JOB DESCRIPTION
Job Title: Food and Beverage Director
Reports To: Gen
eral Manager
Direct Reports: F&B Manager
Liaises With: Group Executive Chef, Unit Chef, Procurement,
Finance, and HR departments
Scope
The Food and Beverage Director will provide strategic
leadership and oversight for all food and beverage operations across the hotel.
The position involves creating and executing the unit’s Food and Beverage
vision and strategy. This will be done by ensuring the F&B offerings are
unique and set trends in the market by establishing distinctive atmosphere or
experiences that differentiate the hotel from others
The Director will work closely with F&B managers,
executive chefs, sommeliers, and mixologists to ensure that each F&B
operating area delivers exceptional dining experiences while increasing revenue
per square foot of F&B operations and enhancing guest satisfaction.
Key Responsibilities
1. Market Leadership
A) Aligning F&B strategy to unit strategy
- Develop
and implement a unit food and beverage strategy that aligns with the
company’s long-term goals and market positioning, with a focus on local
and international guest expectations.
- Set
clear, measurable objectives and Key Performance Indicators (KPIs) for
F&B in the unit, ensuring a balance between operational excellence,
revenue generation, and brand identity.
- Keep
the unit at the forefront of food and beverage trends, adapting to
evolving guest preferences and building concepts.
- Drive
innovation in dining concepts and seasonal menus to ensure unique
experiences for guests (pop-up restaurants, fusion cuisine, etc.).
- Focus
on local African cuisine and contemporary international influences.
- Promote
sustainability initiatives including waste reduction, energy efficiency,
and responsible sourcing.
- Conduct
surveys to understand guest preferences and expectations in F&B
products and services.
- Identify
key accreditations and food and beverage bodies the unit needs to be
affiliated with.
B) Development of F&B vision and mission statements
- Oversee
the development and implementation of the F&B vision, mission, and
operational standards in the unit.
- Ensure
the highest standards are met, tailored to the diverse needs of guests.
C) Statutory requirements and company policies and
procedures
- Ensure
the F&B strategy reflects the company’s sustainability and community
engagement objectives.
- Ensure
adherence and compliance with data protection policies and procedures.
- Adhere
to all statutory requirements and company policies relating to F&B.
- Advise
on gaps for compliance purposes.
- Review
crisis management plans of the organization related to F&B to stay
updated.
2. Leadership in Product and Service
A) Reviewing product concept and service delivery
promises
- Review
each section’s product concept and service delivery promises to ensure
alignment with organizational and F&B strategic aspirations.
- Develop
new concepts where applicable to achieve premium experiences.
- Monitor
adherence to product concepts and service delivery promises across all
F&B operations.
B) Adherence to product specifications
- Review
and update product specification manuals for F&B departments.
- Lead
supplier audits to ensure quality of F&B products and services.
- Develop
and monitor adherence to service level agreements with suppliers.
C) Physical product improvement initiative
- Inspect
and identify areas that need improvement in physical products in F&B
outlets and operations equipment.
D) Food and beverage products and service improvement
- Continuously
improve food and beverage products and service standards.
To apply: Submit your application to:
jobvacancy.tanzania@serenahotels.com
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