Position Profile:

As part of the Hotel Executive Committee the position leads the F&B Division to optimize revenue opportunities and maximize divisional profit, while ensuring achievement of standards, creative Food & Beverage offerings, maximizing the balance between Team Member, Guest and Owner satisfaction.

Ø  Lead the day-to-day of the 2 Restaurants, Lounge/Bar and In-Room Dining operations through hands-on personal involvement.

Ø  Oversee department budgets, provide input, and implement strategies to effectively manage productivity, labour, beverage, and food costs to maximize restaurant GOP.

Ø  With high integrity, leads Department Managers and their team members in providing Oetker Collection hospitality.

Ø  Ensures delivery of a 5-star experience to guests.

Ø  Inspires a high level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.

Ø  Participates in recruitment, managers F&B teams and effectively coaches, trains, motivates, communicates, recognizes, schedules, provides performance feedback, and conducts performance correction if required.

Ø  Assists Hotel Manager to oversee F&B Division budgets, prepares forecasts, prepares F&B CAPEX plan, provides input, and implements strategies to effectively manage labor costs to maximize GOP.

Ø  Reviews monthly F&B P&L and recommends/institutes measures for revenue enhancement and cost control for any deviation of plus or minus 5%.
Ø  Establishes, enforces, and ensures quality standards of service, food, and beverage.
Ø  Ensures food safety programs are strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers and monthly Hygiene Audits.

Ø  Evaluates standards of cleanliness, maintenance, and presentation plus safety of all F&B outlets, back-of-house and public areas of the hotel through inspections and ensures areas of deficiency are resolved to achieve service expectations.

Ø  Ensures maximum creativity, presentation, quality and taste in all menus, service styles and all other F&B disciplines applicable to the hotel.

Ø  Directs communication efforts within the division, ensuring effective communication amongst team members, suppliers, attendance at meetings and ensures that reports are completed accurately and on-time.

Ø  Establishes an annual promotion and menu plan with the Executive Chef and F&B management team, including concepts for annual entertainment, and outlet operations.

Ø  Maintains proper and adequate controls over F&B requisitions, purchase orders, receipt of goods and inventory.

Ø  Undertakes other ad hoc related responsibilities, as required.