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Director of Food Beverage

3 months ago

Abu Dhabi, United Arab Emirates Saadiyat Beach Club Full time
  • 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
  • Establish and achieve department annual financial budget forecasts, meet monthly revenue and GOP targets by exercising a constant control of operational expenses
  • 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
  • Extensive experience managing multiple Food & Beverage venues, including beach clubs, catering services, and event divisions.
  • Make recommendations for modernization of equipment, service methods, and presentation to improve guest satisfaction and profits.
  • 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.
  • Attend and conduct regular departmental meetings and briefings to ensure an open communication line with team
  • Update on all business and promotional activities of competitors and stay informed of changing trends
  • Conduct performance analysis of every key personnel as per policy
  • Develop and implement revenue boosting sales activities, together with other departments
  • Control and approve departmental purchase requests and store requisitions for operating material, food products and beverages
  • Monitor department duty rota to ensure efficient manning at all times
  • Review and approve all payroll related documents, at the end of the month prior to handing them over to HR
  • Initiate the Food & Beverage department standards of performance manuals and establishes the supporting training program
  • Conduct spot checks to ensure that all mise en place is done according to the full day service requirements
  • Conduct sales analysis on every menu in operation with Executive Chef
  • Drive all menu changes, presentations, pricing and the print work with Executive Chef
  • Operate in a safe and environmentally friendly way to protect guests’ and colleagues’ health and safety, as well as protect and conserve the environment
  • Comply with the hotel environmental, health and safety policies and procedures
  • Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards
  • 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.