Director Food & Beverage

POSITION SUMMARY: 

The Director of Food & Beverage is responsible for co-coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.

Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

DUTIES AND RESPONSIBILITIES:                

1. Achievement of budgeted food sales, beverage sales, labour costs and profitability.
2. Completion of Customer Follow-up calls on a timely basis.
3. Timely analysis of Food & Beverage Prices in relation to competition.
4. Participation and input towards F&B Marketing activities.
5. Entertainment of potential and existing customers.
6. Preparation of Sales Promotions & Mailings.
7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
8. Telemarketing to previous clients to inquire about possible future bookings.
9. Development and maintenance of all department control procedures.
10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
12. To confirm all details relative to group functions with meeting/banquet planners.
13. Supervision of daily paper flow including Proposals, and Function Contracts.
14. Maintenance of Hotel credit policies.
15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
16. Evaluation forms must accompany all invoices.
17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
18. Completion of monthly forecast.
19. Attendance and participation at weekly F & B meeting and Department Head meeting.
20. To assist in menu planning and pricing.
21. Development and maintenance of department manual.
22. Supervision of weekly payroll input.
23. Be available to Hotel Staff at all times in case of emergency.
24. Must have a complete knowledge of Fire Procedures.
25. All other duties as directed by the General Manager or Assistant General Manager.
26. Participation in Manager on Duty shifts as required.
27. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
28. Assure the maintenance of bar control policies.

Participation towards overall Hotel Maintenance and cleanliness.

1. Achieving service that exceeds expectations.
2. Overall maintenance of the operation at a level in keeping with the standards prescribed.
3. Minimize the number of Workmen's Compensation claims.
4. Report any deficiencies in equipment and facilities.

PREREQUISITES:

Education:
Post Graduate or Degree or three years Diploma in hotel Management or equivalent.

Experience:

Previous experience in similar Job role or minimum 6 years experience as Banquet Supervisor. Proven track records.

Job Location: Sylhet

Applications in any other way except Apply Online will cause disqualification.

Applications are invited from native professionals. International 5 star hotel experience is mandatory. Attractive remuneration packages would be offered to the choosen candidates.

Application Deadline: May 8, 2018