Functions as the strategic
business leader of assigned properties food and beverage/culinary operation in Food
& Beverage. Position oversees the development
and implementation of F&B s strategies for these areas and ensures
implementation of the service and marketing strategy and for the outlets within
each hotel. The position supports food
and beverage/culinary leaders on meeting target customer needs, achieving employee
satisfaction, and focuses on growing revenues and maximizing the financial
performance of the assigned properties and F&B outlets. Develops and
implements market-wide strategies that deliver products and services to meet or
exceed the needs and expectations of ownership groups as well as continent/corporate
directives. The position is a hand on, on the Restaurant Floor position, the candidate
is expected to work nights in the different properties, socialize and networking
at different relative events promoting different restaurant and bars within the
•High school diploma or GED; 6 years
experience in the food and beverage, culinary, event management, or related
•3-year degree from an accredited university
in Food Service Management, Hotel and Restaurant Management, Hospitality,
Business Administration, or related major; 10 years experience in the food and
beverage, culinary, event management, or related professional area.
•With at least 4 years experience as
Director F&B or Restaurant General within freestanding restaurants
and Personal Service - Knowledge of principles and processes
for providing customer and personal services. This includes customer needs
assessment, meeting quality standards for services, and evaluation of customer
of Financial Resources - Determining how money will be spent
to get the work done, and accounting for these expenditures.
and Management - Knowledge of business and management
principles involved in strategic planning, resource allocation, human resources
modeling, leadership technique, production methods, and coordination of people
Business Knowledge - Understanding market dynamics,
enterprise level objectives and important aspects of the company s business to
accurately diagnose strengths and weaknesses, anticipate opportunities and
risks, identify issues, and develop strategies and plans. Aligning individual
and team actions with strategies and plans to drive business results.
of Material Resources - Obtaining and seeing to the
appropriate use of equipment, facilities, and materials needed to do certain
Marketing and Social Media Expertise- Has a
strong understand of the marketing / Activation and Promoting of Restaurants and
•Has knowledge and the skill to execute Social
•Has experience working with third party
operators both lease and licences
Developing and Maintaining Food
and Beverage Goals / Sales Targets / Activations
•Sets expectations and holds food and
beverage directors accountable for demonstrating skills and four sites in the
promoting and marketing of outlets.
•Reviews financial reports and statements
to determine how Restaurant and Bars are performing against budget for each
property and for the assigned market.
•Makes recommendations for CAPEX funding of
outlet equipment and renovations in accordance with brand business strategy.
•Works with food and beverage leadership
team to determine areas of concern and develops strategies to improve hotel s
and F&B departments financial performance.
•Works with the F&B Director and
Marketing department to ensure each property has an active focused marketing calendar
/ strategy for all key outlets
•Monitor and check outlet Social Media
daily and provides feed back to the properties on corrective actions when navigate
comments at posted.
•Establishes challenging, realistic and
obtainable goals to guide operation and performance.
•Strives to improve service performance.
Developing and Maintaining Budgets
•Monitors Restaurant and Bar budgets for assigned
•Monitors market s F&B actual and
projected sales to ensure revenue goals are met or exceeded and opportunities
are identified and addressed.
•Ensures cash control and liquor control
policies are in place in food & beverage areas and followed by all related employees.
•Focuses on maintaining profit margins
without compromising guest or employee satisfaction.
•Set up and monitors all F&B metrics
for assigned market such as Break-even points, Restaurant Occupancy, F&B
costs, Average checks, etc. and support properties on defining pricing
strategies allowing them to maximize revenues and profits while avoiding market
Supports and Guide Restaurant
•Utilizes interpersonal and communication
skills to lead, influence, and encourage others; advocates sound
financial/business decision making; demonstrates honesty/integrity; leads by
•encourages and builds mutual trust, respect,
and cooperation among team members.
•Serves as a role model to demonstrate
•Develops means to improve profit,
including estimating cost and benefit, exploring new business opportunities, etc.
•Identifies opportunities to increase
profits and create value by challenging existing processes, encouraging
innovation and driving necessary change.
•Ensures that regular, on-going
communication occurs in all areas of food and beverage (e.g., pre-meal briefings,
staff meetings, culinary team).
•Establishes and maintains open,
collaborative relationships with direct reports and entire food & beverage
team. Ensures direct reports do the same for their team.
•Identifies the developmental needs of
others and coaches, mentors, or otherwise helps others to improve their
knowledge or skills.
•Stays aware of market trends and
introduces new food and beverage products to meet or exceed customer
expectations, generate increased revenue and ensure a competitive position in