Director Of Food And Beverage

Key Responsibilities

• Implement and maintain the highest standard operating procedures for all food services.
• Recruit, train, mentor, and manage a high-performing team, fostering a culture of excellence, teamwork, and guest satisfaction.
• Sets and clearly communicates the strategic direction for the Food & Beverage department in coordination with Director of Culinary and Director of Operations
• Work closely with Food & Beverage management team to achieve required targets
• Work under pressure and be able to maintain all administrative elements required of the role such as scheduling, gross margins, labour margins, performance management and recruitment.
• Provide the highest and most efficient level of service expected by the guest.
• Ensure each outlet is staffed sufficiently.
• Oversee all restaurant functions, celebrations, meetings and events and your team throughout the service.
• Brief team and ensuring outlets are set to the required standard.
• Set performance goals, conduct regular evaluations, and provide guidance for professional development.
• Resolve staff and customer concerns quickly and efficiently. Be visible and engage with guests proactively
• Develop and manage the F&B budget in line with forecasts.