Group Head of Food & Beverage
Contract Type - Permanent
39 hours per week
Employment Type - Full Time
Clermont Hotel Group offers a rich and diverse portfolio for a range of guest needs, and helps employees forge lasting and successful careers in hospitality. An experienced hospitality company, we offer a warm, guest-centred experience - but we are, at our heart, a people company and strive to connect personally with our guests, partners, investors, and colleagues to create an extraordinary experience for all.
With over 4000 rooms, 100+ event spaces, plus stylish bars and restaurants, our hotels have plenty of space for everyone to meet, sleep, and dine. All kinds of extraordinary, for all kinds of people.
The Role
Develop, lead and implement the Food and Beverage proposition across all sites, driving commercial performance across the estate and collaborating with the hotel teams to deliver the Compass dashboard metrics and the group TAV targets. This includes, but is not limited to, the following key areas:
Revenues
* Develop and implement the F&B strategy across the group, and individual hotel level, including management of the development of brand standards associated with service, menus, space design, equipment and technology solutions
* Devise an F&B strategy to drive topline revenues through offer, range, proposition and distribution, whilst ensuring cost of sales, expenses and labour structures are controlled in order to deliver optimal conversion
* Work in conjunction with the Asset Team and Procurement to build relationships with operators and other external parties as required to maximise existing F&B operating spaces plus exploring opportunities to monetise other areas of the hotels
* To support and develop outlet refurbishments, repositioning's and changes in proposition to drive top line revenues, GOP delivery and ROI for individual outlets
* To develop the Food and Beverage elements of our Meeting and Events proposition, to ensure that is it enticing, deliverable and meets the needs of clients depending on brand and spend per head
Costs
* Working closely with Food and Beverage Procurement Manager, developing a preferred list of group suppliers and associated product lines, supporting regular tendering and ensuring the right service levels are in place to drive best value vs quality (in line with offer) and GP levels
* Develop and implement effective stock control policies, procedures and system(s) and implement at hotel level (ensuring central visibility)
* Develop and implement food waste solutions, based on core menu basket to drive down food waste and associated costs, setting and monitoring targets by hotel as measured by the implemented solution
* Support hotels with the development of optimal staffing levels, based on revenue generation and utilising a flexible workforce, to be monitored monthly to ensure that payroll KPI's are in line with industry standards
Other Areas
Support the development of a framework for operational excellence for food and beverage service standards, in-line with industry best practice and business core measurements (such as ReviewPro and Yumpingo), including utilising cross functional support where required
* Provide support to the hotel General Managers in ensuring the right teams and expertise is in place at hotel level with an active involvement in resource decision-making
* Provide support to the hotel teams and central finance team on ensuring that capital decisions, such as on kitchen equipment, is being made are in line with industry standards and are the best use of funds
* Development and management of all group-wide guidelines, policies and procedures related to Food Safety regulations and best practice, including but not limited to food storage, hygiene, calories and allergens
* Utilise and lead the wider Central F&B team to ensure adequate support for the hotel teams in decision-making and delivery o