As Director of Food and Beverage you’ll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.
Your day to day
People
Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers
Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
Train colleagues to make sure they deliver with compliance and to the standards we expect
Drive a great working environment for teams to thrive linking up departments to create a sense of one team
Promote teamwork and quality service through daily communication and coordination with other departments
Recommend or initiate any HR related actions where needed
Guest Experience
Make sure all food and beverage equipment is in operational condition and regularly cleaned
Ensure all food and beverage facilities, including banquet/convention spaces, are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints, maintaining a high level of guest satisfaction
Analyze guest insights to identify and meet customer expectations and build guest loyalty
Regularly communicate with guests to ensure expectations are met
Responsible Business
Manage hotel food and beverage marketing programmes and participate in system-wide food and beverage promotions
Monitor competitor activity and industry innovation. Review and approve menu design and concepts with the Executive Chef
Ensure food and drinks are securely stored and stock is replenished to minimize waste
Handle food and beverage inventory procedures, determining minimum and maximum stocks for all food, beverage, materials, and equipment
Perform other ad hoc duties as needed, including serving as manager on duty
Financial
Help prepare the hotel’s annual budget and set departmental goals
Monitor budget and control expenses focusing on food, beverage, and labour costs
Identify additional sales opportunities with the catering team to enhance revenue
Drive promotions that deliver great dining experiences at good value
Ensure credit and financial transactions are handled securely
What We Need From You
Bachelor’s degree or higher in Hotel Management, culinary arts, or related field
4+ years’ related experience, including management experience
Excellent communication and interpersonal skills
Ability to lead a large and diverse team
Certifications or permits as required by local authorities
How do I deliver this?
We genuinely care about people and demonstrate this through True Hospitality. Each IHG hotel emphasizes core service skills: True Attitude, True Confidence, True Listening, and True Responsiveness. Creating great experiences, doing the right thing, and understanding people are central to the role.
If you don’t meet every requirement but believe you’re a great fit, don’t hesitate to apply. Start your journey with us today.
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