Director of Food & Beverage

Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Willow Stream Spa and the Fairmont Falcons Kids’ Club.

Director of Food & Beverage

Directly reporting to the Resident Manager, the Director of Food & Beverage will overlook the entire F&B Operations, including 11 outlets. He/she will maintain a consistent presence on the floor and will have a sharp eye for details. He/she will ensure that the strategy and vision set for the department is followed and he/she will ensure that memorable service is always delivered.

Responsibilities:
• With a strong emphasis on operational supervision the Director of F&B monitors the operations and assists in running the day-to-day activities of the outlets and banquets.
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
• To supervise the employees within the department, ensuring that the correct operating standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To liaise with the Kitchen department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests to gain feedback on our product and operation quality.
• To maintain market awareness on consumers expectations and market needs and trends in the city
• To suggest new products and services in order to anticipate guests needs
• To attend all Food and Beverage Meeting and Daily Operations Meeting and to run daily operational meetings
• To ensure that all employees report for duty punctually wearing the correct uniform/attire and nametag at all times.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To ensure that outlets are kept in good and hygienic condition.
• To conduct employee performance appraisals as required. Identify and develop young talents within the organization for future potential growth into the service or within the group.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
• To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To participate in the formulation of the Annual Marketing Plan for all the outlets and to establish a list of marketing activities in line with the compilation of the Annual Business Plan.