Director of Food Beverage

Job Description

Lead the Food and Beverage, and Catering sales division in SBC. Manage daily operations of the Saadiyat beach club, ensuring smooth management and high service standards in the absence of the Cluster Resort Director.

1. Establish and achieve department annual financial budget forecasts, meet monthly revenue and GOP targets by exercising a constant control of operational expenses.
2. Assist in coordinating the organizational and administrative functions in all areas of the Food & Beverage and catering sales division to ensure delivery of the strategy and compliance with SBC standards.
3. Extensive experience managing multiple Food & Beverage venues, including beach clubs, catering services, and event divisions.
4. Make recommendations for modernization of equipment, service methods, and presentation to improve guest satisfaction and profits.
5. Monitor closely the profitability of all Food and Beverage outlets, catering and events to provide solutions to improve problem areas and assist in implementing corrective measures.
6. Attend and conduct regular departmental meetings and briefings to ensure an open communication line with the team.
7. Update on all business and promotional activities of competitors and stay informed of changing trends.
8. Conduct performance analysis of every key personnel as per policy.
9. Develop and implement revenue boosting sales activities, together with other departments.
10. Control and approve departmental purchase requests and store requisitions for operating material, food products and beverages.
11. Monitor department duty rota to ensure efficient manning at all times.
12. Review and approve all payroll related documents, at the end of the month prior to handing them over to HR.
13. Initiate the Food & Beverage department standards of performance manuals and establish the supporting training program.
14. Conduct spot checks to ensure that all mise en place is done according to the full day service requirements.
15. Conduct sales analysis on every menu in operation with the Executive Chef.
16. Drive all menu changes, presentations, pricing and the print work with the Executive Chef.
17. Operate in a safe and environmentally friendly way to protect guests’ and colleagues’ health and safety, as well as protect and conserve the environment.
18. Comply with the hotel environmental, health and safety policies and procedures.
19. Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
20. Participate in public relations activities, sales calls or other promotional activities designed at enhancing the image and profitability of the Food and Beverage department and the hotel.