Director of Food & Beverage (*Expat)

MISSION: Responsible for the implementation of the decentralised F&B strategy and the definition of attributes and products for the hotel. Responsible for the short-term and medium-term profitability of F&B in the hotel. Defines the F&B Marketing and PR strategy for the hotel in alignment with the brand.
STRATEGY
 Implements and monitors F&B standards, creating action plans for the hotel when necessary
 Defines the culinary direction for all services and outlets
 Defines products, ingredients and qualities aligned with the brand
 Cooperates with Procurement in the selection of F&B suppliers
 Responsible for local F&B alliances (partners, suppliers, etc.)
 Defines the concepts for new outlets, carrying out market research and defining operational needs
 Develops specific products with suppliers
 Defines OS&E requirements
 May identify and propose improvements that optimise efficiency in the workplace
BUDGET
 Prepares the annual hotel F&B budget with the GM, BP and Executive Chef
 Leads monthly monitoring with their team of:
- Revenue and cost analysis and compliance with budget
- Updated information on events
- Updated information on maintenance in restaurants or bars
- Achievements, problems and challenges
- Guest reviews and feedback
- Analysis of issues related to hygiene and sanitation
 Monitors the relevant departmental KPIs, including Reviewpro and Mystery Guest
INVESTMENTS
 Analyses hotel needs and requests F&B investments for the Annual Investment Plan
 Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year
PRE-OPENINGS
 Ensures compliance with processes in Clarity for which they are responsible
MARKETING
 Designs programmes, activities, events (theme days, product days, cooking workshops, campaigns for special days) by brand together with Marketing / Social Media and plans similar activities 6 months / 1 year in advance
 Is aware of the key players in the destination and carries out PR activities through the contact network
 Responsible for selecting and contracting Activities (Entertainment) for the outlets for which they are responsible
HUMAN RESOURCES
 Responsible for the optimisation of staffing levels, ensuring the hotel has an appropriate number of employees based on occupancy and expected covers to be served
 Plans the work roster, breaks and vacations
 Controls compliance with the work roster, breaks, vacations and staff absences
 Responsible for training managers in the F&B team
 Responsible for identifying the most suitable training programmes for hotel staff based on the budget or the requirements defined by the F&B (Hotel Services) team
 Responsible for the selection of restaurant and bar staff together with the Human Resources department
SECURITY
 Responsible for the implementation of the HACCP (Hazard Analysis and Critical Control Points) and SSWM (Stay Safe With Melia) protocols and for monitoring customer satisfaction
SUSTAINABILITY
Promote responsible and sustainable dining options
 Ensure the implementation of sustainable and healthy consumption based on local products and promoting the local cuisine in our destinations
 Ensure the reduction of our environmental impact by minimising food waste