Director of Food And Beverage

The Director of Food & Beverage is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.

Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

Duties and Responsibilities:

 Achievement of budgeted food sales, beverage sales, labor costs and profitability.

 Completion of Customer Follow-up calls on a timely basis.

 Timely analysis of Food & Beverage Prices in relation to competition.

 Participation and input towards F&B Marketing activities.

 Entertainment of potential and existing customers.

 Preparation of Sales Promotions & Mailings.

 Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

 Telemarketing to previous clients to inquire about possible future bookings.

 Development and maintenance of all department control procedures.

 Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

 To co-ordinate with all large group, meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

 To confirm all details relative to group functions with meeting/banquet planners.

 Supervision of daily paper flow including Proposals, and Function Contracts.

 Maintenance of Hotel credit policies.

 Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)

 Evaluation forms must accompany all invoices.

 Gather for large events; oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

 Completion of monthly forecast.

 Attendance and participation at weekly F & B meeting and Department Head meeting.

 To assist in menu planning and pricing.

 Development and maintenance of department manual.

 Supervision of weekly payroll input.

 Be available to Hotel Staff at all times in case of emergency.

 Must have a complete knowledge of Fire Procedures.

 All other duties as directed by the General Manager or Assistant General Manager.

 Participation in Manager on Duty shifts as required.

 Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

 Assure the maintenance of bar control policies.

 Assure completion of requisitions where deemed necessary.

 Assure the completion of weekly schedule and shift duties while: a. maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent

 Completion of monthly inventory.

 Assure timely completion of function bills.

 Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

 Purchasing of purchase requirements of small wares, linens requirements etc.

 Directly responsible for larger groups…overseeing medium and smaller groups:

 Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.

 Ensuring that services meet customer specifications.

 Quality of meeting room set-up.

 Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

 Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.

 Establish a rapport with groups to ensure guest satisfaction and repeat business.

 Minimize number of customer complaints.

 Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

 Staff professional attitude and proper meeting Company appearance and uniform standards.

 Teamwork-Relations with co-workers and management.

 Quality of Food & Beverage services and department phone handling.

 Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.

 Responsible for staff training and development.

 Ensure all staff have ‘Smart Serve’ certification.

 Personnel selection.

 Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.

 Proper termination procedures must be followed.

 Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.

 High employee retention.

 Personal development and growth.

 Discipline of personnel when required.

 Responsible for overseeing all scheduling within the department.

 Participation towards overall Hotel Maintenance and cleanliness.

 Achieving service that exceeds expectations.

 Overall maintenance of the operation at a level in keeping with the standards prescribed.

 Minimize the number of Workmen's Compensation claims.

 Report any deficiencies in equipment and facilities.

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