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    Director of Food and Beverage - Cape Town, South Africa - FAIRMONT

    FAIRMONT
    FAIRMONT Cape Town, South Africa

    1 week ago

    Default job background
    Full time
    Description
    Job Description

    KEY ROLES AND RESPONSIBILITIES

    Finance and Business Management:

    1. Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
    2. Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
    3. Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.

    Marketing and Sales:

    1. 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.
    2. Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
    3. Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
    4. Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.

    Guest Experience and Relations:

    1. Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
    2. Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
    3. Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

    Operations and Administration:

    1. 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.
    2. Emergency Availability: Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.

    Ad Hoc Duties: Fulfil other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.

    1. Manager on Duty Shifts: Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.
    2. Maintenance Support: Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
    3. 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:

    1. Menu Planning Assistance: Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.
    2. Department Manual Maintenance: Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.
    3. Team Building: Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.
    4. 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.
    5. Performance Management: Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.
    Qualifications

    1. Previous Food & Beverage experience in a senior leadership role required
    2. Computer literate in Microsoft Windows applications required
    3. University/College degree in a related discipline required
    4. Minimum 8 years of experience in a Luxury Hotel.
    Additional Information

    Our commitment to Diversity & Inclusion:

    We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

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