Director of Food and Beverage

Responsibilities:

1. Achievement of budgeted food sales, beverage sales, labour costs, and profitability.
2. Completion of Customer Follow-up calls on a timely basis.
3. Timely analysis of Food & Beverage Prices in relation to competition.
4. Participation and input towards F&B Marketing activities.
5. Entertainment of potential and existing customers.
6. Preparation of Sales Promotions & Mailings.
7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
8. Telemarketing to previous clients to inquire about possible future bookings.
9. Development and maintenance of all department control procedures.
10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
11. Co-ordinate with all large group meeting/banquet planners on their specific group requirements with the services & facilities offered, including proposals, contracts, estimated and actual function statements.
12. Confirm all details relative to group functions with meeting/banquet planners.
13. Supervise daily paper flow including Proposals and Function Contracts.
14. Maintain Hotel credit policies.
15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours).
16. Ensure evaluation forms accompany all invoices.
17. Gather guaranteed attendance numbers for large events and oversee medium/small events, required 3 business days in advance of functions.
18. Complete monthly forecast.
19. Attend and participate at weekly F & B meeting and Department Head meeting.
20. Assist in menu planning and pricing.
21. Develop and maintain department manual.
22. Supervise weekly payroll input.
23. Be available to Hotel Staff at all times in case of emergency.
24. Have complete knowledge of Fire Procedures.
25. Perform all other duties as directed by the General Manager or Assistant General Manager.
26. Participate in Manager on Duty shifts as required.
27. Ensure bar inventory for functions, including opening and closing inventories, accurate bar summaries, and cash deposits are prepared.
28. Maintain bar control policies.
29. Complete requisitions where deemed necessary.
30. Complete weekly schedule and shift duties while maintaining a labour cost below the maximum of 15%.
31. Complete monthly inventory.
32. Ensure timely completion of function bills.
33. Order and purchase beer, wine, liquor, premix canisters, and canned soft drinks for Food & Beverage and vending.
34. Purchase small wares and linens requirements.
35. Directly responsible for larger groups while overseeing medium and smaller groups.
36. Consistent check of Banquet Food and Beverage quality, Banquet services, and pallet presentation.
37. Ensure services meet customer specifications.
38. Maintain quality of meeting room set-up.
39. Liaise with the Sales Department to ensure all client needs and requirements are met.
40. Work with the Chef, Assistant Director of Food & Beverage, and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
41. Establish a rapport with groups to ensure guest satisfaction and repeat business.
42. Minimize the number of customer complaints.
43. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
44. Ensure staff maintain a professional attitude and proper meeting Company appearance and uniform standards.
45. Foster teamwork relations with co-workers and management.
46. Ensure quality of Food & Beverage services and department phone handling.
47. Meet with convenors and confirm proper set-up of Function Room at the time of the Function while on duty.
48. Responsible for staff training and development.
49. Ensure all staff have 'Smart Serve' certification.
50. Follow proper hiring procedures; for management positions, either the HR Manager or the Assistant 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.
51. Follow proper termination procedures.
52. Hold department meetings monthly; notify General Manager, Assistant General Manager, and Human Resources Manager of meetings in a timely fashion.
53. Achieve high employee retention.
54. Encourage personal development and growth.
55. Discipline personnel when required.
56. Oversee all scheduling within the department.
57. Participate in overall Hotel Maintenance and cleanliness.
58. Aim for service that exceeds expectations.
59. Maintain overall operation at a level in keeping with the prescribed standards.
60. Minimize the number of Workmen's Compensation claims.
61. Report any deficiencies in equipment and facilities.

PREREQUISITES:

Education: Post Graduate or Degree or three years Diploma in hotel Management or equivalent.

Experience: Previous experience in a similar Job role or minimum 4 years experience as Banquet Supervisor with proven track records.