Director of Food & Beverage

Operational Expertise:

• Proven expertise in managing high-volume, multi-outlet all-inclusive resort operations, including:
• All-day dining restaurants
• Specialty restaurants
• Bars and lounges
• Snack outlets
• Events and banquet operations
  
  Job Description
   
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Ensures integration of departmental goals in game plans
• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job
• Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.
• Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner.
• Manage all business and functions of the F&B Department.
• Manage operations to ensure the highest quality delivery of food and beverage products and service.
• Control and analyse the below points:

•  · Sales and costs

  · Display quality and service standards of F&B products

  · Ensure proper use, protection and maintenance of departmental utensils.

   · Mentor and Follow-up monthly employees turnover

• Consolidate business relationships between employees in the department.
• Responsible for preparing training programmes for the F&B Department and the trainings of employees in his/her department.
• Organization the meetings to obtain data and achieve results.
• Attend departmental meetings and the Management meeting according to the hotel management calendar.
• Prepare and monitor monthly and annual F&B departmental budget.
• Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department.
• Contribute to preparing the hotel’s income plans and marketing programmes.
• Research opportunities for professional self-development.
• Deliver the income and expenses of the F&B Department in line with the facility’s budget discipline. Develop plans based on data of previous years.
• Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&B Department employees’ commitment to the facilities.
• Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department.
• Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.
• Conduct brainstorming sessions and group work to unleash employees’ talents.
• Take part in the Food Safety Team and attend MR meetings.
• Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
• To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
• To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
• To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
• Carry out all other duties assigned by hotel management not specified in the job description.