Occupation: Food and Beverage Director at DoubleTree by Hilton Brighton Metropole Hotel
In this exclusive interview, we sit down with Venith, the Food & Beverage Director at DoubleTree by Hilton Brighton Metropole, to discuss his pivotal role at one of Brighton’s largest and busiest hotels. Venith shares insights into his wide-ranging responsibilities, overseeing the seamless delivery of food and drink services in this fast-paced environment. With a background as a chef, Venith takes us on a journey through his impressive career, highlighting the experiences that have shaped his path to becoming a leader in the hotel’s food and beverage operations.
What does a F & B Director do and what are your key responsibilities?
F&B Director is responsible for
- Ensuring the smooth running of food and beverage operations.
- Driving profitability.
- Delivering a high-quality dining experience to customers.
The role requires strong leadership, financial acumen, and a focus on customer satisfaction.
Key Responsibilities include:
Strategic Planning and Budgeting, Menu Development, Operations Management, Staff Management & Training, Customer Experience, Cost Control & Profitability, Compliance & Quality Control, Vendor & Supplier Management.
What excites you most about your role?
Hospitality is always exciting, every day brings something new.The fast paced environment diverse guest interaction and unique challenge make each day different from last. Our hotel has a change of personality as one week we are busy with big conferences and weekends we are busy leisure guests and both require different offering and expectation.
What does a typical day look like for a F & B Director?
My day starts with checking the F&B activities of the day in terms of breakfast covers followed by reviewing all the events in the hotel, bookings in the Metropole bar and note any key clients and guests stay in house.
Making sure the team is well and updated on the daily happenings so they are prepared for the day ahead. I then try to catch on emails and start forward planning for the events and activities in the coming weeks.
Give us a whistle stop tour of your career in hospitality?
I have 20 years of experience in F&B and Culinary Operations. Started as chef in J W Marriott in Mumbai and moved to London to work with Sheraton Park tower, Gordon Ramsay Maze & Thistle Hotels. I then moved to Dubai and completed 9 years F&B Management for two Pre-opening Hotels.
Every move gives you exposure and keeps you update with the F&B Offering.
Are there any big events or surprises planned at the hotel for the next 6 months?
As with any hotelier we have to ensure that there is always something on the go.
October is an exciting month in terms of events. On the 18th October we start our autumn/winter season of Le Petit Chef which will be hosted Friday and Saturday nights in our 1890 restaurant and we have our Halloween Event – our themed Hocus Pocus night on the 24th October 2024. We are also are gearing up for our Christmas Joiner parties, Christmas day lunch and then our iconic NYE Gala!
Best piece of advice you can offer an aspiring F & B Director?
For any aspiring F&B Director, the best piece of advice I can offer is be adaptable to changes.
F&B trends change as well the guest expectation at a very fast pace so it’s important to keep updated with current trends and experience. A key focus has to be on balancing operational efficiency with guest experience.