Director of Food & Beverage

Position Overview

The Director of Food & Beverage is responsible for providing overall leadership and creative development for Amangiri's culinary and serving operations. They are also responsible for ensuring excellence in service and product in all aspects of Wine, Food & Beverage.

Responsibilities

Financial

• Establish the Departmental Annual Operating Budget in advance for approval by 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.
• Closely work with Executive Chef in alignment of both F&B and Culinary teams.
  
  
  

Personnel

• Ensure all employees report for work punctually always 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 Manager and General Manager/Assistant General 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 provide a courteous and professional service at all times.
• Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice.
• Assist Executive Chef with delivery of communication across both F&B and Culinary Departments.
  
  
  

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 and Culinary departments to ensure quality of service and product at all times.
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies.
• Conduct regular briefings with the F&B and Culinary department staff, ensuring good communications at all times.
• Ensure that overtime within the F&B and Culinary 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 is kept of all breakages and loss and operating equipment.
• Maintain close liaison with restaurant reservations to ensure a good balance of houseguests and external guests.
• Encourage strong communication between the restaurant team and kitchen brigade.
• Liaise with Group Organizers regarding any special requests for catering to private or group functions.
• Liaise 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 Executive Chef for special dietary requests.
• Ensure minimal wastage of food and beverage inventory.
• Assist Executive Chef with Food Cost Controls.
• 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 required.
• Minimum of five years previous F&B management experience required, preferably in a luxury setting.
• Must possess multi-outlet and banqueting experience.
• Proficient with computer programs to include Micros, Microsoft Office, Opera, etc. Must be able to learn specialized reservations and other programs.