Director of Food and Beverage

Hotel in Seychelles
10 Feb 2017
02 Mar 2017
Job Level


- Achievement of budgeted food sales, beverage sales, labor costs and profitability.

- Timely analysis of Food & Beverage Prices in relation to competition.

- Participation and input towards F&B Marketing activities.

- Entertainment of potential and existing customers.

- Preparation of Sales Promotions & Mailings.

- Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

- Telemarketing to previous clients to inquire about possible future bookings.

- Development and maintenance of all department control procedures.

- Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

- To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

- To confirm all details relative to group functions with meeting/banquet planners.

- Supervision of daily paper flow including Proposals, and Function Contracts.

- Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness.

- Evaluation forms must accompany all invoices.

- Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

- Completion of monthly forecast.

- Attendance and participation at weekly F & B meeting and Department Head meeting.

- To assist in menu planning and pricing.

- Development and maintenance of department manual.

- Supervision of weekly payroll input.

- Be available to Hotel Staff at all times in case of emergency.

- Must have a complete knowledge of Fire Procedures.

- All other duties as directed by the General Manager

- Participation in Manager on Duty shifts as required.

- Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

- Assure the maintenance of bar control policies

- Assure completion of requisitions where deemed necessary.

- Assure the completion of weekly schedule and shift duties 

- Completion of monthly inventory.

- Assure timely completion of function bills.

- Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

- Purchasing of purchase requirements of small wares, linens requirements etc.

- Directly responsible for larger groups…overseeing medium and smaller groups:

- Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.

- Ensuring that services meet customer specifications.

- Quality of meeting room set-up.

- Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

- Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.

- Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

- Staff professional attitude and proper meeting Company appearance and uniform standards.

- Teamwork-Relations with co-workers and management.

- Quality of Food & Beverage services and department phone handling.

- Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.

- Responsible for staff hiring, training and development.


- Work experience in resorts in Europe and Ocean Region Islands is a must

- At least 3 years work experience in a role of F&B Director and 10 years in F&B Department