Assistant Director of Food & Beverage

Accor Hotels

Job Description

  • To ensure that the monthly forecasted food and beverage revenue figures are achieved.
  • To strictly adhere to the established operating expenses and that all costs are controlled.
  • To participate and assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To monitor all costs and recommend measures to control them.
  • To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
  • To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals.
  • To revise and update all the outlets Departmental Operations Manual on an as needed basis.
  • To assign responsibilities to subordinates and to check their performance periodically.
  • To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
  • To assist when required with Stewarding Manager in monthly inventory checks on all operating equipment and supplies.
  • To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.
  • To control the requisitioning, storage and careful use of all operating equipment and supplies.
  • To assist in running day-to-day operation of the outlets and banquets when necessary.
  • To assist to plan the outlets’ weekly roster and work schedules to ensure that outlets are adequately manned to handle the level of business and submit a copy to the Human Resources Department / Food and Beverage Director.
  • To liaise with the Kitchen and Beverage department on daily operation and quality.
  • To handle all guest complaints, requests and enquiries on food, beverage and service.
  • To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
  • To ensure that the outlets cashiering procedures are strictly adhered to.
  • To ensure that a supervisor is always available on duty.
  • To represent the Director of Food and Beverage during his absence.
  • To identify in conjunction with the Director of Food and Beverage market needs and trends.                     
  • To monitor and analyze the menus and product of competitive restaurants and bars.     
  • To assist the Executive Chef in developing menu ‘specials’ and to prepare recipes and specifications for Beverage items.
  • To plan and implement an effective sales plan and promotional activities in the outlet.                             
  • To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
  • To participate in the formulation of the Annual Marketing Plan for all the outlets and to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
  • To monitor and update if necessary on the following:
    • Operations Manual
    • Opening and Closing Procedures
    • Outlet Policies and Procedures
    • Pricing Structure
    • Food and Beverage Menu
  • To monitor the Daily Log Book.
  • To monitor the outlet bulletin board.
  • To monitor/submit all guest/ambassador incident reports.
  • To attend all Food and Beverage Meeting and Daily Operations Meeting.
  • To ensure the vacation planner is adhered to and no overtime is accumulated for the ambassadors.
  • To prepare P&L statements for promotional nights and events.
  • To plan and organize festive food promotions within the outlets.
  • To carry out any Executive Duties as scheduled.
  • To ensure that outlets are kept clean and organized, both at the front as well as the heart of the house.
  • To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.
  • To organize weekly cleaning schedules for all outlets and submit to Housekeeping Department
  • Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
  • Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards
  • Must apply the Sofitel Food & Beverage rituals.
  • To conduct monthly ambassador meetings.
  • To attend all meetings as required by Executive Management.
  • To prepare and participate in the Monthly Objective Review.
  • To respond to any changes in restaurants functions as dictated by the hotel.
  • To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
  • To develop departmental trainers and assign training responsibilities.
  • To conduct ambassador performance appraisals as required. Identify and develop young talents with in the organization for future potential growth into the service or within the group.
  • To carry out any other reasonable duties as assigned by the Director of Food & Beverage.

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