Assistant Director of Food Beverage

Roles and Responsibilities

• The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Innovation and new ideas are fostered, implemented, and shared with other hotels via corporate office.
• The sales are driven to full potential in specific outlets as appointed by the Director of Food & Beverage.
• All costs are in line with sales without compromising quality, i.e., minimum 88% LQA score.
• All rules & regulations are strictly established and adhered to within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Supporting and implementing new Talent Development initiatives.
• Taking the time to meet all new Food & Beverage colleagues.
• Assisting in sourcing the best available products, constantly aiming to improve quality and communicating about the products both internally and externally.
• Establishing good partnerships with suppliers and involving them in activities that will strengthen working relationships.
• Monitoring and constantly improving quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
• Handling guest complaints.
• Overseeing every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
• Conducting daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
• Preparing a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Following the local and global food & beverage trends.
• Ensuring that all managers plan and implement effective training programmes in the appointed outlets.
• Being actively involved in the operations of the appointed outlets to ensure regular guest contact.
• Responding to any changes within the Food & Beverage department as dictated by the hotel management.
• Acting as the secondary point of contact to the Corporate Food & Beverage Team.
• Supporting the implementation of corporate policies, procedures, guidelines, traditions, and initiatives.
• Attending all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Food & Beverage Head of Department.

Desired Candidate Profile

1. Leadership & Team Management

• Staff Supervision: Overseeing F&B managers, chefs, servers, and other staff to ensure smooth operations.
• Training & Development: Coaching staff to enhance performance, create training programs, and ensure high service standards.
• Conflict Resolution: Addressing issues with staff, customers, or suppliers diplomatically and efficiently.
• Motivational Skills: Inspiring teams to provide exceptional service while maintaining a positive work environment.

2. Financial Management

• Budgeting & Cost Control: Managing P&L statements, forecasting revenue and expenses, and controlling food and labor costs.
• Pricing Strategies: Setting competitive prices based on market trends, customer preferences, and cost margins.
• Inventory Management: Overseeing inventory levels, managing supplier relationships, and minimizing waste to ensure cost efficiency.

3. Operational Excellence

• Quality Control: Ensuring that all food and beverage items meet the required standards of quality and consistency.
• Process Improvement: Identifying inefficiencies in operations and implementing improvements to streamline service and increase profitability.
• Event Planning & Coordination: Managing large-scale events, banquets, or conferences, ensuring all F&B operations run smoothly.

4. Customer Service & Guest Relations

• Guest Satisfaction: Ensuring high levels of customer satisfaction by addressing complaints, enhancing experiences, and ensuring quality service.
• Personalized Service: Understanding guest preferences, dietary needs, and offering tailored recommendations or experiences.
• Communication Skills: Interacting with guests, staff, and senior management clearly and effectively.

5. Marketing & Sales

• Menu Development: Collaborating with chefs to create new, appealing, and profitable menus.
• Promotions: Implementing strategies to boost sales, such as happy hours, seasonal menus, or special offers.
• Brand Positioning: Ensuring the F&B offerings align with the property’s brand, mission, and customer expectations.
• Social Media & Digital Marketing: Utilizing online platforms to promote events, special offers, and F&B experiences.

6. Health & Safety Compliance

• Food Safety Standards: Ensuring compliance with local and international health codes and regulations (e.g., hygiene, food storage, and handling).
• Alcohol Laws & Licensing: Understanding and ensuring compliance with alcohol service laws and licensing requirements.
• Risk Management: Identifying potential risks (e.g., foodborne illnesses, staff accidents) and implementing strategies to mitigate them.