Director of Food & Beverage - Amangiri

Join our team in Amangiri. Blending into untouched red-rock country on over 900 acres of the Colorado Plateau, Amangiri and its satellite, Camp Sarika, reflect dual aspects of this ancient desert landscape. A serene sanctuary, Amangiri’s 34 modernist suites, Aman Spa and mesa-embracing pool echo the tranquillity of the canyons. Camp Sarika, with its 10 tented pavilions, answers the region’s call to adventure. An unrivalled base for exhilarating expeditions and fireside connection, the camp has its own restaurant, lounge and spa suites.

The Director of Food and Beverage is responsible for providing overall leadership and creative development for Amangiri’s culinary and serving operations. Ensured excellence in service and products in all aspects of Wine, Food & Beverage.

DUTIES AND RESPONSIBILITIES:

Financial

• Establish the Departmental Annual Operating Budget in advance for approval by the General Manager and Financial Controller.
• Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled.
  
  

Administration

• Attend meetings and briefings with other Department Heads as determined by the General Manager.
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Develop Food & Beverage policies as needed.
• Collaborate closely with the Executive Chef in alignment of F&B operations as needed.
  
  

Personnel

• Ensure all employees report for work punctually, wearing the correct uniform and nametag.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training, and development.
• Ensure that all employees have a complete understanding of and adhere to the resort’s Employee Handbook.
• Interview and subsequent selection of potential employees in liaison with the Human Resources team, General Manager and Resort Manager.
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement.
• Conduct Departmental Orientation Programs for new employees to ensure they understand the policies and operations of the resort.
• Ensure that all staff always provide a courteous and professional service.
• Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice.
  
  

Operational

• Provides essential leadership to ensure high-quality food operations throughout the restaurant with a view to improving guest satisfaction, brand presence, and effectiveness.
• Constantly review and appraise the procedures with the F&B team to always ensure quality of service and product.
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies.
• Conduct regular briefings with the F&B department staff, always ensuring good communications.
• Ensure that overtime within the F&B department is minimized and authorized when needed.
• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible.
• Ensure monthly stock take is taken for all operating equipment in all stores and outlets.
• Ensure accurate record keeping of all breakages and loss and operating equipment.
• Maintain close liaison with restaurant reservations to ensure a good balance of house guests and external guests.
• Encourage effective communication between the restaurant team and kitchen team.
• Consult with Group Organizers regarding any special requests for catering to private or group functions.
• Consult with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organization and service.
• Liaise and organize meals with the Executive Chef for special dietary requests.
• Ensure minimal wastage of food and beverage inventory.
• Ensure that the cleanliness and tidiness of the restaurant is maintained.
• Review composition of Wine and Beverage list periodically and include new items accordingly.
• Maximize opportunities to increase revenue through up-selling by staff.
• Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required.
• Ensure the operation is consistent with the Amangiri Food Program.
• Any other duties as directed by the General Manager.
  
  

QUALIFICATIONS:

• Bachelor’s degree in hospitality management is preferred.
• Minimum of two years previous experience as an F&B Director required, preferably in a luxury setting.
• Must possess multi-outlet and banqueting experience.
• Proficient with computer programs to include Micros, Microsoft Office, Opera, etc.
• Ability to learn specialized reservations and other programs.