F & B
in charge of these delicate business operations . He or she would oversee purchasing , cost control and human resources while allowing the chefs to do what they do best . Ideally , the F & B director would be a former sous chef or executive chef with industry knowledge .
Matthew Dahlkemper , executive chef at the Four Seasons Hotel Dubai International Financial Centre , knows firsthand how beneficial it is to work with an F & B director with kitchen experience . “ A lot of the purchasing can become askew if your purchaser isn ’ t from a food background ,” says Dahlkemper . “ Chefs are very particular about their products . Some people in ( administrative ) roles without food backgrounds can ’ t grasp that .”
This culinary insight is critical not only to ensure smooth kitchen operations during dinner service , but before the restaurant opens , too .
Chris Vandall , an architect and project manager with OZ
“ WHAT I LIKE TO SEE IS AN EXECUTIVE CHEF WITH THREE CHEFS IN TRAINING BENEATH HIM .”
Architecture in Denver , has worked on hospitality projects for 14 years . He coordinates with resort developers to design kitchens and works with F & B directors early in the process .
“ It ’ s beneficial to have that food and beverage person on a project to be able to set the goals and the concept for a new restaurant very early on ,” Vandall says . An architect will also work closely with the executive chef . “ The executive chef is very involved when it comes to the technical layout of the kitchen ,” Vandall adds . “ All of the equipment requirements typically come from the chef , and then we work to see what fits within the space with them .”
A NEW WAY FORWARD Dahlkemper has seen a version
PUCCINI GROUP ' S RAFE GABEL
of Bellon ’ s proposed model work , but reversed . As the executive chef at the Four Seasons in Dubai , he is one of four F & B department heads in that report directly to the GM . “ We had a food and beverage director who was transferred and hasn ’ t been replaced ,” says Dahlkemper . “ In our operation it ’ s working extremely well and gives much more ownership to the head of each department .” He adds that this model only works if strong , adept and independent leaders are in place .
At the Mandarin Oriental Paris , which opened in 2011 , the hotel ’ s Michelin-starred Executive Chef Thierry Marx also serves as F & B director , with operations assistance from the hotel ’ s manager , Sonia Timsiline . GM Philippe
Leboeuf says the model works ( the brand take a similar approach at the Mandarin Oriental , Hong Kong ).
“ The idea is that these type of chefs need to feel like ‘ patron ’ ( boss ) and be their own decision-makers . Often F & B directors only do administration and don ’ t have the best rapport with the chef ,” Leboeuf says . It also allows for a more linear , collaborative culture .
“ I do not approve of ‘ too many levels ’ in the organization ,” says Leboeuf , adding that this setup also allows the chef to express him- or herself more efficiently .
Whatever structure works best , operations knowledge and a dynamite kitchen team is a winning combination .
“ I don ’ t just want a chef in the kitchen , I want a restaurateur ,” says Puccini Group ’ s Gabel . “ I want a business partner , and that understanding of the business goes hand in hand with someone at an executive level .”
34 hotelsmag . com October 2018