Director Of Food & Beverage

LUJO HOTEL

Scope

·         Directs and controls all restaurant hosts to ensure that all operational matters are handled on time and that guest expectations are met or exceeded.

·         Ensure that the restaurants and bars are prepared for service at the designated times and that all pre service activities by restaurant management have been carried out.

·         Maximizes revenue in the outlet by implementing up-selling procedures and training hosts on up selling.

·         Maintains a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet throughout the day.

·         Instill a revenue-focused philosophy through training and education so that all hosts are fully engaged with driving revenue opportunities..

·         Conducts frequent Front and Heart of house checks ensuring mise-en- place, service procedures, standards of cleanliness and hygiene, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary.

·         Ensure all hosts maintain training by HR and departmental heads and that internal department training follow-ups occur.

·         Conduct ongoing evaluations and appraisals of hosts in coordination with HR.

·         Ensure that all “hosts” are aware of their duties and operating procedures within the resort.

·         Each outlet’s operational budget should be strictly adhered to and all costs will be·

·         Interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback.

·         Forecasting and reporting requirements for the role should be completed accurately, on time and maintained for reference.

·         Control loss, abuse or breakage of all operating equipment and to ensure correct handling and storage of such items.

·         Lujo Hotel guidelines and standards of service and operation should be adopted and followed by all Food & Beverage hosts.

Qualifications

·         BA/BSc in Hospitality management or related field.

·         Minimum 5 years managerial similar position and customer service experience; prefer in a luxury hotel setting.

·         Excellent written and verbal skills both in English and Turkish.

·         Additional languages and international experience are beneficial.

·         Business savvy leader with demonstrated financial acumen, capable of providing strong P&L results oriented financial leader.

·         Great attention to details.

·         Ability to manage, train and motivate a variety of people.

·         Responsive, engaged and interactive with capability of building strong positive team.

·         Able to converse and resolve guest complaints/issues in a calm and professional manner.

·         Demonstrate excellent communication, counseling and decision-making.

·         Visibly proactive with excellent organizational skills, capable of providing focused leadership.

·         Creative and innovative, capable of delivering products and services that will differentiate in the region’s luxury hotel market.

·         Energetic with a positive attitude.

·         Specialist on food terminology, application, operation, costs, menu development and controlling inventory.

·         Knows well the F&B trends

·         Beverage expert

·         Highly service oriented