Director of Food & Beverage

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Marrakech, Morocco F&B Service 2580 Amanjena

Job Description

POSITION OVERVIEW

AMAN

At Aman we are on a mission to create the world’s ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests’ perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the ‘Aman way of life’ – a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:
Invest in individuality – fostering an environment where each person can push boundaries, take risks and challenge norms.
Nurture pathfinder spirit – exploring experiences, opportunities and locations which transform into new exciting ventures.
Act like owners – taking the charge, leading by example and an immense sense of pride in their work.
Celebrate communities – ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.
If this sounds like you and you share our values, then you may find that your natural home lies with Aman. Talk to us about aligning your passion with our opportunities.

LOCATION

This position is located at our property Amanjena, in Marrakech , Morocco.

THE POSITION

The F&B Director m anage s the overall administration and operation of the F&B Division t o ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction.

RESPONSIBILITIES

Financial
Establish the Departmental Annual Operating Budget in advance for approval by General Manag er and Financial Controller Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled

Administration

Attend meetings and b riefings with other Department H eads as de termined by the General Manager Ensure that all departmental reports and correspondence are completed punctually and accurately Develop Food & Beverage policies as needed

F&B Service Team

Ensure all employees report for work punctually wearing the correct uniform and nametag at all times Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development Ensure that all employees have a complete understanding of and adhere to the resort’s Employee Handbook Interview and subsequent selection of potential employees in liaison with the Human Resour ces Manager and General Manager Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement
Conduct Departmental Orientation Programs for new employees to ensure they understand the policies and operations of the resort Ensure that all staff provide a courteous and professional service at all times Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice

Operational

Constantly review and appraise the procedures with the department to ensure quality of service and product at all times Monitor the staff skills within the department and plan training program s to rectify any service deficiencies Conduct regular briefings with the department staff ensuring good communications at all times Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible
Ensure monthly stock take is taken for all operating equipment in all stores and outlets Maintain close liaison with restaurant reservations to ensure a good balance of houseguests and external guests Liaise with Group Organizers in regard to any special requests for catering to private or group function s
Liaise with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organization and service Review composition of Wine and Beverage l ist periodic ally and include new items accordingly
Maximize opportunities to increase revenue through up-selling by staff Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required Ensure the operation is consistent with the Food Program

QUALIFICATIONS

Bachelor’s degree in Hospitality Management is required Minimum of five years F&B management experience required, preferably in a luxury setting Must possess multi-outlet and banqueting experience Proficient with computer programs to include Micros, Microsoft Office, Opera, etc. Must be able to learn specialized reservations and other programs * Fluency in English and French