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®.

Position:     Food & Beverage Director

Department:  Food & Beverage, Culinary, Banquets

Purpose:         Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Culinary & Food and Beverage operations of the hotel. 

Reports to:     General Manager

Essential Functions:

• Develop and communicate a strategy for culinary & FOH that is aligned with the property and brand and lead in its execution.
• Establish goals to optimize performance and of the culinary & FOH teams 
• Provide inspirational leadership to BOH & FOH Heartist.
• Supervise and manage Heartist and day-to-day operations understanding positions well enough to perform duties in Heartist absence. Ensure and maintain the productivity level of Heartist.
• Exhibit culinary & FOH talents by personally performing tasks while leading the staff and managing all food related functions.
• Coordinate menus, purchasing, staffing and food preparation and presentation for the restaurant.
• Ensure sanitation and food standards are achieved.
• Provide excellent customer service to all Heartist and respond quickly and proactively to Heartist concerns.
• Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action. Respond quickly and proactively to guest’s concerns and take ownership of guest complaints/problems until they are resolved or addressed.
• Improve service by communicating and assisting Heartist to understand guest needs, providing guidance, feedback and individual coaching when needed.
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on food & beverage quality, service and overall satisfaction.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Identify the developmental needs of others and provide opportunities for growth and development to maximize talent.
• Develop the culinary & beverage budgets, and monitor financial performance to ensure goals are met or exceeded. Maintain a positive cost management index for departmental operations.
• Oversee the financial aspects of culinary & beverage; including purchasing and payroll.
• Ensure proper controls are in place and polices are established and followed by all Heartist.
• Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular meetings).
• Recruit and select talented leaders and Heartist
• Create a learning atmosphere with a focus on continuous improvement.
• Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.

Build and maintain an organizational culture that maximizes employee engagement and attracts top talent. Ensure the environment of the department emphasizes motivation, empowerment, team work, continuous improvement and a passion for providing service. Encourage and build mutual trust, respect and cooperation among team members.

Hotel Specific Essential Functions:

•   Preparation of annual budget with GM.
•   In charge Food & Beverage: Restaurant & Bars, Culinary, Banquet, Room Service, Mini Bar

Tools and Equipment:

• Computer and printer, typewriter, telephone, pen/pencil, photo-copying machine,

file folders, filing cabinet, facsimile machine

Working Environment:

• Interior of hotel, in all areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.

Qualifications

5 years of experience as a Director of Food & Beverage.

Bachelor Degree

Additional information

All your information will be kept confidential according to EEO guidelines.

Drug Free workplace

Equal Employment Opportunity

• Employee benefits and discounts card
• Opportunity to develop your talent and grow within your hotel and around the world!
• Training and professional development within Accor
• Annual bonus for results
• Other benefits of the region

All your information will be kept confidential according to EEO guidelines.