Posted On Jun 25, 2024
Job Description
Job Responsibilities
The Assistant Director of Food & Beverage assists the Director of Food & Beverage Director in making strategic decisions as a business leader of a hotel-s food & beverage/culinary operations. The position ensures Food & Beverage Operations meet the brand's standards, targets customer needs, ensures associate satisfaction, focuses on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.
The Assistant Director of Food & Beverage must follow in hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer, resulting in creating an iconic and profitable hotel.
Job Requirements
*Reviews financial reports and statements to determine how restaurants are performing against budget.
*Participates in the revenue meetings along with the Director of Food & Beverage and contribute towards achieving all restaurant revenue targets.
*Analyzes information, plans expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis.
*Assists the Director of Food & Beverage in planning and implementing the incentive programs in consultation with Human Resources and Finance department to drive upselling opportunities in the department.
*Manages and allocates resources to optimize cost in line with targets and conducting periodic reviews.
*Assists the Director of Food & Beverage in reviewing the menu engineering of all the restaurants in coordination with the Executive Chef and developing the menu pricing based on the same.
*Maintains good relationship with the vendors and actively involve them in new product development and quality assurance.
*Sources best products constantly and aim to improve quality by developing purchase specifications for products.
-*Coordinates with the Director of Sales & Marketing and Executive Chef in developing a periodic promotional calendar, keeping in mind competition analysis & global trends.
*Coordinates with the General Manager, Executive Chef & Public Relations manager/Director of Sales to plan events for the customer.
*Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
-*Reviews guest feedback on Trust You (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken
*Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results
*Reviews arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.
*Maintain regular contacts with corporate and individual guests, and build strong relationships with them.
*Address the customer complaint stratification periodically to identify areas of improvement and implement changes in product or processes.
-*Conducts regular managerial and departmental staff meetings to ensure an effective two-way communication process is followed.
*Coordinates with Director of Engineering and Executive Chef to periodically review the equipment condition to check its efficiency and if a replacement is required.
*Walks through all Food & Beverage areas regularly to note and immediately rectify operational flaws if any.
The Assistant Director of Food & Beverage assists the Director of Food & Beverage Director in making strategic decisions as a business leader of a hotel-s food & beverage/culinary operations. The position ensures Food & Beverage Operations meet the brand's standards, targets customer needs, ensures associate satisfaction, focuses on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.
The Assistant Director of Food & Beverage must follow in hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer, resulting in creating an iconic and profitable hotel.
Job Requirements
*Reviews financial reports and statements to determine how restaurants are performing against budget.
*Participates in the revenue meetings along with the Director of Food & Beverage and contribute towards achieving all restaurant revenue targets.
*Analyzes information, plans expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis.
*Assists the Director of Food & Beverage in planning and implementing the incentive programs in consultation with Human Resources and Finance department to drive upselling opportunities in the department.
*Manages and allocates resources to optimize cost in line with targets and conducting periodic reviews.
*Assists the Director of Food & Beverage in reviewing the menu engineering of all the restaurants in coordination with the Executive Chef and developing the menu pricing based on the same.
*Maintains good relationship with the vendors and actively involve them in new product development and quality assurance.
*Sources best products constantly and aim to improve quality by developing purchase specifications for products.
-*Coordinates with the Director of Sales & Marketing and Executive Chef in developing a periodic promotional calendar, keeping in mind competition analysis & global trends.
*Coordinates with the General Manager, Executive Chef & Public Relations manager/Director of Sales to plan events for the customer.
*Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
-*Reviews guest feedback on Trust You (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken
*Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results
*Reviews arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.
*Maintain regular contacts with corporate and individual guests, and build strong relationships with them.
*Address the customer complaint stratification periodically to identify areas of improvement and implement changes in product or processes.
-*Conducts regular managerial and departmental staff meetings to ensure an effective two-way communication process is followed.
*Coordinates with Director of Engineering and Executive Chef to periodically review the equipment condition to check its efficiency and if a replacement is required.
*Walks through all Food & Beverage areas regularly to note and immediately rectify operational flaws if any.
All product names, logos, and brands are property of their respective owners.