Director of F&B

Primary Responsibilities

• Provide the highest level of hospitality for all Food & Beverage Services in Novotel Hyderabad Airport.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
• Continuously delight the customers by offering trend setting and innovative products and services.
• Ensure the delivery of all orders while maintaining a high quality of service guest satisfaction in all Food & Beverage services.
• Supervise and control all catering outlets to the required standards within agreed budgetary limits and parameters of the law.
• Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.

Food & Beverage Planning

• Plan forecast and budget the revenues and costs for the Food & Beverage department.
• Ensure that the company and statutory hygiene standards are maintained in all areas.
• Organize food festivals and also develop guest loyalty and retention programmes.
• Prepare the annual business plan for the department.
• To be fully conversant with all statutory requirements regarding food and beverage operations.

People Management

• Ensure that the team offers professional and courteous service to the guests.
• Establish and maintain seamless coordination & cooperation with all departments of Novotel Hyderabad Airport to ensure maximum cooperation productivity morale and guest service.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.

Financial Management

• To monitor food and beverage cost set prices and analyze financial performance.
• Prepare and submit in the required format all information necessary for budgeting timeously and accurately.
• Insure that all expenses: food cost beverage cost labour cost and other expenses are within budgetary limits
• To ensure that profit margins are maintained agreed costs are not exceeded through effective control systems including issuing against dockets sales analysis menu costings and cash checks.

  Operational Management

   

• With the assistance of the Executive Chef establish menus and price list.
• Ensure that all Brand standards are met.
• Maintain a high profile with customers and staff by socialising through all restaurants bars and banqueting departments.
• Ensure that the standards of food and beverage meet/exceed expectations.
• Prepare standard menus maintain the required standard of food production and meet agreed budget targets for food margins.
• Perform systematic inspection of all Food & Beverage areas.
• Ensure and maintain high standards of service delivery safety hygiene security discipline and compliance with the organizations policy.
• To provide cost effective and customer focused food and beverage service.
• Ensure to coordinate the ordering of food stock and other supplies.
• Ensure that the standards of service are met by sending the team for training etc.
• To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.

Qualifications :

Knowledge and Experience

• Secondary / High school education / Hotel Management Degree
• Additional certification(s) in Food & Beverage will be an advantage
• Good reading writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Minimum 7 9 years of experience.
• Good working knowledge of MS Excel Word & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

• Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality followed by honesty integrity ethical behavior tactfulness openness and cultural awareness;
• Ability to accept responsibility;
• Selfconfidence motivation drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically inductively and creatively;
• And the propensity to recognize and acknowledge other peoples ideas.

Remote Work :

No

Employment Type :

Fulltime