Assistant Director of Food and Beverage – Rosewood Hotels

Titulo da vaga: Assistant Director of Food and Beverage

Empresa: Rosewood Hotels

Descrição da vaga: General Information

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Country/Region

Brazil

Province/City

Sao Paulo

Location

Rosewood Sao Paulo

Department

Food & Beverage – Services

Job Type

Full-time Permanent

Job Description

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JOB TITLE:

Assistant Director of Food and Beverage

DIVISION:

Food and Beverage

REPORTS TO:

EAM or Director of Food and Beverage

POSITIONS THAT REPORT TO THIS POSITION:

Outlets, Bars, Clubs, Events & IRD Managers

All Food and Beverage Associates

PERSONA

An enthusiastic, confident, creative and open-minded person. Has very good communication skills, is a people’s person and a good motivator. This role also requires organizational and analytical skills with strong leadership and training techniques. The person needs to be internationally versed and multi-cultured and stay on top of market trends and changes.

QUALIFICATIONS & WORKING EXPERIENCE

· Hotel Management Degree or Business Degree required

· 5-10 years managerial experience in hotel Food and Beverage operations.

· Free standing or lifestyle restaurant operation.

· Track record in leading hotel company with good business and standards.

· Knowledge of more than one language is recommended.

JOB SUMMARY

To function as the Assistant Business Manager and Assistant Marketing Specialist for the Food and Beverage Division, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel and are individually profitable.

KEY RESPONSIBILITIES

Administration

· Ensures that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.

· Oversees the preparation and update of individual departmental operations manuals.

· Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

· Ensures a smooth operation of the Food & Beverage division in the absence of the EAM Of F&B or the Director of F&B.

· Liaises with culinary division

Guest Satisfaction

· Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

· Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

· Spends time in public areas observing associate-guest interaction and talking with guests, working through department heads to coach associates in guest service skills as necessary.

· Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner.

· Maintains positive guest and colleague interactions with good working relationships.

Operations

· Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

· Monitors all operations, especially during peak business periods, working through the respective Department Head to adjust where necessary.

· Ensures that all Food and Beverage Essentials are introduced, implemented and consistently maintained.

· Ensures that the Food and Beverage division responds to the results of the consumer audit and enures that relevant changes are implemented.

· Works closely with other executive committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

· Ensures that all associates are up to date with the availability of seasonal and new products on the market.

· Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.

· Maintains and assists in outlets during the absence of respective managers.

Marketing

· Assists in the preparation, utilization and update an annual marketing plan, broken down as necessary by department.

· Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.

· Encourages department heads to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Finance

· Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· Ensures that each profit centre (e.g. Outlets, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

· Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

· Assistst in the preparation of the annual business plan for Food and Beverage.

· Assists in the monthly reforecast, involves the respective department heads as appropriate.

· Manages costs proactively based on key performance indicators, working through the respective department heads as appropriate.

· Participates in the negotiation of preferential contracts for Food and Beverage items yielding possible rebates (not volume based), cash sponsorships or incentives such as training or educational trips.

· Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

· Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.

· Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Events.

· Responsible for control of beverage programme including recipes, inventory and progressive menu development.

· Reviews uniform replacement schedule as well as coordinates upgrade reviews with EAM or Director of Food and Beverage.

Talent and Culture

· Assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.

· Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

· Maximises the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

· Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensures that they in turn conduct annual performance development discussions with their associates.

· Assists in the development of departemental training through ongoing feedback and monhly feedback and meetings.

· Ensures that each department head plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.

· Oversees the preparation and posting of weekly work schedules in each department, making sure that they refelect business needs and other key performance indicators.

· Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

· Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.

· Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

· Feedback the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.

Other Duties

· Is knowledgeable in statutory legislation in associate and industrial relations.

· Exercises responsible management and behavior at all times and positively respresents the hotel management team and Rosewood Hotels & Resorts.

· Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

· Ensures high standards of personal presentation and grooming.

· Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

· Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

· Attends training sessions and meetings as and when required.

· Carries out any other reasonable duties and responsibilities as assigned.

Group Specific

· Contribute to ensuring that brand integrity and clarity are always maintained.

· Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.

· Model the company’s culture, vision, mission and core values at all times.

· Complies to the company policies.

· Works with pre-set budgetary limits.

· Takes on other tasks in addition to the ones stated, in a reasonable framework.

About Us

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Rosewood announces its first property in South America with Rosewood São Paulo. Rosewood São Paulo is located in an historic 1904 building that was formerly a maternity hospital and lies at the centre of Cidade Matarazzo, a complex of elegant, preserved buildings that were built in the early 20th century. T he site was developed by French entrepreneur, Alexandre Allard, who previously helped to bring about the renaissance of the House of Balmain. Allard and Rosewood collaborated on this project with leading international figures such as the Pritzker Prize-winning architect Jean Nouvel, the designer Philippe Starck, as well as the renowned Brazilian artists Vik Muniz and Saint-Clair Cemin. Rosewood São Paulo features 151 guest-rooms and 122 owners’​ residences, situated within a vertical park created by Nouvel. Two restaurants, including one located on a veranda overlooking the lush hotel gardens, are complemented by a bar and lounge. Recreational facilities will include two swimming pools (one rooftop pool and one set amongst the landscaped grounds) in 2023 the facilities will be expanded and feature a large spa with six treatment rooms. The property offers a number of event and meeting spaces totaling 100,000 sq ft. For special occasions, a listed wedding chapel stands in the grounds of Rosewood São Paulo. The chapel retained the original architecture with a new stained glass window which has been specially commissioned.

Salário:

Local: São Paulo – SP

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