Director of Restaurants & Bars

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.

• Train colleagues to make sure they deliver with compliance and to the standards we expect.

• Drive a great working environment for teams to thrive - linking up departments to create a sense of one team.

• Promote teamwork and quality service through daily communication and coordination with other departments.

• Working with the catering office, identify additional sales opportunities to enhance revenue.

• Drive promotions that deliver great dining experiences for guests at a good value.

• Make sure credit and financial transactions are handled securely.

• Make sure all food and beverage equipment is in operational condition and regularly cleaned.

• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.

• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction.

• Analyse guest insights to identify and meet customer expectations and build on guest loyalty.

• Regularly communicate with guests to ensure expectations are met.

• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions.

• Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef.

• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste.

• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.