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Head of Food and Beverage Operations

3 months ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Accor Full time
Position Overview

The Food and Beverage Director plays a crucial role in supporting the General Manager by ensuring that operational objectives are clearly understood and effectively executed.

Key Responsibilities
  • Leadership: Inspire and manage the Food & Beverage Division, encompassing all outlets, banquets, culinary operations, and stewarding, while upholding the highest service standards.
  • Innovation: Drive creative promotions, menus, and concepts to establish a premier destination for both hotel guests and external visitors.
  • Service Excellence: Maintain a consistent presence on the floor to guide the team in delivering exceptional service.
  • Collaboration: Work closely with culinary and stewarding teams to exceed guest expectations and foster a culture of teamwork.
  • Guest Relations: Address guest complaints in partnership with the leadership team, ensuring thorough follow-up and implementing training solutions as necessary.
  • Visual Standards: Uphold a first-class visual impact in all outlets, focusing on ambiance, cleanliness, and service flow.
  • Continuous Improvement: Regularly seek opportunities to enhance product and service quality while increasing revenue and profitability.
  • Professional Service: Consistently deliver friendly and engaging service to all guests.
  • Resource Management: Liaise with all Food & Beverage departments to ensure effective resource utilization and cohesive operations.
  • Business Analysis: Analyze Food & Beverage trends to develop accurate forecasts and strategies aimed at maximizing profits.
  • Budget Management: Prepare and manage annual budgets responsibly.
  • Strategic Planning: Assist in the development of the hotel's annual strategic plan, working towards achieving set goals.
  • Renovation Vision: Provide innovative ideas for renovation opportunities.
  • Financial Targets: Lead and support all Food & Beverage departments in achieving their financial and operational objectives.
  • Revenue Generation: Drive profit through the development and execution of effective strategies and promotions while maintaining the integrity of the overall concept.
  • Cost Control: Implement effective management of food, beverage, labor, and operating expenses across the Food & Beverage division.