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Description:
Carries the sole responsibility of the department, all F&B outlets in the property. Accountable for the overall strategic guidance across the Food & Beverage operations of Meydan Hotel’s & Hospitality Division.
Planning and implements programs, policies and procedures to ensure that The Meydan standards are met.
Establishes and achieves 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.
Key Duties And Responsibilities
Manages all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Preserves excellent levels of internal and external customer service.
Designs exceptional menus, purchase goods and continuously make necessary improvements
Leads F&B team by attracting, recruiting, training and appraising talented personnel.
Establishes targets, KPI’s, schedules, policies and procedures.
Complies with all health and safety regulations.
Reports on management regarding sales results and productivity.
Monitors closely the profitability of all Food and Beverage Outlets.
Develops an action plan to address any identified areas of concern.
Provides solutions to improve problem areas and assists in implementing corrective measures
Ensures that all F&B facilities and services yield maximum profitability for the Company, as well as maximum value for money for the guest.
Plans and executes special projects to upgrade facilities and services.
Develops measures to maximize productivity of both service and production areas, and oversees implementation of said measures.
Encourages team members to come up with ideas to minimize costs and maximize productivity
Updates with all business / promotional activities of equal competitors and stays informed of changing industrial trends.
Develops and implements revenue boosting sales activities, i.e. promotions, theme nights, up selling and incentive schemes.
Initiates all Food & Beverage marketing activities, together with other relevant key departments.
Controls and approves all departmental purchase requests and store requisitions for operating material, food products and beverages.
Reviews and approves all payrolls related documents, at the end of the month prior to handing them over to Finance.
Initiates the Food & Beverage department Standards of Performance manuals and establishes the supporting training program, i.e. guest care, product knowledge, service standards, up-selling techniques, grooming standards, etc.
Ensures the timely set up of all outlets according to the service settings and in line with the opening hours of the outlets.
Ensures the availability of sufficient quantities of operating equipment.
Conducts together with the Executive Chef, two times a year an in-depth sales analysis on every menu in the operation (Menu Engineering).
Drives together with the Executive Chef all menu changes (food & beverage), their presentations, the pricing and the print work.
Initiates frequent tours of the departments’ facilities and related area, front and back of the house, to ensure the highest possible hygiene and maintenance standards.
Initiates and approves all required live entertainment activities.
Ensures that if any outlet within the department features live entertainment, all legal documents are obtained in advance and copies are distributed to all concerned key personnel i.e. NOC, etc.
Ensures that all outlet operations adhere to the legal framework and requirements.
Establishes a logistic support back up base, through outsource services, i.e. manning, operating / sound equipment, transport, etc.
Ensures that the standards required by Law and by Management are maintained at all times in the areas specified above.
Promotes efficiency, confidence, courtesy and an extremely high standard of social skills.
Displays a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
Demonstrates pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
Provides a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Supervises and directs outlet managers in reviewing outlet performance.
Conducts performance analysis of every key personnel within the department as per company policy.
Builds an efficient team of employees, by taking an active interest in their training, development, safety and welfare.
Ensure that the outlet’s operational budget is in line and costs are strictly controlled maximizing profitability.
Manages department controllable expenses including food cost, supplies and equipment.
Participates in the budgeting process for areas of responsibility.
Skills, Experience & Educational Requirements
Hotel or Hospitality Bachelor Degree or Master or its equivalent.
HACCP certified
4 – 5 years in similar position in a five star hotel.
Conceptual Outlook
Innovative Business Promotional Ideas
Capacity to Visualize
Business Acumen
Problem solving and decision making
Impact & Influence
Initiative and Commitment to Achieve
Attention to Detail & Quality
Organizing for result
Team work
Effective Communication
Business Awareness/Domain Knowledge
Leadership skills
