test Job in Luxury Hospitality: Sheraton Deva Resort & Spa is looking for... Directeur de la restauration / F&B director
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Sought position:
Directeur de la restauration / F&B director
Ref ID: n°52265
Town: Bourail
Country : New Caledonia
Contract type: Long term contract
Contract start date : As soon as possible
Salary: Selon experience
Experience: experienced
Training course prepared:

Job status: Manager
Job category: F&B / Restaurant
Accomodation: Logement de fonction
Online since 2019/05/17
This job position is still available for the week of 2019-06-17

Sheraton New Caledonia Deva Resort & Spa

Number of rooms and suites: 180

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Sheraton Deva Resort & Spa is looking for...

Directeur de la restauration / F&B director (M/F)

Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.  Participate in total hotel management as a member of the hotel Executive Committee.
20%   Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
10%   Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
10%   Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
10%   Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
10%   Implement effective control of food, beverage and labor costs among all sub-departments.
10%   Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
10%   Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service.  Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
10%   Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
10%   Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.  Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Monitor hotel activities and troubleshoot problems.
  •  Operate word processing program in computer.  
  • Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.  
  • Additional duties as necessary and assigned.  
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  •  Must be able to read and write to facilitate the communication process.   
  • Requires good communication skills, both verbal and written.
  • Considerable knowledge of complex mathematical calculations and computer accounting programs.  Budgetary analysis capabilities required.  
  • Ability to access and accurately input information using a moderately complex computer system.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
  • Most tasks are performed in a team environment with the employee acting as a team leader.  There is minimal direct supervision.
  • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.  
Physical Demands
  • Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.
  • Ability to distinguish product quality, taste, texture and presentation and observe preparation.
  • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
  • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 15 lbs. occasionally.
  • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
  •  Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.


High school or equivalent education required.  Bachelor’s Degree preferred.
Several years experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background required.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

Situé à 2h30 de voiture au nord de Nouméa, le Sheraton Deva Resort & Spa a ouvert le 1er août 2014.

Il est composé de 180 chambres et bungalows, 2 restaurants, 1 bar, 3 salles banquet, 1 piscine, 1 spa by Deep Nature, 1 kids club, 1 golf de 18 trous.


Sheraton Deva Resort & Spa
HR department
Reference Journal des Palaces #52265
Lot 33 Domaine de Déva, Route de Poé B.P. 50
98870 Bourail

To contact the HR department:
Phone: 26 50 22

IMPORTANT: please do not contact Journal des Palaces for questions regarding the offers, especially to know what happened to your application. We thank you for contacting directly the establishment.

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