Director of Food & Beverages

Job Description

DUTIES AND RESPONSIBILITIES:

1. Achievement of budgeted food sales, beverage sales, labour costs and profitability.
2. Completion of Customer Follow-up calls on a timely basis.
3. Timely analysis of Food & Beverage Prices in relation to competition.
4. Participation and input towards F&B Marketing activities.
5. Entertainment of potential and existing customers.
6. Preparation of Sales Promotions & Mailings.
7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
8. Telemarketing to previous clients to inquire about possible future bookings.
9. Development and maintenance of all department control procedures.
10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
12. To confirm all details relative to group functions with meeting/banquet planners.
13. Supervision of daily paper flow including Proposals, and Function Contracts.
14. Maintenance of Hotel credit policies.
15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
16. Evaluation forms must accompany all invoices.
17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
18. Completion of monthly forecast.
19. Attendance and participation at weekly F & B meeting and Department Head meeting.
20. To assist in menu planning and pricing.