Director, Food & Beverage

Summary

Reporting to the Director of Operations/Hotel Manager, the role holder will contribute to the performance of their departments by facilitating the hiring and retention of exceptional talent as well as driving employee engagement, learning and development, performance and talent within their departments by strategically leading through their Department Heads.  They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.

Responsibilities

Food & Beverage

Responsible for and oversees all Food & Beverage areas, ensuring that all hotel guests and visitors are met, and guest satisfaction is maintained across the resort.

Maintains a high level of communication and feedback within the departments.

To ensure that all policies and SOP’s are in place for the Food and Beverage Department and that they are regularly checked upon, filed correctly and adhered to at all times

To make sure that appropriate fire evacuation procedures are in place, that all Employees are aware of them and that regular fire drills are carried out.

To ensure regular team, section and departmental meetings are held in the Food and Beverage Department and that the results/outcomes are recorded, filed and followed-up

To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel.

To carry out regular quality control functions in all areas of the Food and Beverage Department to ensure a consistent high quality of all services is maintained.

To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests

To provide advice to the hotel’s management team on all aspects of the hotel’s operations, environmental health & safety matters as well as the operational efficiency of the property

To carry out quality control functions in all areas of the department daily to ensure a consistent high quality of all services is maintained.

To ensure the timely and correct preparation and submission of all administration and audit reports

To handle guest complaints, comments, problems, and requests in a professional & efficient manner, to document all complaints properly and to ensure that other HODs and Managers are fully informed about complaints/issues concerning their areas of responsibility.

To carry out Duty Manager shifts/tasks when required and to perform any other duties that may be assigned from time to time by the Management.

To make sure that all working materials/equipment, areas, signage, and vehicles are always in good condition and cleaned/maintained regularly and that all faulty equipment, repair matters and health & safety concerns are immediately reported to the appropriate departments for rectification.

Together with the Executive Chef, to establish the pricing policy for all F&B outlets and to initiate price changes if and when required.

Based on sales figures by menu items, to review the profitability and popularity of dishes on the menu and to make changes where applicable together with the Executive Chef

To ensure that cost effectiveness, technical efficiency and overall quality of all services performed, and all work carried out.

To co-ordinate and control issues related to costs, expenses, wastage, breakages, security and stock control

To ensure regular inventories of the Department are carried out on time.

People & Culture

Employee Relations

Foster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.

https://careers.accor.com/global/en/job/director-food-and-beverage-rixos-phu-quoc-vietnam-in-phu-quoc-vietnam-jid-50086