Director of Food & Beverage

1. Assists the Area General Manager in the overall running of the hotel by participating in the decision making of the hotel’s policies, philosophy, direction, goals and objectives and is responsible for their implementation thereafter.

2. Oversees the performance of direct reports by providing guidance and assistance in the execution of their responsibilities and helping them set the agreed departmental objectives.

3. Directs and controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled on time and guests’ expectations are met.

4. Ensures that the standards of Food and Beverage meet or exceed expectations by overseeing the quality, consistency and presentation in all outlets and making sure that they conform to the hotel’s requisites at all times.

5. Ensures that the standards of service in all outlets are in conformity with the requisite standards of the hotel and that they meet or exceed expectations by sending staff for training, etc.

6. Prepares, communicates and implements, in conjunction with the Executive Chef, an annual Food and Beverage promotion for all restaurants and assists Sales & Marketing in designing the advertising material for such promotions.

7. Prepares, communicates and implements, in conjunction with the Executive Chef, menu change cycles for all restaurants.

8. Ensures the implementation and maintenance of O.E. par stock in all outlets and oversees the inventory taking and control.

9. Ensures the implementation and maintenance of beverage par stock in all outlets and oversees the stock taking and control.

10. Is responsible for all Food and Beverage pricing, maximizing outlets profitability while maintaining value- for-money principles.

11. Is responsible for strengthening cost-profit ratios by continuously monitoring the Food and Beverage cost and performing financial performance analysis.

12. Is responsible for submitting to the Area General Manager an annual business plan.

13. Assists in the preparation of the hotel’s annual budget and, more specifically, prepares,, monitors and controls the hotel’s Food and Beverage budget.

14. Oversees the standards of cleanliness and hygiene in all Food and Beverage areas and takes appropriate action when necessary.

15. Maintains an efficient administration within the Food and Beverage division preparing and submitting operational reports on time.

16. Support the Corporate Social Responsibility program of the Group through the implementation of policies and activities that contribute to environment-friendly practices and community - sensitive in the property.

17. Contributes to risk management activities for the property.

18. Leads and is responsible for the implementation of the internal talent development program