Director of Food and Beverage

KEY ROLES AND RESPONSIBILITIES

Finance and Business Management:

1. Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
2. Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
3. Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.

Marketing and Sales:

1. 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.
2. Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
3. Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
4. Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.

Guest Experience and Relations:

1. Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
2. Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
3. Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

Operations and Administration:

1. 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.
2. Emergency Availability: Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.

Ad Hoc Duties: Fulfil other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.

1. Manager on Duty Shifts: Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.
2. Maintenance Support: Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
3. Facility Reporting: Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.
4. https://careers.accor.com/global/en/job/director-of-food-and-beverage-in-cape-grace-a-fairmont-managed-hotel-cape-town-sout-jid-77552