Corporate Head - F&B

1. Recommends and defines operational objectives and develops short term and long term financial and operational plans for the hotel units, which relates to the overall objectives of the hotel. Provides guidance and focus to the department to develop and implement business plans.
2. Researches international trends in hotel operation and makes plans for implementing the same as applicable. Analyses new products, pricing and services of competition. Introduces ideas to leadership team to enable property to remain competitive.
3. Identifies key drivers of business success and keeps team focused on the critical processes to achieve results; ensures integration of hotel goals in departmental game-plans
4. Establishes, in co-ordination with Senior Management Team and PR, plans, objectives and strategies to build a positive image for the hotel.
5. Formulates the Annual Operating Budget to determine the projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
6. Develops and ensures adherence to the Departmental operating standards regarding the quality of product & Service in line with the group service standards (Operating Standards, Mystery Audit standards, etc).
7. Prepares and participates in the Monthly Review.
8. Defines and implements plans for satisfaction and delight of guest in general and repeat guests in particular. Designs & implement a consistent guest recognition program.
9. Develops, interprets and implements the hotel policies, operating procedures, training programs, manuals, directives, work schedules, rules and regulations for the Food and Beverage staff and personnel.
10. Develops and monitors strategies, procedures and policies for enhancing revenue and controlling expenses.
11. Plans for future staffing needs.
12. Designs the menu and pricing- defines restaurant positioning for all units.
13. Develops an annual plan for special food promotions, marketing and PR activities.
14. Targets key prestigious awards and, in consultation with exec chef, design a plan of action for each of them.

OPERATIONAL

1. Leads and monitors all operational activities of the departments. Makes key decisions regarding day-to-day operational issues; removes obstacles to success and ensures adequate resources are available to achieve business results. Serves as the one-point-contact for all activities and communication related to the department.
2. Periodic travel to all the hotel units for review and guidance. Agenda to be shared before travel to the respective hotel unit. Travel plan to shared well in advance for approval and meeting points to be circulated.
3. Reviews financial reports for the department and implements ongoing initiatives to ensure that the revenues and expenses are in line with budgets
4. Ensures contracts negotiated with retailers, service vendors and other contractors are beneficial for the department
5. Maintains strict vigilance over the department for adhering to established hotel policies and procedures and takes immediate corrective measures whenever deviations are noticed.
6. Reviews findings from various audits like Safety Audit, Internal Audit, Hygiene audit and initiates corrective / preventive actions based on the same.
7. Monitors and analyzes on an on-going basis, the level of the following: Sales, Costs, Quality and presentation of food and beverage products, Service standard, Condition and cleanliness of facilities and equipment, Quality of entertainment, Guest satisfaction, Marketing, and initiates corrective actions as necessary
8. Ensures that all points relating to the SOP’s are adhered to and all guests receive a memorable stay experience.
9. Ensure all the local laws, rules and regulations are strictly adhered to. Reviews and lead plans for improving APC and Productivity.
10. Analyze capture ratio and lead initiatives for increasing usage of restaurants by in-house guests.
11. Ensures that the best quality of Beverages and cost effective equipment is procured by the organization.
12. Attends to any legal cases pertaining to Food & Beverage department.
13. Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparations methods and unique tastes.
14. Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.