Director of Food and Beverage

• Be responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

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

• Oversees the management of restaurants, bars and outlets

• Oversees the management of the kitchen operations

• Oversees the management of catering operations

• Oversees the management of banquet operations

• Manages staff within the hotel’s organization structure and human resource and hotel policies

• Communicates regularly with food and beverage staff and conduct effective staff briefings

• Provides a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals

• Establishes systems which monitor the achievement of departmental goals

• Ensures compliance with business operations and hospitality laws

• Works with sales to manage the development of new products and services

• Develops quality management systems

• Works with Purchasing Manager, develop and monitor the implementation of purchasing procedures

• Manages the delivery of high quality service to guests

• Accesses and uses Food and Beverage computer programs

• Achieves budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department.

• Participates in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.

• Ensures all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.

• 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