Head of Food & Beverage

As Head of Food & Beverage you will oversee the operations of the Culinary, Restaurant and Bars teams, working with the Senior Chef to help develop menus. Key tasks will be maintaining quality standards, staff training, problem-solving and always ensuring your team delivers great service.

The Head of Food & Beverage will provide proactive management and be skilled in leadership, communication, customer service, menu planning and problem-solving.  Be knowledgeable of food and beverage industry regulations, be constantly monitoring food and liquor stocks, cost and quality control management, continuous review of the drinks, wine and food menus.

1. Present and professional leadership and direction to the Food & Beverage team in all service areas.
2. Ensure the consistent delivery of exceptional guest experiences through continuous training, focus on accountability, hands on approach, monitoring of team-guest interaction, leading by example, performance appraisals and regularly schedule departmental meetings.
3. Implement innovative strategies to enhance overall guest satisfaction.
4. Manage all F&B operations within budgeted guidelines and to the highest standards
5. Manage labor costs through effective rostering and team management.
6. Work alongside the Culinary Leadership team to develop exceptional menus and to continuously make improvements.
7. Lead the F&B team and work alongside Human Resources to attract, recruit, train and appraise talented personnel.
8. Ensure the Restaurant & Bars team receive regular training in quality food and beverage service, wine selections, pairing and purchases.
9. Ensure the Culinary team receive regular training in new food trends, HAACP training, inventory control and ordering.
10. Manage the smooth flow of operations within the Food & Beverage front of house and back of house teams.