Director of Food and Beverage

Company description

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job description

Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

Ensures integration of departmental goals in game plans.

Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

Hires food and beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.

Controls the food and beverage operations according to the principles determined by management.

Monitors the food and beverage operations in line with the procedures determined by hotel management, sets targets and communicates and ensures adoption of these targets. Communicates decisions from general management to subordinate employees, implements and ensures implementation of these decisions in the best manner.

Manages all business and functions of the food and beverage department.

Maximises the department’s profitability through operations.

Manages operations to ensure the highest quality delivery of food and beverage products and service.

Controls and analyses the below points:

• Sales and costs
• Display quality and service standards of food and beverage products
• Ensures proper use, protection and maintenance of departmental utensils

Conducts activities to increase customer satisfaction and enhance service quality.

Mentors and follows up monthly employee turnover.

Consolidates business relationships between employees in the department.

Responsible for preparing training programmes for the food and beverage department and the training of employees in his/her department.

Organises meetings to obtain data and achieve results.

Prepares and offers new menus and beverage lists, taking into account the purchasing power of guests and the region.

Makes plans with department managers in order to deliver successful organisations within the hotel.

Attends departmental meetings and management meetings according to the hotel management calendar.

Updates the below areas related to food and beverages according to the hotel’s policies and procedures:

• Finance
• Standards
• Employees and trainings
• Outlets and recreation/entertainment

Conducts promotional activities to increase sales and holds meetings for banquet organisations.

Ensures protection, maintenance and replacement of materials and utensils.

Prepares and monitors monthly and annual food and beverage departmental budget.

Arranges for minimum and maximum storage of materials and utensils that belong to the food and beverage department.

Contributes to preparing the hotel’s income plans and marketing programmes.

Researches opportunities for professional self-development.

Delivers the income and expenses of the food and beverage department in line with the facility’s budget discipline. Develops plans based on data of previous years.

Determines staffing requirements (such as permanent, seasonal and interns etc.) for the following year, in line with the budget availability and upon the general manager’s approval.

Creates the necessary motivational environment to ensure and increase productivity and success of current staff and develops necessary arguments to ensure food and beverage department employees’ commitment to the facilities.

Ensures order and control of communication, as effective communication will also increase productivity in the food and beverage department.

Reviews the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.

Conducts brainstorming sessions and group work to unleash employees’ talents.

Takes part in the food safety team and attends management review meetings.

Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.

Predicts that all activities and purchased equipment and belongings may create disease for the environment; joins all activities organized to protect biological diversity and shares responsibilities, including individual responsibilities, in order to increase environmental knowledge and carry out necessary trainings. Provides minimum consumption of currently used items and equipment (paper, printed materials, etc.).

Implements necessary warnings and departmental trainings in order to save energy inside the facility. Continues implementing decisions taken for saving energy. Predicts effects of environment and efficiency of energy on purchased equipment.

Implements responsibilities to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment, and leads staff accordingly.

Ensures safe carrying, storing and use of chemicals in accordance with laws, controlling and reducing chemical pollution.

Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities.

Carries out all other duties assigned by managers and hotel management not specified in the job description.

Qualifications

Education/Experience: Four-year bachelor's degree with a minimum of six years of related work experience or two years work experience in the same position and experience with applying the main principles and/or different methods.

Foreign language: Sufficient level of English to communicate effectively with guests and employees.

Courses and training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.

Computer literacy: MS Office applications.

Skills: Good command of systems and legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems, programmes or software in the related field. Responsible for carrying out and coordinating complex activities in different fields.

Additional information

Your team and working environment:

In one to two sentences, introduce the team, property or office environment in a way that reflects the culture.

Our commitment to diversity and inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.