeted food sales, beverage sales, labour costs and profitability.

• Completion of Customer Follow-up calls on a timely basis.

• Timely analysis of Food & Beverage Prices in relation to competition.

• Participation and input towards F&B Marketing activities.

• Entertainment of potential and existing customers.

• Preparation of Sales Promotions & Mailings.

• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

• Telemarketing to previous clients to inquire about possible future bookings.

• Development and maintenance of all department control procedures.

• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

• To confirm all details relative to group functions with meeting/banquet planners.

• Supervision of daily paper flow including Proposals, and Function Contracts.

• Maintenance of Hotel credit policies.

• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)

• Evaluation forms must accompany all invoices.

• Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

• Completion of monthly forecast.

• Attendance and participation at weekly F & B meeting and Department Head meeting.

• To assist in menu planning and pricing.

• Development and maintenance of department manual.

• Supervision of weekly payroll input.

• Be available to Hotel Staff at all times in case of emergency.

• Must have a complete knowledge of Fire Procedures.

• All other duties as directed by the General Manager or Assistant General Manager.

• Participation in Manager on Duty shifts as required.

• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

• Assure the maintenance of bar control policies.

• Assure completion of requisitions where deemed necessary.

• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent

• Completion of monthly inventory.

• Assure timely completion of function bills.

• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

• Purchasing of purchase requirements of small wares, linens requirements etc.

• Directly responsible for larger groups…overseeing medium and smaller groups:

• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.

• Ensuring that services meet customer specifications.

• Quality of meeting room set-up.

• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.

• Establish a rapport with groups to ensure guest satisfaction and repeat business.

• Minimize number of customer complaints.

• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

• Staff professional attitude and proper meeting Company appearance and uniform standards.

• Teamwork-Relations with co-workers and management.

• Quality of Food & Beverage services and department phone handling.

• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.

• Responsible for staff training and development.

• Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.

• Proper termination procedures must be followed.

• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.

• High employee retention.

• Personal development and growth.

• Discipline of personnel when required.

• Responsible for overseeing all scheduling within the department.

• Participation towards overall Hotel Maintenance and cleanliness.

• Achieving service that exceeds expectations.

• Overall maintenance of the operation at a level in keeping with the standards prescribed.

• Minimize the number of Workmen's Compensation claims.

• Report any deficiencies in equipment and facilities.

• Works with Human Resources on manpower planning and management needs

• Works with Director of Finance in the preparation and management of the Department’s budget

• Perform any other duties which may be assigned by the management from time to time

nagement from time to time