As Director of Food & Beverage your role is to provide strategic leadership and direction to ensure the food and beverage operation achieves its goals and contributes to the guest experience and overall profitability of the company whilst maintaining Brand standards
Report to (direct): General Manager
Scope and General Purpose of Job:
To carry the sole responsibility for the department, all F&B outlets and activities in and outside the company .
1. Specific Duties and Responsibilities:
1.1 To establish and achieve the department’s annual financial budget forecasts, i.e. meet / maximizes the monthly revenue and GOP targets by exercising a constant control of the operational expenses.
1.2 To attend all management and conducts regular departmental meetings / briefings to ensure an open communication line with the entire team.
1.3 To be updated on all business / promotional activities of equal competitors and stays informed of changing industrial trends.
1.4 To ensure that his / her immediate reliever is informed about all relevant operational issues.
1.5 To periodically conduct performance analysis of every key personnel within the department as per company policy.
1.6 To develop and implement revenue boosting sales activities, i.e. promotions, theme nights, up selling and incentive schemes.
1.7 To initiate all food & beverage marketing activities, together with other relevant key departments.
1.8 To control and approves all departmental purchase requests and store requisitions for operating material, food products and beverages.
1.9 To establish and maintain an updated departmental database.
1.10 To monitors and ensure the correct presentation of all official correspondence.
1.11 To monitor the department duty schedules to ensure efficient manning at all times.
1.12 To initiate the food & beverage department Standards of Performance manuals and establishes the supporting training program, i.e. custome care, product knowledge, service standards, up-selling techniques, grooming standards, etc.
1.13 To ensure the timely set up of all outlets according to the service settings and in line with the opening hours of the outlets.
1.14 To conduct spot checks on the appearance (condition of uniforms) and grooming of assigned staff.
1.15 To ensure the availability of sufficient quantities of operating equipment
1.16 To conduct together with the Executive Chef, two times a year an in-depth sales analysis on every menu in the operation (Menu Engineering).
1.17 To drive together with the Executive Chef and the Outlet Manager all menu changes (food & beverage), their presentations, the pricing and the print work.
1.18 To direct the development of future food & beverage Executives within the department.
1.19 To ensure that all outlet operations adhere to the legal framework and requirements.
2. General Responsibilities
2.1 To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
2.2 To generally promote and ensure good inter-departmental relations.
2.3 To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
2.4 To demonstrate pride in the workplace and personal appearance at all times when representing the company thus identifying a high level of commitment.
2.5 To adhere to Company rules and regulations at all times.
3. Occasional Responsibilities
3.1 To report any equipment failures/problems to the Maintenance Department.
3.2 To pass on any maintenance requests to the Maintenance Department.
3.3 To participate in any Training/Developments schemes as recommended by senior management.
3.4 To comply with any reasonable request made by management to the best of your ability.
What we require for this Director of F&B role?
• Management qualification from a recognised hotel or business school
• 3 years as F&B Mgr in a luxury property
• Working with a culturally diverse workforce.
• Management experience in high end free standing restaurants
• Experience in F&B project work - restaurant refurbishment or development
• Experience in large conference facilities
• Proficiency in spoken and written business English.
• Competent in Microsoft Office applications.
• Able to manage large and diverse operations.
• Creativity and innovation in food and beverage concepts and operations
• Demonstrable achievements in improving customer satisfaction and profitability.
• Menu compilation
• Supplier negotiations skills
• Finance and accounting knowledge
• Experience with EFQM or other quality model highly regarded.
- Job Location:
- Riyadh, Saudi Arabia
- Company Industry:
- Company Type:
- Employer (Private Sector)
- Job Role:
- Employment Status:
- Full time
- Employment Type:
- Monthly Salary Range:
- Number of Vacancies:
- Career Level:
- Mid Career
- Years of Experience:
- Min: 3
- Residence Location:
About This Company
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