Director of Food & Beverage
The Ritz-Carlton
Bangalore, India
5d ago

JOB SUMMARY

Functions as the strategic business leader of the property’s food and beverage / culinary operation, including Restaurants / Bars, Room Service and Banquets / Catering, where applicable.

Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.

The position ensures the food and beverage / culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.

Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
  • 4 years experience in the food and beverage, culinary, event management, or related professional area.

    Skills and Knowledge

  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans.
  • Aligning individual and team actions with strategies and plans to drive business results.

  • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • CORE WORK ACTIVITIES

    Developing and Maintaining Food and Beverage / Culinary Goals

  • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
  • Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
  • Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
  • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
  • Establishes challenging, realistic and obtainable goals to guide operation and performance.
  • Strives to improve service performance.
  • Developing and Maintaining Budgets

  • Develops and manages Food and Beverage budget.
  • Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
  • Focuses on maintaining profit margins without compromising guest or employee satisfaction.
  • Leading Food and Beverage / Culinary Team

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making;
  • demonstrates honesty / integrity; leads by example.

  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
  • Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
  • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
  • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
  • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
  • Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
  • Empowers employees to provide excellent guest service.
  • Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
  • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
  • Managing and Conducting Human Resource Activities

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.
  • g., restaurant supplies, uniforms, etc.).

  • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
  • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
  • Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and / or concerns.
  • Brings issues to the attention of Human Resources as necessary.
  • Ensures employees are treated fairly and equitably.
  • Coaches team by providing specific feedback to improve performance.
  • Additional Responsibilities

  • Informs and / or update the executives, the peers and the subordinates on relevant information in a timely manner.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
  • Order and purchase equipment and supplies.
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