F&B Director

Type aanvraag:Werving en Selectie

Sint Maarten

Functie:F&B Director
Referentie nummer:# 3728

Purpose of Position:

Responsible for the management, supervision, and directing all property food and beverage operations, while maintaining a profitable Food and Beverage department. Identifies and implements opportunities to maximize the financial peformance of department, quality/presentation of food, guest satisfaction, and staff development. Identifies opportunities to increase F&B sales and decrease F&B costs by providing quality food, preparation, and creative presentation of cuisine. Controls and achieves budgeted food and kitchen labor costs. REPORT TO: General Manager.


Overall Responsibilities:

  • Maintains standards of food and beverage quality and guest service quality as established by the company.
  • Management of food & beverage and kitchen team
  • Achieves budgeted revenues, controls expenses, and maximizes profitability within all areas of the food and beverage department.
  • Assists with marketing through creativity in specials, promotions, Hors d’oeuvres, in room-amenities, etc.
  • Creates, organizes, and implements in collaboration with the Executive Chef new menu concepts from conception to completion including menu design.
  • Regularly reviews and evaluates the degree of customer acceptance and makes recommendations for new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers.
  • Participates in the preparation of the departmental operating budget and financial plans which support the overall bjectives of the property.
  • Maintains a high level of quality, cleanliness, and service throughout the operation.
  • Develops, implements, and maintains food and beverage marketing programs for the property.
  • Maintains procedures for security of monies, credit and financial transactions and inventory control.
  • Supports and manages the container ordering program from Europe and USA.
  • Works on special projects if needed.
  • Other duties as required and assigned by the General Manager. These may, on occasion, be unrelated to the position described here.

Personnel Management:

  • Manages staff to always ensure high quality customer service to guests and smooth operations throughout the resort.
  • Ensures all employees comply with health laws. Ensures that spoilage, waste of food product are limited and controls portions (when needed).
  • Hires, trains, and leads F&B staff to ensure superior guest and associate satisfaction.
  • Monitors the job performance of staff and works closely with HR to address performance issues and maintain personnel records. Implements programs designed to reduce employee turnover.
  • Conducts new hire orientation for all new employees. Develops staffing schedules.
  • Communicates frequently and effectively with staff to keep them advised of any changes.
  • Conduct monthly employee meeting

Kennis en vaardigheden

Key Qualifications & Competencies:

  • Hospitality/ Restaurant Management or related degree with 8-10 years of industry experience.
  • Minimum of 5 years Food & Beverage management experience in a similar environment.
  • Strong leadership skills in creation and implementation of F&B policies and procedures.
  • Banqueting experience would be an advantage.
  • Ability to manage in a diverse environment with focus on client and customer services is essential.
  • Experience in budgeting, labour cost, and affinity with menu pricing preferred.
  • Strong knowledge and experience in management of food & beverage staff, building teams, coaching, and mentoring of staff.

Critical competencies:

  • Business Excellence: Building Customer Focus, Driving Change, Delivering Excellence in Execution.
  • Leadership Excellence: Fostering Teamwork, Leading and Developing Self and Others, Building Relationship.

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