Director of Food & Beverage

Job Description

Your main duties will include:
Planning and organising:
- To ensure that MY DUKES are in place for the Food & Beverage Department and that they are regularly updated, filed correctly and adhered to at all times
- To display a pro-active and leading role in terms of service, culture, development, systems, procedures and skills development
- To ensure regular team, section and departmental meetings are held in the Food & Beverage Department and that the results/outcomes are recorded, filed and followed up
- To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel
Administration and approach
- Establishment of the monthly reports for the General Manager
- Together with the General Manager and HODs to identify Associates with potential for promotion and/or transfer and to draw up appropriate development and succession plans
- To carry out regular quality control functions in all areas of the Food & Beverage Department to ensure a consistent high quality of all services is maintained
- To provide advice to the hotel s management team on all aspects of the hotel s operations, environmental health & safety matters as well as the operational efficiency of the property
Cost Effectiveness:
- To prepare the department s annual budgets, analyse results and to implement corrective actions if required
- To control and analyse departmental costs on an ongoing basis and to implement corrective actions if required
- To be involved in determining selection of CAPEX items for the department
- To ensure that rosters are drawn up correctly and are based on the current budget and occupancy figures
- Establish the pricing policy for all F&B outlets and to initiate price changes if and when required
- Based on sales figures by menu items, to review the profitability and popularity of dishes on the menu and to make changes where applicable together with the General Manager
- To maintain a sound knowledge of purchasing food stocks and to control food purchasing levels, liaising with the Purchasing department if & when necessary, ensuring all necessary measures are in place to maintain budgeted food costs whilst ensuring adequate food stocks and maintaining standards
Financial:
- Together with the General Manager and Director of Finance to prepare the annual budgets, analyse results and implement corrective actions if required
- To control and analyse departmental costs on regular basis and to oversee implementation of corrective actions if required
General
- To regularly liaise with the hotel s marketing team concerning creation of promotional collateral, outlet promotions and media advertisement/exposure
- To assist in establishing departmental objectives and strategies for the annual marketing plan and to conceptualise promotions for all F&B outlets
- To keep and regularly update a standard recipe file for all menu items to include sales history & mix, actual & potential costs and production time & costs
- To supervise all preparation and presentation of all food items and to monitor standards of production in accordance with the hotel s food and beverage standards and standardised menu guidelines
Should you believe that you are the right candidate for the role, please apply on this website ONLY by submitting a cover letter, and your full updated CV, featuring a recent photograph