Director of Food and Beverage

2 weeks ago

Cape Town, Western Cape, South Africa HotelJobs Full time

Scope of Position:


As Director, Food & Beverage, your leadership and vision will ensure outstanding operating results through exciting menu offerings and promotions, an engaged team and consistent guest satisfaction.


KEY ROLES AND RESPONSIBILITIES

Finance and Business Management:

Achieve Budgeted Targets:

Responsible for achieving budgeted goals in food sales, beverage sales, labor costs, and overall profitability, ensuring financial targets are met.


Function Billing Oversight:
Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.

Payroll Supervision:
Supervise weekly payroll input, ensuring accuracy and compliance with labor regulations.

Marketing and Sales:

Competitive Analysis:
Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.

Marketing Participation:

Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.


Sales Promotions & Mailings:
Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.

Sales Department Collaboration:
Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.

Guest Experience and Relations:

  • Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.

Guest Entertainment:
Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.

Guest Relations:
Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

Operations and Administration:

Collaboration with Other Departments:

Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.


Emergency Availability:

Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.


Ad Hoc Duties:

Fulfill other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.


Manager on Duty Shifts:

Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.


Maintenance Support:
Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.

Facility Reporting:

Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.


Training and Development:

Menu Planning Assistance:
Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.

Department Manual Maintenance:
Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.

Team Building:
Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.

  • Training and Development: Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.

Performance Management:

Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.

QUALIFICATIONS/EXPERIENCE

  • Previous Food & Beverage experience in a senior leadership role required
  • University/College degree in a related discipline required
  • Minimum 8 years of experience in a Luxury Hotel.

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