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ABOUT OUR DEPARTMENT / TEAM

The Food and Beverage Department is responsible of managing and overseeing the operation of the dining outlets at Las Ventanas al Paraíso: Árbol, Oasis, Tequila and Ceviche Bar, Sea Grill, Alebrije, Suite Service, La Botica, and Banquets.

In collaboration with the other departments of the hotel, we coordinate space and resources to satisfy the requests of our guests and external visitors, offering an ultra-luxurious gastronomic experience.

THE IMPACT OF THIS ROLE

To function as the Business Manager and Marketing Specialist for the Food and Beverage Division, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel and are individually profitable.

KEY RESPONSIBILITIES

Administration

·         Ensures that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.

·         Oversees the preparation and update of individual departmental operations manuals.

·         Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

·         Liaises with culinary division.

·         Ensures a smooth operation of the Food & Beverage.

·         Be a model of the company culture, vision, mission and core values at all times.

Guest Satisfaction

·         Ensures that all associates deliver the brand promise and provide exceptional guest service at all times guaranteeing the highest level of standards (LQA, Forbes, brand).

·         Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

·         Maintain and improve the product and service towards excellence in line with LVP DNA: sense of place, value for money, love, intuition, and innovation.

·         Spends time in public areas observing associate-guest interaction and talking with guests, working through department heads to coach associates in guest service skills as necessary.

·         Watch details to make a difference to surprise and delight our guests.

·         Collect guest data and preferences to nurture our database (Recognition, personalized experience, loyalty.)

·         Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner.

·         Training plan to develop associates skills, knowledges and performance.

·         Maintains positive guest and colleague interactions with good working relationships.

Operations

·         Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

·         Monitors all operations, especially during peak business periods, working through the respective Department Head to adjust where necessary.

·         Ensures that all Food and Beverage Essentials are introduced, implemented, and consistently maintained.

·         Provides feedback on the results of the consumer audit and ensures that the relevant changes are implemented.

·         Works closely with other executive committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

·         Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in the spirit of “We work through Teams”.

·         Ensures that all associates are up to date with the availability of seasonal and new products on the market.

·         Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.

·         Reviews and updates (in coordination with Executive Chef) all aspects of events management.

·         Ensures that the Food and Beverage division responds to the results of the consumer audit and ensures that relevant changes are implemented.

·         Maintains and assists in outlets during the absence of respective managers.

Marketing

·         Prepares, utilizes, and updates an annual marketing plan in collaboration with the DOSM and outlet managers.

·         Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.

·         Encourages department heads to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Finance

·         Maximizes associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business and to create an exceptional level of service as well as the expectations of the guests.

·         Ensures that each profit center (e.g. Outlets, Bar, Events) is operated in line with maximizing profit while delivering on the brand promise.

·         Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

·         Coordinates the preparation of the annual business plan for Food and Beverage.

·         Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective department heads as appropriate.

·         Manages costs proactively based on key performance indicators, working through the respective department heads as appropriate.

·         Participates in the negotiation of preferential contracts for Food and Beverage items yielding possible rebates (not volume-based), cash sponsorships or incentives such as training or educational trips.

·         Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.

·         Oversee the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.

·         Responsible for the preparation of the annual business plan for Food and Beverage.

·         Responsible for the monthly reforecast, involves the respective department heads as appropriate.

·         Responsible for control of beverage program including recipes, inventory and progressive menu development.

·         Reviews uniform replacement schedule as well as coordinates upgrade reviews.

·         Maximize revenue (breakfast, lunch, dinner) to achieve/exceed budget.

·         Contain expenses (food and beverage cost of sales, other operating expenses) to deliver expected GOP.

·         Oversee monthly reporting and scorecard.

·         Assist in the preparation of the budget for food and beverage division.

·         Manages costs proactively based on key performance indicators.

Talent and Culture

·         Oversees the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.

·         Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

·         Maximizes the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

·         Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensures that they in turn conduct annual performance development discussions with their associates.

·         Ensures that each department head plans and implements effective training programs for their associates in coordination with the Training Manager and their Departmental Trainers.

·         Growth and development of associates through training, mentorship, coaching.

·         Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

·         Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.

·         Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

·         Feedback the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.

·         Oversees the development of departmental training through ongoing feedback and monthly feedback and meetings.

·         Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.

·         Engagement with customers.

·         Recognition of individual and collective contribution.

·         Scheduling to optimize resources and deliver the highest level of service.

·         Collaborate with other managers and departments to promote the pleasure of working together.

·         Transparent communication with associates (daily briefing, monthly meeting).

·         Embrace Rosewood values and LVP DNA to lead the team by example.

Other Duties

·         Is knowledgeable in statutory legislation in associate and industrial relations.

·         Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

·         Ensures high standards of personal presentation and grooming.

·         Maintains strong, professional relationships with the relevant representatives from competitor hotels, business partners and other organizations.

·         Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

·         Attends training sessions and meetings as and when required.

·         Carries out any other reasonable duties and responsibilities as assigned.

·         Exercises responsible management and behavior at all times and positively represents the hotel management team and Rosewood Hotels & Resorts.

·         Plan, develop and execute F&B activities to generate guest experience, revenue and social media content.

·         Maintain excellent internal communication with associates and other departments about events & promotions in the division.

Hygiene

·         Comply with Distintivo H requirements to guarantee guests´ safety.

·         Best practices (stock management, employee hygiene, internal organization of work, etc.)

·         Ensure all hygiene standards/needs are implemented and consistently maintained.

Group Specific

·         Contribute to ensuring that brand integrity and clarity are always maintained.

·         Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.

·         Model the company’s culture, vision, mission and core values at all times.

·         Complies with the company policies.

·         Works with pre-set budgetary limits.

·         Takes on other tasks in addition to the ones stated, in a reasonable framework.

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

CRITICAL SKILLS & QUALIFICATIONS

·         Hotel Management Degree or Business Degree required.

·         5-10 years managerial experience in hotel Food and Beverage operations including 3-5 years in a Director of Food and Beverage position.

·         Free standing or lifestyle restaurant operation.

·         Track record in leading hotel company with good business and standards.