Nestled in the citys heart Mandarin Oriental Downtown Dubai offers a stunning fusion of modern design with a touch of oriental flair redefining hospitality standards.

With unparalleled views of Dubais skyline the iconic Burj Khalifa and the sparkling Arabian Sea this urban retreat offers 224 luxury Residences and a 259 Rooms & Suites.

Going beyond traditional hospitality Mandarin Oriental Downtown Dubai its not just a hotel but a lifestyle destination offering relaxation luxury and memorable experiences.

The Director of Food & Beverage is responsible for all operational and administrative aspects of the Food & Beverage division including budgeting maintenance of quality standards training and reviews of colleagues.

Responsibilities

• To supervise the function of all F&B employees facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
• To inspect operational front and back of house areas of the Food and Beverage Division on a daily basis.
• To control and analyse on an ongoing basis in order to optimise the following:

• Quality levels of products and service
• Guest Satisfaction
• Quality Measurements (such as LQE & MOQA)
• Merchandising and Marketing
• Financial Performance
• Hygiene and cleanliness
• To coordinate and supervise the preparation presentation and service of food and beverage products to ensure the highest quality at all times.
• To regularly analyse sales mix food and beverage costings and pricing.

• To ensure maintenance and programming of all F&B systems and to ensure that all hardware is operational and updated.
• To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the food and beverage department of the hotel.
• To work with Sales and Public Relations to manage the roll out of the annual promotional schedule and to create additional programs or promotions to improve the profitability and image of the F&B operation.
• To encourage usage of Social Media for F&B brand awareness guest feedback and increased revenues and assess outcome.
• To monitors and analyse the competitors operations in order to assess their activities and trends and to ensure that we keep getting better to keep us the best.
• To review and analyse market trends globally and locally in order to keep up to date in our operation.

• To conduct daily meetings with departments heads on the below and other topics:

• Overall Food and Beverage financial results and profitability
• Projected business
• Operations results and problems
• Changes in procedures
• New management policies
• Quality improvement/results
• Sales improvement
• Productivity improvement
• Career development succession planning education
• To attend all other meeting as required by the administrative calendar

• To provide leadership and support for all direct reports and other colleagues in the division and maintain effective employee relations.
• To conduct such functions as interviewing hiring employee orientation appraisal coaching counselling and dismissal if necessary to ensure appropriate staffing and productivity.

• To coordinate with the Materials Manager to determine the minimum and maximum food and beverage per stocks and on the requirements for the division. To approve purchases of food and beverage items in accordance with hotel procedures.
• To closely monitor on a daily weekly monthly basis the financial performance of all outlets providing solution to improve problem areas and assisting in implementing corrective measures.
• To participate in the preparation of the annual budget and marketing plan taking ownership for the F&B Division sections.
• To prepare F&B annual Capex plan and management of Capex projects and expenditure.
• To provide a monthly forecast of all F&B revenues and expenses for the next three months.

• Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards.
• Support companys philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• Support companys philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• Support companys philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
• Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
• Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook
• Complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards

• To be aware of and comply with safe working practises as laid down under FHLSSE. This will include your awareness of any specific hazards at your work place
• To be aware of and comply with local and relevant Food Acts.
• Oversee the Food Safety program of the F&B division
• To report any defects in the building plant or equipment according to the Hotel procedures.
• To ensure any accidents to colleagues guests or visitors are reported in accordance with Hotel procedures.

• Attend all meetings as required

Skills & Qualifications

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Hotel/Business Management.
• Experience as Director of Food & Beverage in a highvolume F&B Operation with highest levels of service is preferred.
• A minimum of 10 years of experience working in a 5star hotel environment including 6 years in Food & Beverage management roles.
• International work experience in at least two of the following regions: Asia Europe North America and preferably Middle East.
• Hotel preopening or renovation experience is preferred.

• Ability to comply with all Food and Beverage brand standards.
• Ability to work under pressure.
• Excellent grooming standards.
• Willingness to develop team members and self.
• Flexibility to respond to a range of different work situations.
• Ability to work on your own or in teams.
• Ability to manage guest queries in a timely and efficient manner.
• Ability to manage all Food and Beverage Outlet operations.
• Ability to understand effective approaches of communication with different individuals.
• Fluent in verbal and written communication skills in English.
• Able to meet financial targets
• Ability to work within budgeted guidelines in relation to Food Liquor Costs and Payroll.