Director of Restaurants
- Full-time
- Job-Category: Food & Beverage
- Job Type: Permanent
- Job Schedule: Full-Time
Job Description
- To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.
- To ensure that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
- To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To monitor all costs and recommend measures to control them.
- To ensure that the Department Operational Budget is strictly adhered to.
- To ensure that all the outlets and banquet are managed efficiently according to the established concept statements.
- To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
- To represent the Food and Beverage Department on the hotel's Executive Committee.
- To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
- To monitor service and food and beverage standards in all outlets and banquets.
- To work with the Outlet Managers, Banquet Manager and Director of Culinary to take corrective action where necessary.
- To handle all guest complaints, requests and enquiries on food, beverage and service.
- To establish a rapport with guests maintaining good customer relationship.
- To ensure that all Departmental Operations Manuals are prepared and updated.
- To co‑ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
- To ensure that all Food and Beverage forms and reports are forwarded accordingly.
- To conduct monthly Food and Beverage Meetings.
- To conduct daily operations briefing with the Outlet Managers, Assistant Managers or Supervisors.
- To identify market needs for both, hotel guests and the local market.
- To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
- To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
- To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel.
- Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance & hygiene guidelines.
- Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
- Must apply the Sofitel Food & Beverage rituals.
- To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
- To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Training Manager and Departmental Trainers.
- To develop departmental trainers and assign training responsibilities.
- To assign responsibilities to subordinates and to check their performance periodically.
- To conduct Heartist yearly performance appraisal.
- To identify and develop young talents within the organization for future potential growth into the group.
- To carry out quarterly, bi‑yearly, yearly inventory of operating equipment.
- To carry out any other reasonable duties as assigned by the Director of Operations.