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OUR PURPOSE AND CULTURE

At Rosewood Hotel Group, we are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every destination while setting new benchmarks for positive impact.

As a pioneering collective with a shared purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood, we answer The Calling. Together, we Make the Place.

Rosewood Blue Palace will open in Crete, Greece in April 2027 and we are now seeking talented individuals to help bring the re-imagining of this stunning property to life. 

The Assistant Director of Food & Beverage will be based on-site at the hotel in Elounda, Crete and it is anticipated that the candidate will start in October 2026.  

THE ROLE

The Assistant Director of Food & Beverage functions as a business manager for the function, ensuring that all outlet, event and room related F&B services operate successfully in accordance with the standards of the hotel and are individually profitable

Along with the Director, they set and develop strategies to bring the F&B concepts to life, communicating the vision of the offerings to our associates and on to our guests.

They will be passionate about building a team for this brand new destination for Rosewood that highlights the very best of Cretan food & beverage. 

HOW YOU'LL MAKE THE PLACE

Strategic Financial Leadership

·       Demonstrate sound business acumen by keeping up to date with market trends and industry dynamics. Identify business opportunities for the organization. Demonstrate financial awareness by thinking in terms of profits, loss and added value. Deliver tangible business results.

·       Assist in preparing the Annual Business Plan for Food and Beverage.

·       Ensure monthly reforecast is accurate, involving respective Department Heads as appropriate.

·       Manage costs proactively based on key performance indicators, working with respective Department Heads.

·       Ensure adherence to all hotel, company, and local rules, policies, and regulations relating to financial record keeping, money handling, and licensing.

·       Ensure accurate inventory management and ongoing maintenance of hotel operating equipment and other assets, particularly high-use assets such as chinaware, glassware, and flatware.

·       Participate actively in weekly yield and revenue management meetings, overseeing appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets.

·       Control the beverage programme, including recipes, inventory, and progressive menu development.

·       Maximize associate productivity through multi-skilling, multi-tasking, and flexible scheduling to meet financial goals and guest expectations. 

·       Ensure each profit centre (e.g. Outlet, Bar, Events) operates to maximise profit while delivering on the brand promise.

·       Ensure each cost centre (e.g. Back of House) operates with the lowest possible cost structure while delivering on the brand promise.

·       Review uniform replacement schedules and coordinate upgrade reviews with the Director of Food and Beverage.

Operational Excellence

·     Take initiative and ownership of making decisions and actions timely and independently. Take calculated risks and makes considered decisions based on information and intelligence across the organization.

·       Ensure smooth operation of the Food and Beverage Division at all times.

·       Ensure Food and Beverage activities align with the Corporate Strategy and implement Hotel actions where appropriate.

·       Oversee the preparation, review, and updating of individual Departmental Operations Manuals.

·       Conduct regular divisional communications meetings and ensure departmental briefings and meetings are effective and necessary.

·       Liaise with the Culinary Division to ensure constant collaboration between the divisions.

·       Ensure all associates deliver the brand promise and provide exceptional guest service at all times.

·       Observe associate-guest interactions and interact with guests; work through Department Heads to coach associates in guest service skills as necessary.

·       Ensure all guest and internal customer complaints are resolved quickly and efficiently.

·       Assist in preparing, utilising, and updating the Annual Marketing Plan, broken down by department as necessary.

·       Evaluate local, national, and international market trends, vendors, and other hotel/restaurant operations to ensure the hotel’s operations remain competitive and cutting-edge.

·       Encourage Department Heads to seek Marketing and Public Relations opportunities to increase awareness and business.

·       Maintain knowledge of competitor set performance and citywide, national & international trends to evaluate our own offering

·       Ensure implementation of all company minimum brand standards and optional brand standards where appropriate.

·       Monitor all operations working through the respective Department Head to make necessary adjustments.

·       Ensure introduction, implementation, and consistent maintenance of Food and Beverage Fundamentals.

·       Ensure the Food and Beverage Division responds to Consumer Audit results and implement relevant changes.

·       Work closely with the Executive Committee members in a supportive and flexible manner, focusing on the hotel's overall success and guest satisfaction.

·       Ensure Food and Beverage associates work in a supportive and flexible manner with other departments, embracing a “One Team” spirit.

·       Ensure all associates are aware of seasonal and new products on the market.

·       Taste and monitor food and beverage products served throughout the operation, providing feedback where appropriate.

·       Maintain and assist in outlets during the absence of respective managers.

Leadership & Team Development

·       Through people leadership, provide others with a clear direction and sets appropriate standards of behavior. Motivate and empower others by delegating work appropriately. Provide associates with development opportunities and support. Builds capable and diverse teams.

·       Foster the development of a positive work environment for the department’s associates. Mentor all levels through formal and informal meetings, discussions and performance feedback. 

·       Establish and maintain effective internal communications and meeting structures to ensure optimum teamwork and productivity.

·       Proactively drive high levels of associate engagement by ensuring regular conversations and communication through department meetings, one to ones, performance appraisals and all associate meetings.

·       Foster a culture of recognition by promoting hotel recognition programmes and divisional incentives.

·       Maintain discipline within the department and conduct disciplinary and grievance interviews with all relevant associates and as and when required with the Talent & Culture Department.

·       Operate an efficient and well-organized department, ensuring all associates are well trained and highly motivated.

·       Take an active role in ensuring compliance with training requirements in conjunction with Talent & Culture.

·       Actively participate in recruitment and succession planning, ensuring the right people are in the right roles, to meet both current and future needs. 

·       Model the company culture, vision, mission and core values at all times, actively driving the vision and values across the hotel.

COULD THIS BE YOU?

·       Well-developed leadership competencies:

o   Initiative- ability to decide and initiate action.

o   Strategic thinking- ability to formulate strategies and methodically solve problems. 

o   Business acumen- entrepreneurial mindset and commercial thinker.

o   People leadership- leads by example, promoting a clear sense of purpose to associates.

·       Well-developed communication and presentation skills (written / verbal). 

·       Effective relationship management skills (internal / external) 

·       Strong guest centricity skills. 

·       Bachelor’s degree or equivalent in Hotel Management, Business degree or equivalent experience.

·       Experience at a senior management level within Food & Beverage. 

OUR COMMITMENT TO YOU

At Rosewood Hotel Group, your voice is heard and valued. We're a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We're not only committed to building and nurturing genuine, long-lasting relationships but to transforming them and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.