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doha, Qatar
Four Seasons Hotels and Resorts
Full time
Assist the F&B Director in carrying out all types of projects, whether for operational investments or the preparation, monitoring and implementation of Capex Plans, including relations with suppliers or service providers, as well as liaison with other hotel services
Assist the F&B Director on any strategic initiative
Participate fully with the F&B Director in Renovations or Creations of points of sale, creations of ‘pop-ups’ or any other event projects
Work with the F&B Director on current and future Catering Concepts
Assist F&B Managers with Quotation searches, search for equipment or suppliers, various projects
Creation of various financial analysis and reports on performance, including but not limited to Revenue, COS, other expenses, Payroll
Supervision of daily orders in Birchstreet for all kitchens, reconciliation of discrepancies between purchase orders and invoices, resolution of food invoices without a purchase order and resolution of FB accounts payable discrepancies (tasks done by the Cost Control )
Supervision of updates and maintenance of order guides in Birchstreet (references, prices, packaging, etc.) done by the Cost Control
Monitoring of price changes for products ordered for the Kitchens and working in collaboration with the Purchasing Department for renegotiation needs
Work closely with the Purchasing Department on the development of the food cost reduction programs.
Development and communication of the weekly Food Cost Trend, general and for each individual kitchen
Development and communication of the Beverage Cost Trend weekly, general and for each point of sale
Work closely with Purchasing to establish overall monthly food and beverage costs
Establish in collaboration with the Bar team the technical recipe sheets of the cocktails, existing and new, in order to carry out the costing of the Bar menu in order to ensure a beverage cost in line with the budgeted goals
Follow market trends
Ensure the updating and maintenance of beverage items in Micros, as well as the consistency of beverage items between Birchstreet and Micros, in order to allow a consistent calculation of the beverage cost and to eradicate “open beverage” in the different points of sale
Establish, in collaboration with the Kitchens, the technical recipe sheets for each dish/dessert, existing and future, and proceed with the corresponding ” costings ”
Updated all recipes in Birchstreet to ensure costing scalable »
Ensure the correct configuration and updating of items in the various software participating in the engineering menu ( Birchstreet , Micros, Avero , etc.) in order to ensure that costs and revenues are up to date and correctly “linked” between them
Establish the ” costing ” of the menus and menus of all the restaurants and communicate them to the kitchen & restaurant teams, and to the F&B management to assist them in establishing the selling prices, with each change of menu or in order to reassess the selling price of dishes and ensure profitability.
Work with the restaurant teams and the F&B Management on the menu engineering in order to establish an F&B revenue strategy to maximize the profitability of the outlets
Establish P&L for temporary F&B events: pop-up stores, etc.
Diploma in the hotel or F&B management or alternatively Business School
2-3 years of experience in a similar role
Excellent communication skills
Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.
