Food and Beverage Director job in Dubai

Job Description

We are looking for a well experienced Food and Beverage Director for our hotel.

 

Responsibilities:

• Plan, Forecast and Budget the revenues and cost for the Food & Beverage department.
• Develop and implement strategies to achieve a larger market share and attract new segments, for the various outlets.
• Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Recruitment and Performance Appraisal/ Management of the staff in the department.
• Work with the Executive Chef in the area of cuisine, menu planning & design.
• Ensure through regular monitoring of GSTS (Guest Satisfaction Tracking System) and feedback, prompt, efficient and accurate service to all guests.
• Retain guests and enhance guest loyalty through introduction of various schemes, food festivals or other retention programmes.
• Review the monthly profit and loss statement for various outlets and derive inferences and develop action plans on the same.
• Ensure that all the operational standards set for all the equipments & processes are followed.
• Work in association with cost controllers in various areas of F & B costs.
• Prepare the promotion and marketing/PR plans for various outlets.
• Develop departmental trainers in association with the training department & oversee all The training activities within the department.
• Maintain regular contacts with corporate and individual customers, and build strong relationships with them.
• Stay informed about local, national and international best practices/trends in food service,
• interior design, technology and entertainment in F & B.
• Ensure that the department procures the best quality raw material and cost effective equipment.
• Identify key communities, plan various initiatives and co-ordinate the support activities.
• Thorough knowledge of different cuisines, service styles, standards and restaurant concepts.
• Basics of Accounting and Financial Management.
• Working knowledge of MS Office, Shawman POS and Fidelio (or any other property/ point of sale systems).
• Costing and pricing techniques, Menu Planning & Designing.