Assistant Director of Food & Beverage

2 days left

Location
Bahrain (BH)
Salary
Competitive Expat Package
Posted
06 Nov 2016
Closes
04 Dec 2016
Sector
Hotel
Job Level
Management

 

  • To ensure that the monthly forecasted food and beverage revenue figures are achieved.
  • To strictly adhere to the established operating expenses and that all costs are controlled.
  • To participate and assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To monitor all costs and recommend measures to control them.
  • To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
  • To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals.
  • To revise and update all the outlets Departmental Operations Manual on an as needed basis.
  • To assign responsibilities to subordinates and to check their performance periodically.
  • To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
  • To assist when required with Stewarding Manager in monthly inventory checks on all operating equipment and supplies.
  • To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.
  • To control the requisitioning, storage and careful use of all operating equipment and supplies.
  • To assist in running day-to-day operation of the outlets and banquets when necessary.
  • To assist to plan the outlets’ weekly roster and work schedules to ensure that outlets are adequately staffed to handle the level of business and submit a copy to the Human Resources Department / Food and Beverage Director.
  • To liaise with the Kitchen and Beverage department on daily operation and quality.
  • To handle all guest complaints, requests and enquiries on food, beverage and service.
  • To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
  • To ensure that the outlets cashiering procedures are strictly adhered to.
  • To ensure that a supervisor is always available on duty.
  • To represent the Director of Food and Beverage during his absence.
  • To identify in conjunction with the Director of Food and Beverage market needs and trends.                   

 

  • To monitor and analyze the menus and product of competitive restaurants and bars.    
  • To assist the Executive Chef in developing menu "specials" and to prepare recipes and specifications for Beverage items.
  • To plan and implement an effective sales plan and promotional activities in the outlet.                                   
  • To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
  • To participate in the formulation of the Annual Marketing Plan for all the outlets and to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
  • To monitor and update if necessary on the following:
    • Operations Manual
    • Opening and Closing Procedures
    • Outlet Policies and Procedures
    • Pricing Structure
    • Food and Beverage Menu
  • To monitor the Daily Log Book.
  • To monitor the outlet bulletin board.
  • To monitor/submit all guest/employee incident reports.
  • To attend all Food and Beverage Meeting and Daily Operations Meeting.
  • To ensure the vacation planner is adhered to and no overtime is accumulated for the employees.
  • To prepare P&L statements for promotional nights and events.
  • To plan and organize festive food promotions within the outlets.
  • To carry out any Executive Duties as scheduled.
  • To ensure that outlets are kept clean and organized, both at the front as well as the back of house.
  • To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.
  • To organize weekly cleaning schedules for all outlets and submit to Housekeeping Department
  • Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
  • Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards
  • Must apply the Sofitel Food & Beverage rituals.
  • To conduct monthly employee meetings.
  • To attend all meetings as required by Executive Management.
  • To prepare and participate in the Monthly Objective Review.
  • To respond to any changes in restaurants functions as dictated by the hotel.
  • To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
  • To develop departmental trainers and assign training responsibilities.
  • To conduct employee performance appraisals as required. Identify and develop young talents with in the organization for future potential growth into the service or within the group.

Other Duties:                       

  • To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
  • To ensure that all employees report for duty punctually wearing the correct uniform/attire and nametag at all times. And to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.        
  • To ensure that all employees provide a friendly, courteous and professional service at all times.
  • To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
  • To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
  • To ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
  • To ensure that you and all the employees read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
  • To respond to any changes in the department as dictated by the needs of the industry, company or hotel and sharing your plan of action with your direct report prior to action.
  • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
  • To attend training and meetings as and when required.
  • To conduct and/or contribute to regular Departmental Communication Meetings.
  • To ensure rosters are posted and timesheets submitted on time.
  • To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.