Complex Food and Beverage Director

• Advise on strategic planning in all markets with operations for the hotels & resort division in the definition and continuous improvement

•	plan, coordinates and supervises the establishment of annual needs for Food and drinks (Kitchens, Bars and Restaurants) of the Bahia Principe Hotels & Resort division, and its articulation of actions and resources.
•	Plan, coordinate and control the preparation of the area's budget Food and drinks (Kitchens, Bars and Restaurants) with the proposed expenses and investments for the year and facilitate decision-making according to the evolution and priorities of the business.
•	Collaborate in the definition of the hotel product from its perspective of Food and drinks (Kitchen, Bars and Restaurants) with the establishment of products and services, their positioning and translation to operational requirements.
•	Plan, coordinate and monitor the development of manuals, standards, policies, processes and systems Food and drinks (Kitchen, Bars and Restaurants) for its implementation in all markets with hotel operations, according to the narrative of each brand.
•	Plan, coordinate and monitor the monitoring of satisfaction levels (ReviewPro and CScore) in consideration of the Food and Beverage objectives, and its corresponding update of the action plan according to the results.
•	Identify opportunities to improve customer experiences, services and products from the perspective of food and drinks of the hotel product for its translation into functional and operational requirements to be formulated in a business case.
•	Monitor competition and trends in the tourist hotel market in all operational aspects of Food and drinks (Kitchen, Bars and Restaurants) for the identification of opportunities for improvement and differentiation.
•	Plan, coordinate and monitor Food and Beverage projects (Kitchen, Bars and Restaurants) according to the role assigned in each project and with the configuration of variable interlocutors with agile methodologies.
•	Plan, coordinate and monitor operational monitoring with KPIs and performance management indicators. Food and drinks (Kitchen, Bars and Restaurants) for compliance with quality, service levels and results in all operational aspects.
•	Collaborate on opening or hotel projects in transition with the conceptualization of the hotel product in Food and drinks (Kitchen, Bars and Restaurants)and its implementation.