Director of Food and Beverage - Cape Town at Fairmont Hotels & Resorts

KEY ROLES AND RESPONSIBILITIES

Finance and Business Management:

• Achieve Budgeted Targets:Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
• Function Billing Oversight:Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
• Payroll Supervision:Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.

Marketing and Sales:

• Competitive Analysis:Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.
• Marketing Participation:Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
• Sales Promotions & Mailings:Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
• Sales Department Collaboration:Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.

Guest Experience and Relations:

• Guest Follow-up:Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
• Guest Entertainment:Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
• Guest Relations:Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

Operations and Administration:

• Collaboration with Other Departments:Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.
• Emergency Availability:Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.
• Ad Hoc Duties: Fulfil other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.
• Manager on Duty Shifts:Participate in Manager on Duty (MOD) shifts as necessary, overseeing hotel operations and addressing any issues that may arise.
• Maintenance Support:Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
• Facility Reporting:Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.

Training and Development:

• Menu Planning Assistance:Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.
• Department Manual Maintenance:Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.
• Team Building:Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.
• Training and Development:Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.
• Performance Management:Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.

Qualifications

• Previous Food & Beverage experience in a senior leadership role required
• Computer literate in Microsoft Windows applications required
• University/College degree in a related discipline required
• Minimum 8 years of experience in a Luxury Hotel.