PbJob Title /b Director of FB of the Resort /ppbr/ppbDepartment /bFood Beverage /ppbr/ppbResponsible for /b All Food Beverage Service Personnel /ppbr/ppbReporting to /b General Manager /ppbr/ppPrimary Objective of Position /ppbr/ppUnder the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food Beverage operations are met. To direct and manage all food beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. /ppbr/ppbWorking Liaison: /bLiaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. /ppbr/ppbKey responsibilities: /b /ppbr/ppbAssess, Evaluate and ensure Food Beverage Goals are met /b /pulliDevelops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. /liliMonitors present and future trends, practices and systems in the food beverage industry to ensure that the resort’s food beverage operations are competitive in the market place. /liliConducts weekly inspections of the food beverage regions to ensure the property and FFE are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. /liliParticipates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. /liliRandomly inspects all food beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. /liliChecks the food beverage outlets’ reservation lists, hotel arrival list, Meetings Events guest list, and VIP list to ensure that FB staff are aware of all VIP guests and traces. /liliIs proficient in all food beverage procedures to be a resource when needed. /liliChallenges employees within department to achieve optimum food beverage cost percentage and service per employee. /liliControls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. /liliMonitors food beverage sales regarding discounts. /liliAudits food beverage services and quality on a regular basis and develops and implements strategies to improve results. /liliPlans and co-ordinates in-house activities and package plans with Executive Chef, Sales Marketing Managers and Front Office Manager. /li /ulpbr/ppbDirect and manage Food Beverage Department to achieve the resort and departmental goals /b /pulliUtilises leadership skills and motivation to maximise employee productivity and satisfaction. /liliMonitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. /liliSelects and develops strategies to improve guest service, food production techniques and efficiency. /liliAnalyses financial reports relating to food beverage, and takes corrective action and follow-up. /liliAchieves goals for Mystery Shopper /liliManages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: /li /ulpbr/pp- local requirements /pp - market needs /pp - competition /pp - trends /pp - potential costs and labour costs /pp - availability of food beverage products /pp - merchandising and promotions /ppbr/pulliApproves all wine purchasing, and other food beverage items in accordance with Brand quality standards. /liliWith Executive Chef, maintains an updated recipe file for all food and beverage items to include: /li /ulpbr/pp- Sales history /pp - Sales mix /pp - Actual costs /pp - Potential costs /pp- Menu price /pp - Par stocks /pp - Production time /ppbr/pulliPrepares food and beverage business plan based on input from Executive Chef. /liliAssists in the development of the resort’s annual business plan, by developing strategies to increase sales in food beverage. /li /ul pbLaws, Regulations and Policies /b /pulliMonitors and makes sure the food beverage departments follow all applicable laws. /liliMonitors purchasing practices to ensure maximum quality to lowest possible price. /liliMonitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. /liliStrictly adheres to HACCP guidelines /li /ulpbr/ppbHuman Resource Management /b /pulliScreens, interviews and assists in selecting potential Department Heads and Supervisors for department. /liliDevelops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. /liliChecks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. /liliIdentifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. /liliDevelop departmental training plans. /liliIdentifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. /liliConducts the following Human Resources related tasks: /li /ulpbr/pp- Performance appraisals /pp - Coaching /pp - Counselling /pp - Discipline and grievance /pp - Employee relations /pp - Wage and salary administration /pp - Compensation and benefits /pp - Succession planning /ppbr/ppbEmployee Relations /b /pulliFosters and develops effective employee relations within department and throughout the resort. /liliEstablishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. /liliConducts monthly departmental meetings with all food and beverage staff present. /liliLooks for ways to motivate and challenge employees. /li /ulpbr/ppbHealth Safety /b /pulliEnsures that all potential and real hazards are reported and reduced immediately. /liliFully understands the hotel’s fire, emergency procedures. /liliEnsures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. /liliEnsures that employees work in a safe manner that does not harm or injure self or others. /liliStimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. /liliEnsures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. /liliAnticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. /liliEnsures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. /li /ulpbr/ppbOther /b /pulliAttends meetings and training required by the General Manager. /liliAssists colleagues to perform similar or related jobs when necessary. /liliEnsures guest satisfaction by attending to their requests and enquires courteously and efficiently. /liliAccepts flexible work schedule necessary for uninterrupted service to resort guests. /liliMaintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. /liliContinuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function. /li /ul