Director of Food and Beverage

PRIMARY RESPONSIBILITIES:

• Director of F&B is responsible for managing and monitoring the function of all F&B employees, facilities, sales and costs to ensure maximum departmental profit is achieved.

• Director of F&B and Director of Culinary will in charge in developing menus to meet the market needs. Be abreast of new trends, systems, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits, as well as regular bench-marketing activities in the city.

• Maintains guest service & F&B standards to meet the market needs & guest expectations.

• Familiarizes with F&B standard & company policies and ensures its implementation.

• Plans and controls the outlet promotional schedule with the General Manager and liaises with the Public Relation department and outlet heads to execute in a timely fashion.

• Responsible for implementing beverage, food menus, wine lists, and special promotions with proper cost calculations and ensures in co – operation with Storekeeper and Cost Controller that items are available anytime and of best quality.

• Implements a daily, weekly and monthly checklist for all F&B Department promotional activities. Ensure proper follow-up to attain maximum quality and efficiency.

• Presents in the outlets at meal periods as well as meetings and banqueting functions.

• Promotes quality levels of product and service, guest’s satisfaction, employee satisfaction, grooming standards for all

• Post-event / promotion critiques – maintains an active file for promotional post – event summaries and future recommendation after each promotion

• Participates in preparation of the Hotel’s strategic plan, marketing plan and goals program. Takes charge in the preparation of the F&B Department Budget and P&L statement analysis

• Follows and analyzes the market trends and the competitor status to always keep our service up to date.

• Conserves energy and water at all times without jeopardizing the guest comfort and cleanliness

• Maintains good relationship and cooperation with all departments & guests.

• Director of F&B will take charge in recruiting, assigning and training employees as well as conducting the performance appraisals for the employees.

• Proposes an effective roster duty to ensure sufficiency of manpower in accordance to volume of business.

• Provides assistance to the staff when required during peak periods.

• Reports to General Manager immediately regarding any kinds of unusual events.

• Performs other duties as assigned by General Manager.

• Minimum education of Bachelor degree in Hotel Management or relevant discipline

• Minimum of 4-5 years in F&B experience in a similar capacity preferably in a 5 star environment

• Good knowledge in the principles and practices within the Food & Beverage/Hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management

• Computer literate

• Possesses professional disposition with excellent communication and interpersonal skill.