Director of Food and Beverage

Job title: Director of Food and Beverage

Company: EVT


Job description: Title: Director of Food & BeverageReports to: General ManagerPosition Overview:The Director of Food & Beverage co-ordinates and oversees the running of the Food and Beverage Department in hotel and relevant outlets in the airport. Working closely with the Executive Chef, Food and Beverage Manager, Venue Managers and Conference and Event Manager, the Director of Food & Beverage facilitates constructive communication between all departments, ensuring a positive customer experience from the time of booking until they leave the venue.The Director of Food & Beverage is present, visible and approachable for staff and guests alike, particularly during peak service times. They live for customer feedback and relish the opportunity to impress and improve all customer experiences.In addition to managerial and operational responsibilities, the Director of Food and Beverage motivates and empowers their teams, providing clear direction, development opportunities, cross training possibilities, and role models exemplary standards of guest service.Our Visionis to be the most highly regarded hospitality, leisure and entertainment company outperforming our markets by being better than yesterday, every day.Our Purposeis to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community.We achieve our Vision and Purpose by delivering on our goals and values.Our GoalsŒGrow revenue ahead of marketMaximise asset performanceŽBusiness transformationOur ValuesŒEmpowerment: Step up and be accountablePossibilities: Always evolve and improveŽCommunity: Strong teams, better togetherKey Roles & Responsibilities

• Identifying and growing revenue streams in all food & beverage departments with a strong focus on core levers such spend per cover and capture rates.
• Ensuring adequate control systems are in place for stock control, inventory management, stock requisition, and expenditure.
• Analysing a departmental F&B P&L statement, including the formulation of

(i) Food spend per cover and Per Occupied Room (POR).(ii) Beverage spend per cover and POR.(iii) Capture per guest and per room.(iv) Departmental profit margins.

• Overseeing the release of staff rosters on a fortnightly basis, whilst maintaining wage costs to financial forecasts and budgets.
• Building a highly engaged and driven ELEVATE culture with a focus on engagement, performance management and identification, development and retention of high potential team members.
• Working with the Executive Chef to position menus specifically for site and customer, whilst costing menus and wine lists, identifying the most profitable menu items.
• Reviewing and responding to guest feedback effectively and efficiently, developing and implementing solutions to specific service problems.
• Identifying peak demand and event dates to accurately forecast departmental revenue and associated labour costs, develop a marketing calendar, plan local marketing initiatives and capture a database of engaged customers.
• Generating feasibility models for adhoc events or promotions analysing the potential profit and loss. E.g. Mothers’ Day, Melbourne Cup, Christmas Day luncheons.
• Ensuring continued adherence with all COVID Safe, WHS procedures, hygienic food handling and RSA practices.
• Proactively research current market trends and innovations to identify potential areas of growth for the Food and Beverage Department.
• Compose concise and accurate commentary on monthly financial results of the food & beverage departments.
• Monitoring the physical presentation of all outlets and food & beverage guest spaces, ensuring the lighting, atmosphere, and ambience are appropriate for each service period.

Behaviours & Attributes

• The ability to identify, analyse and resolve problems that may arise within the operations of the kitchen(s), bar(s), restaurant(s) and/or event venue(s).
• Communicating effectively in a caring, fair and professional manner.
• People focused providing leadership, guidance and assistance to colleagues where needed.
• Guest focused, providing efficient, friendly and professional service to all guests.
• Work together with trust and integrity with the aim to create a positive, professional environment of growth, development and profitability.

Expected salary:

Location: Wellington

Job date: Tue, 24 Jun 2025 07:04:31 GMT

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