The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients. Roles and Responsibilities: - Achievement of budgeted food sales, beverage sales, labour costs and profitability. - Completion of Customer Follow-up calls on a timely basis. - Timely analysis of Food & Beverage Prices in relation to competition. - Participation and input towards F&B Marketing activities. - Entertainment of potential and existing customers. - Preparation of Sales Promotions & Mailings. - Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. - Telemarketing to previous clients to inquire about possible future bookings. - Development and maintenance of all department control procedures. - Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. - To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. - To confirm all details relative to group functions with meeting/banquet planners. - Supervision of daily paper flow including Proposals, and Function Contracts. - Maintenance of Hotel credit policies. - Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours) - Evaluation forms must accompany all invoices. - Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions. - Completion of monthly forecast. - Attendance and participation at weekly F & B meeting and Department Head meeting. - To assist in menu planning and pricing. - Development and maintenance of department manual. - Supervision of weekly payroll input. - Be available to Hotel Staff at all times in case of emergency. - Must have a complete knowledge of Fire Procedures. - All other duties as directed by the General Manager or Assistant General Manager. - Participation in Manager on Duty shifts as required. - Bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. - Assure the maintenance of bar control policies. - Assure completion of requisitions where deemed necessary. - Assure the completion of weekly schedule and shift duties while Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent - Completion of monthly inventory. - Assure timely completion of function bills. - Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. - Purchasing of purchase requirements of small wares, linens requirements etc. - Directly responsible for larger groups.overseeing medium and smaller groups: - Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. - Ensuring that services meet customer specifications. - Quality of meeting room set-up. - Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. - Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. - Establish a rapport with groups to ensure guest satisfaction and repeat business. - Minimize number of customer complaints. - Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. - Staff professional attitude and proper meeting Company appearance and uniform standards. - Teamwork-Relations with co-workers and management. - Quality of Food & Beverage services and department phone handling. - Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty. - Responsible for staff training and development. - Ensure all staff have 'Smart Serve' certification. - Personnel selection. - Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor. - Proper termination procedures must be followed. - Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion. - High employee retention. - Personal development and growth. - Discipline of personnel when required. - Responsible for overseeing all scheduling within the department. - Participation towards overall Hotel Maintenance and cleanliness. - Achieving service that exceeds expectations. - Overall maintenance of the operation at a level in keeping with the standards prescribed. - Minimize the number of Workmen's Compensation claims. - Report any deficiencies in equipment and facilities.

Director - Food & Beverages - Hotel 

Director - Food & Beverages - Hotel  ,Job Description for Director - Food & Beverages - Hotel  in Jaden Executive Search in  Goa for (15-18) years of experience. Apply Now!

Job Description for Director - Food & Beverages - Hotel  in Jaden Executive Search in  Goa for (15-18) years of experience. Apply Now!