Director of Food

**Company Description**
Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

**Job Description**:
ROLE: Director of Food & Beverage

Ready for a career move and be part of a dynamic team? We are looking for a new talent to play a vital role in our Food & Beverage team working alongside a fantastic team.

As a Director of Food & Beverage, you are the driving force behind our Hotel success. Collaborating closely with the property General Manager, you'll lead a dynamic team, implement winning strategies, and play a pivotal role in achieving overall property targets. Your knack for inspiring others, coupled with strategic thinking, will propel our team to new heights. Join us in shaping the future of our company as we redefine excellence in sales

WHAT IS IN IT FOR YOU:

- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet21.

WHAT WE EXPECT OF YOU:

- To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.
- To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
- To co‑ordinate 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 Department Operational Budget is strictly adhered to.
- To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
- To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
- To represent the Food and Beverage Department on the hotel's Executive Committee.
- To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
- To monitor service and food and beverage standards in all outlets and banquets. To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
- To handle all guest complaints, requests and enquiries on food, beverage and service.
- To establish a rapport with guests maintaining good customer relationship.
- To ensure that all Departmental Operations Manuals are prepared and updated.
- To co‑ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
- To ensure that all Food and Beverage forms and reports are forwarded to the Corporate / Area Food and Beverage Departments.
- To conduct monthly Food and Beverage Meetings
- To conduct daily operations briefing with the Restaurant Managers, Assistant Managers or Team Leaders.
- To identify market needs for both, hotel guests and the local market.
- To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
- To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
- To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel.
- Must be an example of the Rixos Values, Brand Standards, and a champion of appearance & hygiene guidelines.
- Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards
- To train and develop Restaurant Manager so that they are able to operate independently within their own profit centers.
- To ensure that each Restaurant Manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
- To develop departmental trainers and assign training responsibilities.
- To assign responsibilities to subordinates and to check their performance periodically.
- To conduct employee yearly performance appraisal.
- To identify and develop young talents within the organization for future potential growth into the group
- To carry out quarterly, bi‑yearly, yearly inventory of operating equipment.
- To undertake duties of the D