The Brisbane Airport Hotels Group encompasses the Pullman, Novotel and ibis Brisbane Airport Hotels, as well as the Brisbane Airport Conference Centre. With 532 guest rooms, 3 restaurants, Rooftop Bar & Restaurant, Executive Lounge and 12 meeting spaces, collectively totaling 1800m2. Located at the Brisbane Airport Domestic Terminal, it is the first accommodation, meeting and event space to be developed in this precinct.
Brisbane Airport Hotels Group is currently seeking a Director of Food and Beverage to manage a dynamic and professional Food Service Offering throughout all ibis and Pullman Hotels. Working alongside the Executive Chef and reporting directly to the Chief Operating Officer, you will be responsible for the effective and efficient management of the department.

KEY RESPONSIBILITIES INCLUDE:

• Strong organisational and operational skills and must be a natural leader.
• Showcase excellent project management skills.
• Ensure the development of a strong food & beverage talent pipeline through a strategic approach to learning and development, coaching and identification of high-performing team members.
• Offer a strong focus on training and team development.
• Develop various short-term and long-term plans.
• Must be strong in administration, time management and analytical processes.
• Implement new changes in policies and procedures to improve the overall service standards and quality.
• Provide innovative strategies on sales and marketing.
• Implement safety and hygiene procedures.
• Excellent understanding of budgets, forecasts and various other financials.
• Ambitious, outgoing and flexible personality.
• Maintaining brand awareness and a modern approach to challenges.

TO BE SUCCESSFUL IN THIS ROLE YOU SHOULD DEMONSTRATE:

• Must have minimum 5 years’ experience as Food and Beverage Manager or Assistant Food and Beverage Director within leading 5-star hotels.
• Up-to-date knowledge of current food trends and culinary techniques.
• Solid knowledge of relevant federal and state legislation impacting the food, beverage and catering industry and workplace environments.
• Confident and collaborative communication and working style that encourages client, customer feedback and demonstrates a high level of professionalism at all times.
• Proven ability to manage, train and roster the team in line with set budgets.
• Knowledge of online ordering systems and/or inventory control systems.
• Hands-on management style with proven leadership qualities.
• Effective communication skills with hotel staff, management and suppliers.
• Computer literate with strong administration skills.
• Flexible working hours including the ability to work weekends, public holidays, morning and night shifts.