Food and Beverage Director

Responsibilities:

• Develop and achieve a commercial F&B business plan, considering market strategy, revenue generation, operating costs, and guest experience to support the hotel plan.
• Manage all Food and Beverage operations including 13 Outlets/Bars and Banqueting Operations.
• Prepare and manage the F&B budget to achieve departmental and hotel targets.This includes carrying out regular reviews of performance against budget targets and taking corrective actions whenever needed, as well as providing accurate forecasts, FFE.
• Recruit, manage, train and develop the Food and Beverage team and ensure the team delivers great guest experiences by maintaining consistently high service standards.
• Setdepartmental targets and objectives, work schedules, budgets, and policies.
• Collaborate with the Executive Chef to develop attractive menus and promotions, in line with brand identity.
• Collaborate with the Commercial team on the F&B sales, marketing strategy and the development of new services.
• Maintain good communication and work relationships in all hotel areas
• Ensure the F&B operations and team strictly comply with all applicable regulations and attend all the required trainings.
• Establish and maintain an efficient F&B workforce plan, identifying current and future workforce needs in line with business volumes and manning budget.
• Be environmentally aware and Comply with hotel security, fire regulations and all health and safety legislation
• Carry out Annual Performance Reviews with Managers and maintain effective people management practices, including talent development, succession planning, recruitment and effective training.