Director of Food and Beverage - Cape Town, South Africa - HotelJobs
Description
Scope of Position:
As Director, Food & Beverage, your leadership and vision will ensure outstanding operating results through exciting menu offerings and promotions, an engaged team and consistent guest satisfaction.
KEY ROLES AND RESPONSIBILITIES
Finance and Business Management:
Achieve Budgeted Targets:
Responsible for achieving budgeted goals in food sales, beverage sales, labor costs, and overall profitability, ensuring financial targets are met.
Function Billing Oversight:
Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
Payroll Supervision:
Supervise weekly payroll input, ensuring accuracy and compliance with labor regulations.
Marketing and Sales:
Competitive Analysis:
Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.
Marketing Participation:
Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
Sales Promotions & Mailings:
Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
Sales Department Collaboration:
Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.
Guest Experience and Relations:
- Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
Guest Entertainment:
Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
Guest Relations:
Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.
Operations and Administration:
Collaboration with Other Departments:
Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.
Emergency Availability:
Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.
Ad Hoc Duties:
Fulfill other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.
Manager on Duty Shifts:
Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.
Maintenance Support:
Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
Facility Reporting:
Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.
Training and Development:
Menu Planning Assistance:
Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.
Department Manual Maintenance:
Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.
Team Building:
Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.
- Training and Development: Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.
Performance Management:
Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.
QUALIFICATIONS/EXPERIENCE- Previous Food & Beverage experience in a senior leadership role required
- University/College degree in a related discipline required
- Minimum 8 years of experience in a Luxury Hotel.
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