Director of Food & Beverage
GENERAL RESPONSIBILITIES
1. Responsible for the effective operations of all Food & Beverage outlets on the Resort.
2. To work in conjunction with the Executive Head Chef, Restaurant Managers A/Restaurant Managers, Bar Managers and Purchasing Department.
3. Monitor standards and quality of service in all food & beverage outlets.
4. Co-ordinate effective purchasing, stock and cost controls and monitor same.
5. Liaise with HR in recruiting of new employees, training and development of staff and ensure staff remain motivated.
6. Reviewing of procedures and systems, product development and enhancement.
PROFESSIONAL RESPONSIBILITIES
1. In conjunction with the relevant HODs you are responsible for the effective operations of all the food and beverage outlets on the Resort.
2. To have a high level of product knowledge of the Resort, ensuring you are fully familiar with the range of facilities and services offered, capacities, rates, menu selections, opening times etc.
3. To be actively involved in daily operations in a ‘hands on’ capacity, leading by example. To monitor the levels of standards, service, grooming, guest awareness and product knowledge and product quality in each department – taking corrective action where appropriate.
4. To monitor ‘quality’ in all aspects of food and beverage within the hotel – ensuring we meet the approved standards of both the hotel and that of a 5-star level.
5. To promote a high level of guest awareness within all departments to ensure that the guest receives the highest standards possible.
STAFF DEVELOPMENT/STANDARDS OF PERFORMANCE
1. In conjunction with the HR/HODs actively be involved in the recruitment of new starters, conduct relevant training and performance appraisals of new and existing team members.
2. To motivate, stimulate and lead the team ensuring high levels of interest, staff moral and commitment are achieved.
3. To promote a high level of guest awareness and attention to small details, including SOP’s development.
4. In conjunction with HR to carry out standards audits in accordance with the hotel standards.
5. To ensure that operational training is taking place on a regular basis and that training records are in place.
COST CONTROLS
1. To be aware of the operational budget guidelines for the food and beverage outlets. To oversee stock takes for food and beverage areas and ensure that any discrepancies are clarified.
2. To work in conjunction with the Resort General Manager, Deputy General Manager and Executive Head Chef in order to achieve budgets.
3. To work in conjunction with the Mangers/HODs in ensuring that effective purchasing and cost controls are in place, to maximise all sales opportunities and that all controls are reviewed regularly aligning to budgets.
4. To be aware of and monitor wage costs and effective management of rosters to meet business levels.
5. To monitor wastage and breakages and implement systems to reduce these costs.
PRODUCT DEVELOPMENT
1. To review the product and services that we offer on a continuous basis and be proactive about improving what we offer and be aware of our competitors and benchmark ourselves objectively to ensure we are competitive.
2. To liaise with the Executive Head Chef in relation to menu design and content and be proactive about introducing new ideas, concepts that will enhance the services and facilities that we offer our guests.
3. To liaise with the Resort General Manager /Deputy General Manager on various projects relating to the development of the food and beverage facilities and hotel in general.
4. In conjunction with Sustainability Officer to be aware of your carbon footprint, recycling where possible and reducing wastage, breakages, damage by working efficiently and adhering to the defined training/instruction and procedures.
OCCASIONAL DUTIES
1. To cover all aspects of the Food & Beverage Managers duties in their absence.
2. To attend meetings and document key information and decisions as required.
3. To carry out any other reasonable request made by Management.
For further information or to apply for this role, please contact Karen Dinan, Senior HR Executive karen.dinan@dromoland.ie