Director Of Food & Beverage
Gauteng, South Africa
5d ago
source : findojobs-za
  • THE ROLEThe Food & Beverage Director reports directly to the Hotel General Manager. It is critical the person in this position is tactical and strategic;
  • if you only prefer to see the forest and not plant the trees then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired.

    We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.

    As the Food and Beverage Director, you will lead with the planning, execution and growth of the hotel’s food and beverage program.

    The Food and Beverage Director wears many different hats throughout the day. You will lead your team of managers and line staff by example while spending much of your day engaging with your associates and guests during peak service.

  • We encourage our leaders to inspire, encourage, and challenge each other to be their best. A large degree of self-motivation is needed to drive your business;
  • continuously looking for ways to drive new and repeat guests and improving your products & service with profit in mind. As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded no egos are allowed.

    WHAT YOU WILL DO Provide strategic and tactical direction to all aspects of the Food & beverage operations including restaurants, bars, banquets, in-room dining, private bar, and amenities.

  • Actively recruit, hire, train, coach, and motivate managers and associates to become the best service professionals they can be Actively engage with the service of all meal periods during your working day to create and maintain a culture of teamwork and collaboration Acts as an ambassador for the hotel and own the follow-up and follow-through for any guest missed opportunities Participate in the annual budgeting process;
  • establish goals based on the proforma, competitive set, current performance trends, and all other information available Develop a strategic Management Plan, apply grit, and relentlessly follow through to achieve budget Critically evaluate ongoing business performance, let numbers, facts, and experience-based intuition guide the evolution of your Management Plan to achieve forecasts and / or budget Use critical thinking, analysis, and knowledge of the competition and market to creatively adapt and deliver on hotel and food & beverage concept DNA proactively communicate with HQ key stakeholders to understand history, seek input, and gain approval Develop and execute on your food & beverage marketing plan that utilizes the marketing resources around you and includes grassroots marketing efforts that you and your team will own Identify root causes to service issues and take action to sustainably correct them Maintain and apply expert knowledge of all food and beverage items offered, including ingredients, methods of preparation, and proper service Actively manage the reservation books and door of the restaurant;
  • maximize covers and turns of the restaurant while maintaining high-quality service Collaborate with Lifestyle, Sales, and culinary leaders to create, plan, and execute amazing events and functions to bring our brand of translocal hospitality to life Observe daily conditions of all physical facilities and equipment;
  • follow up on corrections and improvements as needed Review, spot check, and approve all food & beverage inventories, and invoices Provide critical feedback to and collaborate with Aparium HQ on improving our tools, processes, and support of your operation Aparium Hotel Group does not discriminate based on disability, veteran status, or on any other basis protected under federal, state, or local laws.

  • The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. POSITION REQUIREMENTS Minimum of five (7) years of hospitality management, with a mix of restaurant and hotel food and beverage experience Minimum of two (4) years serving as a department head Bachelor’s degree in a related field of Hospitality Management respected, though not required Adaptable interpersonal skills to communicate and address all employee levels of the hotel Professional proficiency of the English language in reading, writing, and verbal communication Must be 21 years of age to serve alcoholic beverages Must have Food Safety or TIPS certification when applicable to the location Ability to lift, balance and carry up to 25lbs to transport food, beverage, and dishware Ability to stand or walk for prolonged periods of time to serve guests HOW YOU LEAD Engage others in general conversation tactics to build rapport quickly;
  • leading and adapting communication and presentation tactics to engage your audience; displaying adaptable interpersonal skills for a wide range of audiences and stakeholders Approach fact-finding and discovery missions in a collaborative effort;
  • valuing input and experiences of others that creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation Value the importance of making decisions with integrity, maintaining confidentiality across internal workgroups, and knowing how to use discretion when appropriate;
  • knows how to keep a secret by understanding the difference between transparency and confidentiality Be highly analytical in thought and recommendations;
  • although never acting like the smartest person in the room; and continually seeking out the facts; able to express a point of view without it being driven by your ego Demonstrates business acumen and practices sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all employees.

    Well do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

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