Assistant Director of F&B

Job description

Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.

Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options.

We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.

Position: Food & Beverage Manager
Department: Food & Beverage
Reports to: Director of F&B
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PURPOSE OF POSITION & REPORTING LINE

Directly reports to Director of F&B and working closely with the Executive Chef. This position’s primary responsibility is to provide leadership and management for the Food & Beverage Department and be accountable for operations assets, its personnel’s actions, personal property, the use and end result. This position is also responsible for establishing business plans which results in the long term continued growth, profitability of the division and guest loyalty.

KEY ROLES & RESPONSIBILITIES
• Maintain and promote ACCOR Hotels & Resorts Brand Promise and operational excellence.
• Support all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.
• Demonstrates and communicates key drivers of guest satisfaction for the brand’s target customer.
• Analyzes contemporary service issues and identifies trends.
• Reviews guest feedback with leadership team and ensures appropriate corrective action is taken.
• Responds to and handles guest problems and complaints.
• Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
• Creates an atmosphere in all hotel areas that exceeds guest expectations
• Coordinate between the outlets the training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
• Analyze daily reports to check irregularities as well recommend solutions.
• Conduct random checks to ensure that all standards are being consistently followed in the F&B Department.
• Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
• Participate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
• The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas.
• Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
• Ensure the implementation of Hygiene policies and procedures are consistently followed throughout the F&B Deparment.
• Maintains harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Ensure that all F&B outlets update Guest Preference database on a regular basis.
• The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.
• The ability to respond properly in any hotel emergency or safety situation.

PERSONAL ATTRIBUTES

• Luxury resort experience with good understanding of the modern traveler
• Detailed international F&B knowledge, including wine and spirits
• Strong Financial acumen and profound knowledge in budgeting, forecasting, expenses and payroll control.
• Excellent leadership & supervisory skills with a “hands-on” approach possessing a high degree of professionalism
• Positive attitude and high energy level, ability to think and plan strategically as well initiative.
• Flexible & adaptable to working locations, team player and team builder
• Strong interpersonal skills & must possess high ethical believes – integrity.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities, meet deadlines with quality results and recommend appropriate solutions to restaurant problems.
• Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Oral and written fluency in English
• Fluency in a second language (e.g. German, French, Russian, Mandarin and etc) preferred

QUALIFICATIONS
• Bachelor’s Degree from reputable hotel schools preferred

EXPERIENCE
• 3 years’ experience as Restaurant manager in 5 star luxury hotels and resorts.