Director of Food and Beverage

DIRECTOR OF FOOD AND BEVERAGE

Sandy Lane, an AAA Five (5) Diamond, Forbes Five Star exclusive resort and a member of the Leading Hotels of the World, is looking to recruit a highly organized and dynamic individual to join its Leadership team as Director of Food and Beverage for the Food and Beverage Department.

The Director of Food and Beverage will report to General Manager and will be responsible for managing and coordinating the entire Food and Beverage Operation taking responsibility for all Banqueting, four (4) Restaurants, Room Service and Bar Operations which encompass casual dining to fine dining experiences within the resort.

• Plans, develops, implements and evaluates the quality of food, beverage products and services given to customers
• Maintains labour, beverage and food costs within the resort in collaboration with the Executive Chef while ensuring superior service
• Identifies and implements successful marketing programmes for all Food and Beverage outlets
• Leads a team of Managers and implements proactive strategies for their training and development
• Ensures positive financial results and that the resort meets and surpasses all hygiene and sanitation requirements

• A degree or diploma in Hospitality Management with eight (8) or more years experience in a luxury full service environment
• At least five(5) years experience at the Assistant Director or Director level with exposure to food and beverage standards in an international setting
• Strong proven leadership abilities and vision for quality and excellence in hotel operations
• Comprehensive understanding of balance sheets, P&L accounts, and financial KPIs
• A great knowledge of HACCP & hygiene standards along with extensive beverage knowledge, including that of elite world-class wines.
• A great personality with strong communication and organization skills with the ability to train others
• Exceptional time management skills and familiarity with discerning and demanding international clientele
• Specialty experience in off-site catering and private dining events
• Some proficiency in a second language, (French, German or Italian) is preferred.

It is a requirement that the candidate must have a flexible working style as long hours are required from time to time. The successful candidate must be responsive to the 24 hour operational requirements of the business on a needs basis.