Director of Food & Beverage - Westin

Location
Dubai
Posted
04 Oct 2016
Closes
02 Nov 2016
Ref
66216504en
Sector
Hotel
Job Level
Management
Director of Food & Beverage - Westin
Company

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,270 properties in some 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Tribute Portfolio™, Four Points® by Sheraton, Aloft®, Element®, along with an expanded partnership with Design Hotels™. The Company also boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG®).



Location

The Westin Dubai, Sheikh Zayed Road
As the newest and grandest Westin in the region with 1,004 guest rooms including 142 suites, every detail of The Westin Dubai, Al Habtoor City – from the peaceful guestrooms with Westin Heavenly® Beds and Westin Heavenly® Baths to the six delicious restaurants with cuisines from around the world – is designed to ensure an enlivening stay. Guests can feel restored in the Heavenly Spa by Westin with 20 treatment rooms or re-energize in the 24 hour WestinWORKOUT facility. For the smallest travelers, the Westin Family Kids Club provides an outlet for discovery and the Westin Club offers an escape for club guests, 39 floors above Sheikh Zayed Road.



Department

Food & Beverage



Job Description

POSITION PURPOSE
• Provide leadership and management for the Food & Beverage Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

MAIN RESPONSABILITIES
• Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Control labour and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
• The ability to work closely with the Deputy General Manager and Planning Committee to design an effective menus, wine lists, and amenity options while ensuring excellent product quality at a fair price.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Completion of Customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Preparation of Sales Promotions & Mailings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• High employee retention.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Report any deficiencies in equipment and facilities.



Requirements

POSITION PURPOSE
• Provide leadership and management for the Food & Beverage Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

MAIN RESPONSABILITIES
• Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.