Located in South Ari Atoll, less than 20 minutes from Velana International Airport by domestic flight. With spectacular azure lagoons and dense jungle at its core, Villa Park is a magical isle open for exploring. Each day invites a sense of escape with exceptional diving, playtime pursuits and secret dining experiences.

1. To ensure that the monthly forecasted Beverage revenue figures are achieved.
2. To strictly adhere to the established operating expenses and ensure that all costs are controlled.
3. To participate in 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.
4. To obtain and account for the correct settlement of all sales and be overall responsible for cashier / bar floats and their maintenance.
5. To handle voiding, correcting, checks in accordance with the prescribed procedures and account for all checks used during each shift.
6. To identify and correct any errors.
7. To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Sun Island’s Standards of Performance.
8. To assign responsibilities to subordinates, implementing multi-Tasking principle and to check their performance periodically.
9. To establish a pool of qualified part time employees in conjunction with the Human Resources Department.
10. To provide feedback and assist F&B Director on daily operational issues as well as on the improvement of service.
11. Be available at all times and be present on the floor especially during happy hour and other special programs.
12. To promote the Hotel and its facilities to all prospective guests or customers to maximize sales and revenue
13. To implement a flexible scheduling based on business patterns.
14. To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
15. To conduct monthly inventory checks on all operating equipment and supplies.
16. To control the requisitioning, storage and careful use of all operating equipment and supplies.
17. To conduct daily pre-shift briefings to employees on preparation, service and menu.
18. To liaise with the Kitchen and Beverage Department on daily operations and quality control.
19. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
20. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
21. To establish a rapport with guests maintaining good customer relationship.
22. To ensure that the outlet cashiering procedures are strictly adhered to and that the Point-of-Sale system is updated and operated correctly.
23. Develop and maintain professional relationships with internal and external customers
24. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
25. To report for duty punctually wearing the correct uniform and name tag at all times.
26. To maintain a high standard of personal appearance and hygiene at all times.
27. To maintain a good rapport and working relationship with staff in the outlet and all other departments.
28. To attend and contribute to all staff meetings Departmental and Hotel training as scheduled and other related activities.
29. To fully support the Departmental Trainers function in the Department assigned.
30. To undertake any reasonable tasks and secondary duties as assigned by the Director of Food & Beverage.
31. To respond to any changes in the restaurant function as dictated by the hotel.
32. To project at all times a positive and motivated attitude and exercise self-control.
33. To have a complete understanding of the Operations Manual and Policies & Procedures.
34. To provide a courteous and professional service at all times.
35. To conduct monthly staff meetings.
36. To attend all meetings as required by Executive Management.
37. To prepare and participate in the Monthly Objective Review.

• Minimum 5 years as an F&B Director in a leading luxury resort or hotel property.

• Ability to lead and inspire a diverse team of F&B professionals, enhance guest experiences, and ensure high levels of guest satisfaction.

• Additional certification or experience in wine and spirits is an advantage.

• Dedicated to providing personalized service to guests.

• Excellent communication, leadership, and financial skills.

• Monitor revenue generation within the department and come up with appropriate F&B solution.

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