Roles and responsibilities
- The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.
- Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
- The sales are driven to full potential in specific outlets as appointed by the Director of Food & Beverage.
- All costs are in line with sales without compromising quality, i.e. minimum 88% LQA score.
- All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
- Supporting and implement new Talent Development initiatives.
- Taking the time to meet all new Food & Beverage colleagues
- Assisting in sourcing the best available products, constantly aiming to improve quality and communicating about the products both internally and externally.
- Establishing good partnerships with suppliers and involving them in activities that will strengthen working relationships
- Monitoring and constantly improving quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
- Handling of guest complaints.
- Overseeing every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
- Conducting daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
- Preparing a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
- Following the local and global food & beverage trends.
- Ensure that all managers plan and implement effective training programmes in the appointed outlets.
- Be actively involved in the operations of the appointed outlets to ensure regular guest contact.
- Responding to any changes within the Food & Beverage department as dictated by the hotel management.
- Act as the secondary point of contact to the Corporate Food & Beverage Team.
- Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives
- Attend all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Food & Beverage Head of Department
Desired candidate profile
1. Leadership & Team Management
- Staff Supervision: Overseeing F&B managers, chefs, servers, and other staff to ensure smooth operations.
- Training & Development: Coaching staff to enhance performance, create training programs, and ensure high service standards.
- Conflict Resolution: Addressing issues with staff, customers, or suppliers diplomatically and efficiently.
- Motivational Skills: Inspiring teams to provide exceptional service while maintaining a positive work environment.
2. Financial Management
- Budgeting & Cost Control: Managing P&L statements, forecasting revenue and expenses, and controlling food and labor costs.
- Pricing Strategies: Setting competitive prices based on market trends, customer preferences, and cost margins.
- Inventory Management: Overseeing inventory levels, managing supplier relationships, and minimizing waste to ensure cost efficiency.
3. Operational Excellence
- Quality Control: Ensuring that all food and beverage items meet the required standards of quality and consistency.
- Process Improvement: Identifying inefficiencies in operations and implementing improvements to streamline service and increase profitability.
- Event Planning & Coordination: Managing large-scale events, banquets, or conferences, ensuring all F&B operations run smoothly.
4. Customer Service & Guest Relations
- Guest Satisfaction: Ensuring high levels of customer satisfaction by addressing complaints, enhancing experiences, and ensuring quality service.
- Personalized Service: Understanding guest preferences, dietary needs, and offering tailored recommendations or experiences.
- Communication Skills: Interacting with guests, staff, and senior management clearly and effectively.
5. Marketing & Sales
- Menu Development: Collaborating with chefs to create new, appealing, and profitable menus.
- Promotions: Implementing strategies to boost sales, such as happy hours, seasonal menus, or special offers.
- Brand Positioning: Ensuring the F&B offerings align with the property’s brand, mission, and customer expectations.
- Social Media & Digital Marketing: Utilizing online platforms to promote events, special offers, and F&B experiences.
6. Health & Safety Compliance
- Food Safety Standards: Ensuring compliance with local and international health codes and regulations (e.g., hygiene, food storage, and handling).
- Alcohol Laws & Licensing: Understanding and ensuring compliance with alcohol service laws and licensing requirements.
- Risk Management: Identifying potential risks (e.g., foodborne illnesses, staff accidents) and implementing strategies to mitigate them.