Rydges Resort Hunter Valley - Assistant Director of Food & Beverage
- Lovedale, NSW
- Permanent
- Full-time
Reports to: Director of Food and BeveragePosition Overview:
As Assistant Director of Food and Beverage you will lead the day to day operations of all hotel Food & Beverage outlets. This is a hands on role ensuring the Food and Beverage Operations is on track to to achieve established EVT quality, guest and employee standards along with departmental revenue and profit goals. This is a critical position requiring proven capability in creating a positive and productive work environment. Your strength will be your ability to build, motivate, and lead an effective team that delivers results and is highly engaged.Our Vision is being leaders in creating experiences and properties that escape the ordinary.
Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.Our Goals
- Growing revenue above market
- Maximise assets
- Business transformation
- Empowerment: We make it happen
- Possibilities: We evolve and innovate
- Community: We make the connection
- Provide a hands-on approach to the coordination and management of the overall Food and Beverage operation, having responsibility and accountability for every aspect of the Hotel’s Food and Beverage outlets.
- Manage the F&B Outlet Managers/Supervisors to ensure they perform their duties and responsibilities to the standard required.
- Ensure service standards are maintained and the policies and procedures of the Hotel are upheld at all times.
- Maintain a high level of visibility, monitor service delivery and assist in the operations as required.
- Regularly report on the status of the outlets and any activities that may influence trade and outlet operations
- To manage the daily operations of the Food and Beverage outlets.
- To ensure the safety of staff and patrons whilst on premises.
- To ensure Responsible Service of Alcohol policies are implemented and maintained
- To maintain hygienic food handling practices and cleanliness of all waiting and bar staff
- To guide and develop the management skills of the outlet Managers/Supervisors and team are appropriately trained
- To maintain a high level of visibility in each of the Food and Beverage outlets, monitoring service delivery and assisting in the operations as required.
- To participate in tasks and projects related to the management of the Food and Beverage departments.
- To lead and inspire a well-structured team of food and beverage professionals to provide consistently outstanding service and guest care.
- To manage, lead and motivate the team to enhance performance and service standards, and to achieve business goals and financial budgets.
- To develop, implement and monitor appropriate service and operational systems to ensure consistently outstanding experiences for guests.
- To provide effective day-to-day communication with guests, clients, colleagues and Food & Beverage outlet staff.
- To conduct briefings and team meetings as required to ensure good communication and smooth operations.
- To work closely with the outlet Managers/Supervisors to ensure optimal service standards at all times.
- To report any injuries and accidents via the Donesafe reporting system.
- This position description is not an exhaustive list of tasks that may be required. All other reasonable requests or duties may be required to be performed from time to time.
- To maintain wage costs to budget guidelines and drive customer spending above agreed targets.
- To monitor the daily revenue analysis reports ensuring all revenues, covers and related statistics are accurate.
- Working with the Director of Food and Beverage to maintain and control wage and beverage costs at budgeted levels through accurate ordering, stock takes, correct price points and effective rostering.
- To be proactive in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining high standards.
- To assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year.
- To stay abreast of current market trends for wine and food to ensure the Restaurants are at the forefront of hospitality.
- To ensure that future events and changes to the business fit the EVT Hotels’ brand and image and are communicated to the hotel and other outlets for seamless execution and guest experience.
- To provide concepts, information and incentives to the sales and marketing teams in order to drive success.
- To work to develop promotional activities and programs for the various Food and Beverage outlets in order to ensure that revenue performance targets are met.
- To take every opportunity to be a salesperson through active selling of special promotions and facilities available within the hotel.
- To provide efficient, friendly and professional service to all guests, leading by example when attending to guest requests.
- To monitor provision of quality customer service in each outlet, ensuring a high level of consistency.
- To review and respond to guest feedback in a timely manner, and develop and implement solutions to specific service problems. Monitor the effectiveness of these solutions on an ongoing basis.
- To work with outlet Managers to ensure new staff are effectively inducted into the departments.
- To support the Executive Chef in maintaining a harmonious environment between kitchen and floor
- To ensure regular performance reviews are carried out with outlet Managers/Supervisors and department line staff.
- To correct and counsel employee with poor performance issues.
- To ensure that adequate staffing levels are maintained in the various outlets.
- To recruit new staff by screening applications and participating in interviews as required.
- To encourage and facilitate the attendance of Food & Beverage staff at training courses.
- To implement strategies to improve motivation and reduce staff turnover.
- To ensure employees adhere to staff handbook guidelines for grooming and presentation.
- To ensure all Point of Sale data is up to date and in line with menus, and all staff are trained in its use.
- To log and inform IT of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
- To respond to all emails in a timely manner.
- To process payroll with the use of Emplive and Preceda.
- To Complete all duties and ensure a concise hand over.
- All expenditure must be approved by the Director of Food & Beverage/General Manager, prior to commitment.