Assistant Director of Food Beverage

Job Responsibilities:

1. Ensures the highest level of service is delivered to Sofitel guests while adhering to service standards to achieve service excellence.
2. Responsible for employee satisfaction within the department cost control procedures and revenue management.
3. Ensures monthly forecasted food and beverage revenue targets are achieved.
4. Participates in and assists with the formulation of the Annual Operating Budget determining outlet projected revenues and expenses operating equipment and FF&E requirements in line with the Annual Business Plan.
5. Manages team responsibilities as well as their performance and growth.
6. Assists with the day-to-day operation of the outlets and banquets when necessary.
7. Plans the weekly roster and work schedules for the outlets.
8. Liaises with the Kitchen and Beverage departments on daily operations and quality.
9. Manages guest complaints requests and inquiries.
10. Supports the Director of Food and Beverage with market trend analysis sales plans promotional activities and provides recommendations for advertising campaigns. Assists in creating advertising briefs and meetings.
11. Plans and organizes festive food promotions within the outlets and prepares P&L statements for promotional nights and events.
12. Ensures the outlets are clean and organized both front-of-house and heart-of-house.
13. Implements guidelines policies and procedures for operating departments according to Sofitel Guidelines & Standards.
14. Must apply the Sofitel Food & Beverage rituals.
15. Develops departmental trainers and assigns training responsibilities.
16. Conducts appraisals and identifies and develops young talent within the organization for potential growth in the service or within the group.

Skills:

• Strong understanding / experience of Hotel Operations in a multicultural environment.
• High level of drive for results; adaptable and flexible with the ability to build relationships.
• Strong planning and organizing skills with great attention to details.
• Excellent guest relations problem solving and time management skills.
• Excellent written and verbal communication in English.
• Working knowledge of Micros.

Experience:

• At least five years experience in related field preferred. Hotel restaurant management experience preferred.
• Experience with supervision of employees required.
• Hospitality experience preferred.