OBJECTIVE

You will be responsible for the efficient running of the division in line with Kandima Maldives Strategies and brand standards, whilst meeting team members, guest, and owner expectations.

Responsible for the administration and operations of all Food and Beverage/Kitchen outlets & Entertainment, ensuring maintenance of standard operating procedures and maximum profitability. The Director of F&B also acts as Duty Manager on a rotation basis

KEY DUTIES / RESPONSIBILITIES

• Creates and maintains a guest priority throughout the Food & Beverage/Kitchen Departments.

• Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef.

• Liaise with the Executive Chef on menu engineering and portion control; ensuring the highest food standard is achieved whilst selling at the correct prices.

• Maintain all equipment within the outlets e.g. Menus, linen, glass, electrical equipment and Point of Sale system.

• Responsible for the checking of all stock, requisitions, and equipment on a regular basis.
  Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets.

• Implement control procedures to minimise errors and wastage.

• Ensure that the property is seen as being the principal innovator in the marketplace.

• Manage all entertainers (Events) on the property, ensuring quality standards are maintained.

• Handle Food and Beverage complaints in a timely and effective manner.
  Ensure correct liquor licensing laws are abided by, paying attention to intoxicated guests and underage guests.

• Prepare monthly outlook/forecast reports.

• Negotiate Food and Beverage contracts within Resort guidelines.

• Oversee the selection and appointment of new team members within the Departments.
  Conduct development and performance reviews, identifying key personnel for further development and structured career paths.

• Implement and maintain training systems to ensure that team members have the necessary framework and skills to perform their job efficiently and effectively.

• Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation.

• Participate in the preparation of the Strategic Business and Operating Plans.

• Implement opportunities for quality Team Building.

• Ensure that all team members comply with the grooming and uniform standards.

• Conduct regular team meetings to keep all team members informed.

• Ensure compliance with legislated health and safety requirements within the workplace.
  Comply with all Corporate and resort Standard Operating Procedures (SOP’s).

• Actively promote a work environment, which cares for guests and team members alike.

• Reviews/analyses all financial statements to determine Food & Beverage operations performance against budget.

• Works with direct reports to determine areas of concern and establish ways to improve the Department’s financial performance.

• Coaches and supports operational teams to effectively manage occupancy, rates, wages, and controllable expenses. Focuses on maintaining profit margins without compromising guest or associate satisfaction.

• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.

• Conducts comparative analysis, gathers best practices, and directs operational teams to either establish new processes and/or improve existing processes to yield greater.

• Assist and support General Manager and Resort Manager with the Resort operations.

General

• To contribute ideas and suggestions to enhance the procedures in the Resort.
• To keep updated on changes to other areas of resort product and sharing such information with your team and department on an ongoing basis.
• To maintain excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation.
• To comply with Resort Safety & Environment policies, initiatives, and legislation.
• To abide by all Workplace Health, Safety and Hygiene regulations at all times.
• To abide by the guidelines set out in the Employee Handbook.
• To carry out any other duties as directed by the department or the Resort General Manager.
• To meet and attend to customer complaints satisfactorily.
• To carry out on-the-job training to ensure subordinate staff can carry out their duties effectively.
• To attend meetings and training courses as required.
• To actively participate in Human Resources, Learning and Development initiatives that will help the Resort to deliver higher levels of service to our guests and our compliance to good health and safety practices at the workplace.
• To support by assisting with on-the-job training and orientation of new team members/trainees and other reasonable requests in order to improve the performance and service standards of our team.
• As a member of the leadership team, to coach, support and develop his/her team members, wherever required. This is in conjunction to promote opportunities for development and towards future success of our resort & the company.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.