Director of Food & Beverage/ Food &Beverage Manager

The Director of F&B/F&B Manager has the key responsibility of ensuring that all the Food and Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency inline with Hilton International Standards. This will be achieved through the key strategies of planning, controlling, organizing and marketing.

What will I be doing?

1. To ensure that each food and beverage outlet and Conference and Banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.
2. To ensure that each outlet is managed by a Management Team (Restaurant Manager/Head Chef) who are totally accountable for the profitability and service standards achieved.
3. To co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the Annual Business Plan. This should also be supported by key marketing plans as well as revenue driven initiatives.
4. To provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
5. To ensure that supplier liaison together with the Purchasing officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
6. To monitor all costs and recommend measures to control them.
7. To ensure that the Department Operational Budget is strictly adhered to.
8. To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
9. To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.
10. To monitor and control vacation planning for the department.
11. To monitor, control and minimize overtime for the department.
12. To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
13. To maintain and amended where appropriate all SOP’s in line with company Brand Standards and outlet requirements.
14. To work with the Outlet Managers, Banquet Service Manager and all respective Chef de Cuisines to take corrective action where necessary.
15. To handle all guest complaints, requests and enquiry’s on food, beverage and service. Established procedures and protocol need to be clearly defined and adhered to in this area.
16. Take personal responsibility for maintaining and revising the Policies and Procedures manual associated with the department and inter dependent departments to ensure no ambiguity.
17. To establish a rapport with guests maintaining good customer relationship.
18. To co-ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the Annual Business Plan. This should be supported by appropriate Advertising and Promotion budgets from suppliers
19. To ensure that all Food and Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
20. To conduct monthly departmental meetings and daily operations briefing with outlet managers.
21. To maintain good working relationships with colleagues and all other Departments.
22. To have a complete understanding of the Team Member Handbook and ensure that team members adhere to the regulations contained within.
23. To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
24. To ensure that each Outlet Managers plans and implements
25. Effective training programs for their team member with the Training Manager and Departmental Trainers.
26. To develop F&B marketing activities and promotions in close cooperation with outlet managers, executive chef and Marketing Communications Manager.
27. To conduct annual PDR for direct reports and ensure process is followed through by all outlet Managers.
28. To ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
29. To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
30. To be a key person in the driving of the Hotels Food Safety Management System (FSMS)
31. To ensure that one of the key responsibilities of all direct reports is the focus on the 9 High Risks policies as well as that, Health and Safety compliance is given top priority.
32. To ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and where any identified shortfalls are addressed with due priority.
33. To assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development.
34. To ensure that all team members provide a courteous and professional service at all times.
35. To assist in the training of team members ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
36. To ensure that all team members have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
37. To carry out bi-yearly inventory of operating equipment.
38. Under the 9 competencies have key strengths in People Management Communication and Planning.
39. Adhere to the hotel’s security and emergency policies and procedures.
40. To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.
41. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
42. Carries out any other reasonable duties and responsibilities as assigned.