Food and Beverage Director
2 weeks ago
Join the Saadiyat Beach Club team as a Director of Food and Beverage, where you will lead the Food and Beverage, and Catering sales division in SBC. This role is responsible for managing daily operations of the Saadiyat beach club, ensuring smooth management and high service standards in the absence of the Cluster Resort Director.
Key Responsibilities:- Financial Management: Establish and achieve department annual financial budget forecasts, meet monthly revenue and GOP targets by exercising a constant control of operational expenses.
- Operations Management: Manage daily operations of the Saadiyat beach club, ensuring smooth management and high service standards in the absence of the Cluster Resort Director.
- Sales and Marketing: 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.
- Team Management: 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.
- Communication: Attend and conduct regular departmental meetings and briefings to ensure an open communication line with team.
- Competitor Analysis: Update on all business and promotional activities of competitors and stay informed of changing trends.
- Performance Analysis: Conduct performance analysis of every key personnel as per policy.
- Revenue Growth: Develop and implement revenue boosting sales activities, together with other departments.
- Procurement: Control and approve departmental purchase requests and store requisitions for operating material, food products and beverages.
- Staffing: Monitor department duty rota to ensure efficient manning at all times.
- Payroll: Review and approve all payroll related documents, at the end of the month prior to handing them over to HR.
- Training and Development: Initiate the Food & Beverage department standards of performance manuals and establishes the supporting training program.
- Quality Control: Conduct spot checks to ensure that all mise en place is done according to the full day service requirements.
- Menu Development: Conduct sales analysis on every menu in operation with Executive Chef.
- Menu Management: Drive all menu changes, presentations, pricing and the print work with Executive Chef.
- Health and Safety: Operate in a safe and environmentally friendly way to protect guests' and colleagues' health and safety, as well as protect and conserve the environment.
- Regulatory Compliance: Comply with the hotel environmental, health and safety policies and procedures.
- Food Hygiene: Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
- Public Relations: 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.
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Food and Beverage Director
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