FOOD & BEVERAGE DIRECTOR

Descripción del empleo

SCOPE: HOTEL-LUXURY MODEL REPORTS TO: GENERAL MANAGER   DEPARTMENT: FOOD & BEVERAGE MISSION: Responsible for the implementation of the decentralised F&B strategy.  Provides feedback to F&B Partner regarding hotel needs/opportunities. STRATEGY      Implements the F&B strategy through standards based on product, qualities and culinary direction.     Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.     May identify and propose improvements that optimise efficiency in the workplace to F&B OC.     Execute based on indications from your F&B OC.     Propose the culinary direction, OS&E and FF&E. Once it has been approved, it is responsible for the execution.     Following instructions from F&B Hotel Services, implement Operating Manuals by Brand, F&B standards, based on the ideals of Brands, making adaptations to your hotel if necessary.     Responsible for the operation of the hotel's bars and restaurants.     Coordinate and directly supervise the execution of the tasks for the implementation of the standard beverage and service offer in your hotel.     Fill out the analysis template of the 3 year plan of your hotel and agree it with F&B OC.     Supervise the daily management and interlocution relationship with F&B operators and external partners: contract compliance, investments, marketing plans, performance review.     Communicate to F&B Partner in any situation.     Establish prices according to margins marked by hotel services.     Responsible for the short and medium term profitability of F&B in the hotel. Track budget compliance. Propose and implement action plans in case of deviations.     Define F&B's marketing and PR strategy for your hotel in line with the brand. Their operational and functional responsibility also extends to The Level, The Reserve, or Red Level areas (if the hotel offers these services), ensuring that the standards, processes, and brand attributes defined by the company are applied in these areas, with maximum attention to detail and the level of excellence that such spaces require. BUDGET / KPIs     Participate in the preparation of their department's budget according to the set guidelines.     Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the Business Partner. Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them together with the Business Partner.      Periodically, analyse the P&L of their department, review all departmental revenues and expenses, seek to maximise results and identify opportunities for improvement with the support of the Business Partner.     They are aware of the hotel’s economic results, as well as the impact of their department on them. Convey detailed information to their team.     To ensure the fulfilment of their department’s economic goals while being aware of the hotel’s economic goals, as well as their fulfilment. Convey information to their team, clearly. INVESTMENTS     Analyses hotel needs and request the F&B investments from the F&B Partner.     Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year.     Control and monitor the Operational PAI of your hotel, respecting the times set by the company. SUPPLIERS     Provide feedback to F&B Partner on your hotel's needs for F&B suppliers.     Responsible for the proposal of F&B suppliers.     Responsible to follow up on incidents with suppliers. MARKETING     Participate in marketing campaigns actively: can make proposals and / or execute ensuring alignment with Hotel Services and marketing.     Participate in tactical marketing campaigns actively: can make proposals and / or execute ensuring alignment with Hotel Services and marketing. HUMAN RESOURCES     Actively participate in the recruitment of their team and its dissemination on social media.     Identify high potential staff and actively participate in the development of their team and trainees (if applicable).     Annually review the training plan     Carry out the available training that applies to the improvement of their job.     Planning work shifts, absence control, as well as promoting the use of the holiday period by team members. FOOD SAFETY     Responsible for the implementation of Food Safety Regulations.     Participate in the results of HACCP (Hazard Analysis and Critical Control Points) audits and in case of incidents, supervise the development and implementation of action plans to solve them. SUSTAINABILITY     Promote the local gastronomy of the destination and incorporate local products.     Promote consumption patterns and healthy eating patterns for employees.     Implement initiatives to promote the reduction of food waste.     Ensure the separation of waste generated in their area of responsibility. CUSTOMER EXPERIENCE     To ensure the customer experience, personalising their stay, anticipating their needs and exceeding their expectations.      Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.     Be knowledgeable and share with their team the Voice of the Customer goals and ensure their fulfilment, creating and defining improvement plans if necessary. REQUIREMENTS EDUCATION AND TRAINING:    University degree, preferably Tourism or Hospitality, or similar. LANGUAGES:    Fluent in Chinese and advanced English. A third language will be highly valuable. SPECIFIC KNOWLEDGE:     •    Development of management tools and processes, as well as improvement of KPIs. •    Ability to produce the budget definition. •    Knowledge of investment plans in F&B as well as pre-openings. •    Orientation to new F&B trends. •    Knowledge of REVO, and POS management. •    Advanced command of the Office 365 package •    Knowledge of hotel operations. •    Excellent communication skills. •    Problem-solving skills. •    Ability to lead a team. EXPERIENCE:    At least 3-5 years in management positions and F&B strategy development

Requisitos