Director of Food & Beverage

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Director of Food & Beverage

Fairmont Maldives Sirru Fen Fushi

Job Description

- Maintain and promote Fairmont Brand Promise and operational excellence.

- Direct all operational activities towards supporting the Hotel's Mission, Vision, and Core Values.

- Set periodical business plan, budget, and forecast and performance reports.

- Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.

- Analyze daily reports to check irregularities.

- Must know the standards set by company and the Hotel.

- Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.

- Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.

- Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training programs on a regular basis.

- Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.

- Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting.

- The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.

- Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.

- Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.

- The ability to aid each Department Head in giving the necessary training to their staff and to assist them in it.

- The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Resorts policies.

- The ability to develop and maintain effective communications between all operating departments.

- The ability to perform other tasks or projects as assigned by Hotel management and staff.

- Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.

- Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness

- Ensure that all F&B outlets update Guest Preference database on a regular basis.

- Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Sous Chef.

- Develop the F&B management team to be ready to take the next role.

- The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.

- The ability to respond properly in any hotel emergency or safety situation.

- Conduct staff training and on-the-job training on kitchen skills and new menu items

- Guide employee orientation for new hires

- Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

- Maintain proper controls over purchase orders and requisitions

- Monitor monthly food inventory turnover and slow moving items

- Ensure purchasing, receiving and all storage are efficiently handled

- Review food cost analysis on a daily basis to in line with budget and forecast

- Follow HACCP guidelines and ensure that staff comply with HACCP guidelines

- Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

- Know and applies Accor APACHE security and evacuation procedures (in case of fire, etc.)

- Ensures the safety of the people and property within the office

- Applies the ISO 9001/14001 quality certification requirements that impact his/her role

- Adhere and support Accor's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.) as well as Accor's Planet 21 Charter and Commitments as applicable to the role,

- Monitor and oversight of Quality performances of your respective departments and teams following set annual objectives

Other Responsibilities

- Monitor staff schedules for the assigned outlets

- Conduct section / departmental meetings and staff daily briefings

- Manage staff appraisal process

- Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

Work Experience

- Excellent reading, writing and oral proficiency in English

- Excellent motivational skills.

- Excellent leader and trainer.

- Strong interpersonal skills and attention to detail.

- Self-discipline, initiative, and leadership ability.

- Pleasant, polite manner and a neat and clean appearance.

- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

- Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.

- Demonstrates leadership qualities.

- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

- Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

- Proven organizational skills, able to set and meet deadlines with quality results.

- Detailed F&B knowledge, including wine and spirits.

- Operational experience is a must.

- Profound knowledge in budgeting, forecasting, expenses and payroll control.

- Must possess high ethical believes - integrity.

- Must possess good communication skills for dealing with diverse staff.

- The ability to think and plan strategically.

- Regularly inspect food & beverage quality by conducting GAP standard audits.

- The ability to constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service.

- Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.

- Conduct MOD shift and experience the hotel from the eyes of the Hotel residents.

- Attend monthly F&B Outlet's communication meetings to celebrate successes and give motivational

QUALIFICATIONS

- Degree from a reputable hotel school preferred.

EXPERIENCE

- Minimum 10 - 12 years in managing F&B operations in the hotel industry.

Competencies

- Good interpersonal skills with ability to communicate with all levels of employees

- Serviced oriented with an eye for details

- Good team working skills and able to work effectively and contribute in a team

- Good presentation and influencing skills

- Multicultural awareness and able to work with people from diverse cultures

- Flexible and able to embrace and respond to change effectively

- Ability to work independently and has good initiative under dynamic environment

Self-motivated and energetic

Benefits

To be Discussed