Food & Beverage Director

Marketing:

• Keeps updated on market trends;
• Develops specific promotions and menus to enhance the quality and profitability of the F&B Division;
• Establishes a yearly promotion and menu plan with follow-up meetings for each promotion and menu;
• Establishes a festive season calendar;
• Establishes an annual entertainment concept;
• Reviews F&B outlet operations concept as needed;

Operation:

Quality of Food and Beverage

• Regularly reviews guest feedback on quality of food and beverage (through guest comments, performance monitor, etc.);
• Walks through all F&B areas daily and notes and immediately rectifies operational flaws;
• Actively solicits guest feedback on F&B service and facilities;
• Develops an action plan to address weaknesses with the team;
• Ensures that all F&B facilities and services yield maximum profitability for the hotel, as well as maximum value for money for the guest;
• Plans and executes special projects to upgrade facilities and services;

Relations with suppliers

• Meets regularly with key suppliers to ensure maximum service;
• Direct discussion of whatever quality flaws in the product;
• Maximize discounts, sponsorships and takes advantage of special offers;
• Keep updated on new products in the market.

Public Relation

• Develops strategies to maximize information dissemination on service and facilities of F&B outlets.

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