Director of Food & Beverage

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Planning and Organising:

1. Coordinating purchasing for the food & beverage department with the finance team as per the hotel procedures
2. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions
3. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
4. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
5. Participate in the hotels budgeting, strategic planning and marketing plan creation.
6. Implement and drive the Food & Beverage departments 12 month promotional calendar and liaise directly with Marketing and PR to make sure the creative to support the calendar is actioned in a timely manner

Operations:

1. Train and develop the food & beverage team in the departmental operating standards
2. Maintains a presence in the outlets during operating hours.
3. Maintain a consistent focus on improving the overall flow of food & beverage operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
4. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
5. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
6. To lead daily food & beverage briefings and monthly employee meetings
7. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
8. To drive the performance of the food & beverage team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources
9. Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
10. Ensure all team members are aware of all food & beverage revenue targets and are kept informed of performance results.
11. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
12. To ensure a consistently high standard of grooming is followed and by self and team
13. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction
14. Have full knowledge of all products and services provided by the property and in the local area
15. Actively participate in guest events when requested.
16. Adhere to company credit policies to ensure all expected revenues are secured
17. Ensure daily shift handovers are conducted in a professional and constructive manner.
18. Regularly spot check duty shift checklists to ensure tasks are completed.
19. Ensure all daily system closing procedures and reports are being completed as per company standards.
20. Source and audition entertainment options suitable for internal entertainment spaces
21. Maintain awareness of industry trends and share with the team.
22. Actively visit direct competitors and review marketing material to ensure awareness of their activities.
23. Work in conjunction with the Executive chef to ensure the service team’s product knowledge of all menu items and ingredients is thorough.
24. Prepare both a detailed description of each dish on the menu per outlet as well as an organic glossary of menu terms to assist service staff product knowledge.
25. To carry out any other reasonable duties and responsibilities as assigned.

Administration:

1. To work closely with the Finance department to produce monthly financial reports timely & accurately
2. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction level as well as employee productivity and satisfaction
3. Oversee the implementation of a training plan for all food & beverage team members
4. Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.

Ultimately responsible for all aspects of Micros including training, preventative maintenance, screen design and presentation and accuracy

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits