Director of Restaurants

رأس الخيمة - الإمارات

الراتب شهرياً: لم يكشف

تاريخ النشر: نُشرت قبل 10 ساعة

عدد الوظائف الشاغرة: 1 عدد الوظائف الشاغرة

سجل للتقديم

ملخص الوظيفة

To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.
To ensure that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
To coordinate 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 monitor all costs and recommend measures to control them.
To ensure that the Department Operational Budget is strictly adhered to.
To ensure that all the outlets and banquet are managed efficiently according to the established concept statements.
To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To represent the Food and Beverage Department on the hotels Executive Committee.
To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
To monitor service and food and beverage standards in all outlets and banquets.
To work with the Outlet Managers Banquet Manager and Director of Culinary to take corrective action where necessary.
To handle all guest complaints requests and enquiries on food beverage and service.
To establish a rapport with guests maintaining good customer relationship.
To ensure that all Departmental Operations Manuals are prepared and updated.
To coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
To ensure that all Food and Beverage forms and reports are forwarded accordingly.
To conduct monthly Food and Beverage Meetings.
To conduct daily operations briefing with the Outlet Managers Assistant Managers or Supervisors.
To identify market needs for both hotel guests and the local market.
To monitor and analyze the activities and trends of competitive restaurants bars and other hotels banqueting departments.
To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
To respond to any changes in the Food and Beverage Department function as dictated by the industry company and hotel.
Must be an example of the Sofitel Values Brand Standards and a champion of appearance & hygiene guidelines.
Implements guidelines policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
Must apply the Sofitel Food & Beverage rituals.
To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Training Manager and Departmental Trainers.
To develop departmental trainers and assign training responsibilities.
To assign responsibilities to subordinates and to check their performance periodically.
To conduct Heartist yearly performance appraisal.
To identify and develop young talents within the organization for future potential growth into the group.
To carry out quarterly biyearly yearly inventory of operating equipment.
To carry out any other reasonable duties as assigned by the Director of Operations.

Remote Work :

Employment Type :

Fulltime

To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.To ensure that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.To coordinate the formulation of the Annu...

To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.
To ensure that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
To coordinate 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 monitor all costs and recommend measures to control them.
To ensure that the Department Operational Budget is strictly adhered to.
To ensure that all the outlets and banquet are managed efficiently according to the established concept statements.
To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To represent the Food and Beverage Department on the hotels Executive Committee.
To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
To monitor service and food and beverage standards in all outlets and banquets.
To work with the Outlet Managers Banquet Manager and Director of Culinary to take corrective action where necessary.
To handle all guest complaints requests and enquiries on food beverage and service.
To establish a rapport with guests maintaining good customer relationship.
To ensure that all Departmental Operations Manuals are prepared and updated.
To coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
To ensure that all Food and Beverage forms and reports are forwarded accordingly.
To conduct monthly Food and Beverage Meetings.
To conduct daily operations briefing with the Outlet Managers Assistant Managers or Supervisors.
To identify market needs for both hotel guests and the local market.
To monitor and analyze the activities and trends of competitive restaurants bars and other hotels banqueting departments.
To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
To respond to any changes in the Food and Beverage Department function as dictated by the industry company and hotel.
Must be an example of the Sofitel Values Brand Standards and a champion of appearance & hygiene guidelines.
Implements guidelines policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
Must apply the Sofitel Food & Beverage rituals.
To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Training Manager and Departmental Trainers.
To develop departmental trainers and assign training responsibilities.
To assign responsibilities to subordinates and to check their performance periodically.
To conduct Heartist yearly performance appraisal.
To identify and develop young talents within the organization for future potential growth into the group.
To carry out quarterly biyearly yearly inventory of operating equipment.
To carry out any other reasonable duties as assigned by the Director of Operations.

Remote Work :

Employment Type :

Fulltime

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المهارات المطلوبة

Crisis Management
التسويق
العلاقات العامة
Fundraising
Media Relations
Constant Contact
التخطيط الاستراتيجي
إدارة وسائل التواصل الاجتماعي
Team Management
Public Speaking
Wordpress
Writing Skills

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AccorHotel

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... اعرض المزيد

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