The Director of Food & Beverage is responsible for all F&B outlets including banqueting, making sure service and cleanliness is up to standards; working together with the outlet managers and supervisors to ensure all staff are trained and knowledgeable, service is high, and budgets are met. In this role he/she is responsible for liaising with suppliers, guests, and consultants.
Main tasks
Oversee all aspects of the daily operation of the hotel’s F&B outlets, banquets, room service, kitchen, and any other Food & Beverage operations.
To determine the right balance in quality/quantity in staff.
Determine training, courses need for the team members.
Evaluate/stimulate direct staff and doing performance reviews with them according to hotels’ standards, setting goals together.
Taking care of accurate administration in the department as well as delivering information and reports according to standards to management.
Being able to explain results and advise on improvements for the department.
Mapping challenges and problems in department and think of solutions.
Coming with ideas and activities for promotion (working together with suppliers in doing so).
Evaluating work processes and procedures, analyzing where gaps are and come with improvements.
Making sure that progress and execution quality of tasks is met.
Looking at all operational issues within the teams and discussing challenges, deciding on solutions, taking correct measures etc.
Supervising and executing internal procedures and taking rules and legislations in mind when doing so.
Making sure health and safety requirements are met.
Being responsible for annual actions plans, budgets, marketing etc.
Presenting those plans and reports to get these approved.
Work closely with the sales team to increase total hotel revenue.
Work very closely with purchasing department to save cost and manage space required for storage.
Respond to guest complaints in a timely manner. Ensure overall guest satisfaction.
Assist in menu planning and preparation.
Be visible on the floor and assist staff as needed during each meal period.
Comply with weekly and monthly forecasting procedures.
Ensure the training of department heads and employees on SOP’s, report preparation and technical job tasks.
Be involved in and/or conduct departmental and hotel training.
Follow standards for hiring approvals.
This role requires performing regularly as a Manager on Duty according to schedule.
Job Requirement
Minimum Selection Criteria:
BA Degree in Hotel Management from accredited institution or related field of study.
A minimum of 5 years’ experience as F&B Manager in a 4/5 star hotel with proven track record
Strong communication skills (both spoken & written - English/Amharic Languages)
Computer literate and expert in PMS & MS Office applications
Ability to produce results on time and accurately.
Strong leadership skills and outgoing personality.
