purpose: The F & B director is responsible for developing and implementing a strategy to fulfill
the objective of increased sales and is also responsible for the overall operation of Food &
Beverage and its team.
Position Overview: The F&B Director is responsible for giving direction to the entire food &
beverage operational departments, which include Banquets, Restaurant, Room service, Lounge,
Bakery, and the Kitchen. The F&B Director is responsible for continually focusing on achieving
hotel profitability through revenue generation and effective cost controls.
They must achieve guest satisfaction targets and team member satisfaction goals. In addition,
they are responsible for developing and training F&B operational managers and supervisors,
analyzing current trends and making recommendations accordingly. The F&B Director contributes
to the overall business planning and development of the hotel.
Key Responsibilities:
Oversees the operational activities of the Restaurant, Bar, Room Service, Banquets and
Kitchen
Development of all budgets, forecasts and schedules in line with the hotel business plan
Implements guidelines, policies, and procedures for those operating departments
Guides operations and establish a work environment to achieve goals and objectives
Manages performance issues that arise within the respective operating departments
Is an integral part of the business team, attends all scheduled meetings and contributes
actively with proper preparation
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental
employees/managers according to company standards
Effectively communicates with team members
Conducts a daily briefing with team members on current key activities
Evaluate changes in guest needs, the guest mix and competitive set, to recommend
appropriate product/service and operational changes as necessary
Ensures guest and employee satisfaction, while maintaining market competitiveness and
exceptional financial performance
Anticipate and address guest issues and establish proactive processes to promote guest
satisfaction
Be an inspiration to all hotel staff to achieve luxury levels of performance
Interacts in a positive way with other departments to ensure a luxury guest experience
Ensures compliance with local health and safety regulations
Must be an example of the Sofitel Values, brand standards, and a champion of grooming
and appearance guidelines
purpose: The F & B director is responsible for developing and implementing a strategy to fulfill
the objective of increased sales and is also responsible for the overall operation of Food &
Beverage and its team.
Position Overview: The F&B Director is responsible for giving direction to the entire food &
beverage operational departments, which include Banquets, Restaurant, Room service, Lounge,
Bakery, and the Kitchen. The F&B Director is responsible for continually focusing on achieving
hotel profitability through revenue generation and effective cost controls.
They must achieve guest satisfaction targets and team member satisfaction goals. In addition,
they are responsible for developing and training F&B operational managers and supervisors,
analyzing current trends and making recommendations accordingly. The F&B Director contributes
to the overall business planning and development of the hotel.
Key Responsibilities:
Oversees the operational activities of the Restaurant, Bar, Room Service, Banquets and
Kitchen
Development of all budgets, forecasts and schedules in line with the hotel business plan
Implements guidelines, policies, and procedures for those operating departments
Guides operations and establish a work environment to achieve goals and objectives
Manages performance issues that arise within the respective operating departments
Is an integral part of the business team, attends all scheduled meetings and contributes
actively with proper preparation
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental
employees/managers according to company standards
Effectively communicates with team members
Conducts a daily briefing with team members on current key activities
Evaluate changes in guest needs, the guest mix and competitive set, to recommend
appropriate product/service and operational changes as necessary
Ensures guest and employee satisfaction, while maintaining market competitiveness and
exceptional financial performance
Anticipate and address guest issues and establish proactive processes to promote guest
satisfaction
Be an inspiration to all hotel staff to achieve luxury levels of performance
Interacts in a positive way with other departments to ensure a luxury guest experience
Ensures compliance with local health and safety regulations
Must be an example of the Sofitel Values, brand standards, and a champion of grooming
and appearance guidelines