Director of Food & Beverages

BASIC FUNCTION

Strong accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff. Exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours.

Close co-ordination between Front Office, Housekeeping and the Sales as well as the Guest Relation.

To maintain our standards of quality, service and facilities in all departments over which he/she has responsibility and authority. Is responsible for the overall smooth and economical running of the entire Food & Beverage department.

Assisting the management in implementing and supervising the Operational Standards as well as the Hotel’s internal rules and regulations.

SCOPE

Must be thoroughly familiar with all ACCOR corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all Department Heads under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.

• Organisation of F&B administration
• Compilation of  and adherence to financial budgets within F&B (Avg. covers, revenue, costs & related expenses).
• Co-operation with hotel’s Rooms Division Guest Relation
• Co-ordination with Sales Offices

• The following duties within frame of work:

1. Commercial / Sales
2. Kitchen and Food Production, Storage
3. Stewarding & Buffets
4. Administration / F&B Control / Purchasing
5. Quality / Product / Image
6. General

RESPONSIBILITY & AUTHORITY

Internal:

Works in harmony with colleagues, Housekeeping, Sales & Accounting

External:

Clients of the hotel, suppliers and other business partners.

Materials:

Operating supplies, machinery and assets within his/her area. 

COMMERCIAL / SALES

1. To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager.
2. Together with the GM and the Financial Controller  has to plan the yearly targets and financial budgets for F&B area.
3. Is responsible for the annual planning of food promotions.
4. Monitors new offers in respect of planning, test cooking, printing matters and advertising, decoration and background music.
5. Initiates and supervises staff sales training to promote additional selling.
6. Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, payroll and food cost, cleanliness, sanitation and hygiene.
7. Checks permanently the Room Service and guaranties a well organized and fast service.
8. Makes sure that mini bar filling up procedures are done correctly and swiftly.
9.  Supervises all outside catering and in-house parties in respect of sales, organization and proper service during the event.
10. Makes sure offers and calculations are done properly and billing is done accordingly.
11. Co-ordinates and monitors tour group dining.

KITCHEN & FOOD PRODUCTION, STORAGE

1. Controls the quality standard of food in the entire operation.

1. In collaboration with the Chef ,ensures all preparation of food is done according to our recipes and presentation standards.
2. Kitchen Organisation: Supervises Chef in regard of staff productivity, work schedules, work procedures, food cost.
3. Recipes and Manuals: Checks the production of food according to recipes and is responsible all files are up to date and in proper usage.
4. Storage of F&B: Checks permanently all store rooms and fridges and ensures the food is stored properly, clean and hygienic. Makes sure only fresh and valid (expire date) food or beverage is in the stores. Also checks temperatures in all cooled devices.

STEWARDING AND BUFFETS

1. Follows up the procedures of washing up, usage of cleaning material staff efficiency and equipment.
2. Follows up the Stewarding department in the cleaning of all concerned areas and assigns special duties to Chief Steward in regard of cleanliness & hygiene.

1. Is responsible for the control and consumption of china, glass and cutlery.  has the breakage under control as well as the stock levels in the store (in co-ordination with accounting).

ADMINISTRATION / CONTROL / PURCHASING

1. Checks work schedules of the entire F&B division and secures staff is planned to the requirement of the operation.
2. Advises purchasing in respect of quality and quantity (together with Chef).
3. Has the right to refuse delivery if commodities do not comply with our specifications and quality standards.

1. Signs all purchase orders in respect to quantities ordered.

1. Supervises closely Food Cost Controller to guarantee a cost according to the financial targets, to recognize price increases and adjust prices accordingly, if necessary.

1. To make sure discounts and complimentary are administered and approved according to the internal policy.

GENERAL / MISCELLANEOUS

1. Co-ordination and information with the Housekeeping, Sales and Accounting.
2. Ensures all staff  are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
3. Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the T&C & L&D Manager.
4. Review reservation books daily.
5. Maintains a monthly overview of vacation- and public holiday balance of all staff and delivers a monthly consolidated summary to the T&C Department.
6. Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for  field of responsibility.
7. Assumes responsibility of MOD when scheduled to do so.
8. Other duties as assigned.