What are the responsibilities and job description for the Food & Beverage Director position at Villa Park, Maldives?
Job Description
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- To ensure that the monthly forecasted Beverage revenue figures are achieved.
- To strictly adhere to the established operating expenses and ensure that all costs are controlled.
- To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To obtain and account for the correct settlement of all sales and be overall responsible for cashier / bar floats and their maintenance.
- To handle voiding, correcting, checks in accordance with the prescribed procedures and account for all checks used during each shift.
- To identify and correct any errors.
- To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Sun Island’s Standards of Performance.
- To assign responsibilities to subordinates, implementing multi-Tasking principle and to check their performance periodically.
- To establish a pool of qualified part time employees in conjunction with the Human Resources Department.
- To provide feedback and assist F&B Director on daily operational issues as well as on the improvement of service.
- Be available at all times and be present on the floor especially during happy hour and other special programs.
- To promote the Hotel and its facilities to all prospective guests or customers to maximize sales and revenue
- To implement a flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning, storage and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service and menu.
- To liaise with the Kitchen and Beverage Department on daily operations and quality control.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
- To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
- To establish a rapport with guests maintaining good customer relationship.
- To ensure that the outlet cashiering procedures are strictly adhered to and that the Point-of-Sale system is updated and operated correctly.
- Develop and maintain professional relationships with internal and external customers
- To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
- To report for duty punctually wearing the correct uniform and name tag at all times.
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a good rapport and working relationship with staff in the outlet and all other departments.
- To attend and contribute to all staff meetings Departmental and Hotel training as scheduled and other related activities.
- To fully support the Departmental Trainers function in the Department assigned.
- To undertake any reasonable tasks and secondary duties as assigned by the Director of Food & Beverage.
- To respond to any changes in the restaurant function as dictated by the hotel.
- To project at all times a positive and motivated attitude and exercise self-control.
- To have a complete understanding of the Operations Manual and Policies & Procedures.
- To provide a courteous and professional service at all times.
- To conduct monthly staff meetings.
- To attend all meetings as required by Executive Management.
- To prepare and participate in the Monthly Objective Review.
- Minimum 5 years as an F&B Director in a leading luxury resort or hotel property.
- Ability to lead and inspire a diverse team of F&B professionals, enhance guest experiences, and ensure high levels of guest satisfaction.
- Additional certification or experience in wine and spirits is an advantage.
- Dedicated to providing personalized service to guests.
- Excellent communication, leadership, and financial skills.
- Monitor revenue generation within the department and come up with appropriate F&B solution.
Serve with Humility | Radiate Optimism | Rely on Our Family
