Job Description for F&B or Food and Beverage Director
JOB TITLE: FOOD & BEVERAGE DIRECTOR / MANAGER
REPORTS TO: General Manager
POSITION SUMMARY:
The Director of Food & Beverage is responsible for co-ordinating 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:
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Achievement of budgeted food sales, beverage sales, labour costs and profitability.
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Completion of Customer Follow-up calls on a timely basis.
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Timely analysis of Food & Beverage Prices in relation to competition.
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Participation and input towards F&B Marketing activities.
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Entertainment of potential and existing customers.
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Preparation of Sales Promotions & Mailings.
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Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
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Telemarketing to previous clients to inquire about possible future bookings.
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Development and maintenance of all department control procedures.
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Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
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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.
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To confirm all details relative to group functions with meeting/banquet planners.
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Supervision of daily paper flow including Proposals, and Function Contracts.
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Maintenance of Hotel credit policies.
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Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
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Evaluation forms must accompany all invoices.
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Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
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Completion of monthly forecast.
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Attendance and participation at weekly F & B meeting and Department Head meeting.
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To assist in menu planning and pricing.
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Development and maintenance of department manual.
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Supervision of weekly payroll input.
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Be available to Hotel Staff at all times in case of emergency.
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Must have a complete knowledge of Fire Procedures.
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All other duties as directed by the General Manager or Assistant General Manager.
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Participation in Manager on Duty shifts as required.
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Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
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Assure the maintenance of bar control policies.
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Assure completion of requisitions where deemed necessary.
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Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
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Completion of monthly inventory.
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Assure timely completion of function bills.
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Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
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Purchasing of purchase requirements of small wares, linens requirements etc.
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Directly responsible for larger groups…overseeing medium and smaller groups:
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Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
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Ensuring that services meet customer specifications.
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Quality of meeting room set-up.
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Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
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Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
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Establish a rapport with groups to ensure guest satisfaction and repeat business.
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Minimize number of customer complaints.
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Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
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Staff professional attitude and proper meeting Company appearance and uniform standards.
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Teamwork-Relations with co-workers and management.
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Quality of Food & Beverage services and department phone handling.
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Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
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Responsible for staff training and development.
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Ensure all staff have ‘Smart Serve’ certification.
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Personnel selection.
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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.
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Proper termination procedures must be followed.
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Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
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High employee retention.
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Personal development and growth.
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Discipline of personnel when required.
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Responsible for overseeing all scheduling within the department.
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Participation towards overall Hotel Maintenance and cleanliness.
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Achieving service that exceeds expectations.
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Overall maintenance of the operation at a level in keeping with the standards prescribed.
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Minimize the number of Workmen's Compensation claims.
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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 similar Job role or minimum 4 years experience as Banquet Supervisor. Proven track records.