Company / Job Description

Ravouna 1906 is a luxury boutique hotel, on istiklal street, istanbul. Hosting several F&B departments.


The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels.  He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and  fellow employees.
  • Supervise all F&B personnel.
  • Respond to guest complaints in a timely manner.
  • Prepare the F&B budget and monitor department performance with respect to the same.  Perform any necessary follow-up, including forecasting.
  • Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
  • Work with other Executive Committee members and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in the F&B department.
  • Prepare and submit required reports in a timely manner.
  • Organize and conduct department meetings on a regular basis.
  • Monitor quality of service and product.
  • Cooperate in menu planning and preparation.
  • Ensure timely purchase of F&B items, within budget allocation.
  • Ensure compliance with all local liquor laws, and health and sanitation regulations.
  • Attend and/or conduct departmental and hotel training.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
  • Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
  • Ensure overall guest satisfaction. 
  • Ensure optimum volume in all outlets and average check for the purpose of maximizing revenues with the Catering and Culinary leaders.
  • Participate in the preparation of the budget, in relation to revenues, average check, labor, cost of sales, productivity and other expenses for all areas of the division.
  • Control and analyze on an ongoing basis, divisional costs, to ensure performance against budget.
  • Prepare and submit statistical information, monthly management letters and issue performance and forecast reports as necessary.
  • Ensure/prepare weekly, monthly forecasts.
  • Create and implement procedures for new programs.
  • Conduct weekly/monthly departmental meetings.
  • Monitor availability in all reservations systems.
  • Strategize and collaborate on menu development with the executive chef and the bartending team.
  • Liaison with the Marketing department to ensure a comprehensive integrated marketing plan focused on driving food and beverage programming, and unique content.

Required Skills

  • Minimum 5 years’ relevant hotel or free standing food and beverage leadership experience in line with hotel requirements.
  • Must be proficient in Windows, spreadsheets and word processing.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. 
  • Specialised certifications, training or degrees as appropriate.
  • Long hours sometimes required.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

Summary Info

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