Crowne_TopBanner

Director of Food & Beverage/Culinary - Crowne Plaza Dubai-Deira

Dubai

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
08/02/2017
Ref
DUB004154
Location
Dubai
Job Type
Food & Beverage, Food & Beverage Director
Sector
Hotel
Job Level
Management
 

At InterContinental
Hotels Group, we own, operate and franchise more than 3500 hotels, offering
close to half a million guest rooms in nearly 100 countries.  By bringing
your expertise and passion to any one of our brands, you will help us achieve our
vision : to be the most preferred, admired and successful hotel company the
world over.



 



As Director of Food & Beverage/Culinary, you will be ensuring the quality service
and standards while delivering a guest experience that is unique. Ensure
compliance with all governmental regulations concerning health, safety, or
other requirements. Your core responsibilities are as follows:



 



DEVELOPING AND MAINTAINING FOOD AND
BEVERAGE/CULINARY GOALS



  • To set expectations and hold
    food and beverage leadership team accountable for demonstrating desired
    service behaviours.

  • To review financial reports and
    statements to determine how Food and Beverage is performing against
    budget.

  • To work with food and beverage
    leadership team to determine areas of concern and develop strategies to
    improve the department's financial performance.

  • To establish challenging,
    realistic and obtainable goals to guide operation and performance.

  • To apply business knowledge -
    Understand market dynamics, enterprise level objectives and important
    aspects of the company's business to accurately diagnose strengths and
    weaknesses, anticipate opportunities and risks, identify issues, and
    develop strategies and plans. Aligning individual and team actions with
    strategies and plans to drive business results.
  • OPERATIONS



  • To monitor and guide food and
    beverage leadership team in running day to day operation.

  • To develop food and beverage
    operating strategy that is aligned with the brand’s business strategy and
    leads its execution.

  • To ensure that food and
    beverage operation is managed efficiently according to the established
    concept statements.

  • To ensure that the minimum
    operating standards are adhered to in order to achieve the level of
    service established in the departmental operations manuals.

  • To have a complete
    understanding and adherence to the hotel's policy relating to fire,
    hygiene, health and safety.

  • To ensure management of
    material resources - Obtain and see the appropriate use of equipment,
    facilities, and materials needed to do certain work.

  • To assist the executive chef in
    developing menu and to prepare recipes and specifications for beverage
    items.

  • To set expectations and hold
    food and beverage leadership team accountable for demonstrating desired
    service behaviours.

  • To ensures cash control and
    liquor control policies are in place in food & beverage areas and
    followed by all associates.

  • To replace or waive payment of
    any unsatisfactory food or beverages and take appropriate action to remedy
    the situation and implement procedures to avoid recurrence.

  •  To
    drive corporate specific programs that affect guest satisfaction and
    profitability in the outlets.

  •  To
    monitor the outlets daily log books and ensure that outlet
    managers/supervisors accomplishes daily outlet logbook and daily
    checklists.

  • To ensure that regular,
    on-going communication occurs in all areas of food and beverage (e.g.,
    pre-meal briefings, staff meetings, culinary team).

  • To comply with local
    legislation and be conversant and act in accordance with any such matters
    relating to food and beverage department.

  • To ensure that outlets are kept
    clean and organized, both at the front as well as the back of house.
  • LEADING FOOD AND BEVERAGE/CULINARY TEAM



  • To utilize interpersonal and
    communication skills to lead, influence, and encourage others.

  • To advocate sound financial/business
    decision making, demonstrates honesty/integrity and lead by example.

  • To encourage and build mutual
    trust, respect, and cooperation among team members.

  • To achieve and exceed goals
    including performance goals, budget goals, team goals, etc.

  • To identify opportunities to
    increase profits and create value by challenging existing processes,
    encouraging innovation and driving necessary change.

  • To establish and maintain open,
    collaborative relationships with direct reports and entire food &
    beverage team and monitor direct reports do the same for their team.

  • To identify the developmental
    needs of others and coaches, mentors, or otherwise helps others to improve
    their knowledge or skills.

  • To stay aware of market trends
    and introduces new food and beverage products to meet or exceed customer
    expectations, generate increased revenue and ensure a competitive position
    in the market.
  • ENSURING EXCEPTIONAL CUSTOMER SERVICE



  • To provide services that is
    above and beyond guest satisfaction and retention.

  • To improve service by
    communicating and assisting individuals to understand guest needs,
    providing guidance, feedback, and individual coaching when needed.

  • To review findings from comment
    cards and guest satisfaction results with F& B team to identify areas
    of improvement and ensures appropriate corrective action is taken.

  • To share plans to take
    corrective action based on comment cards and guest satisfaction results
    with property leadership.

  • To empower associates to
    provide excellent guest service.
  • PLANNING / ORGANIZING, DEVELOPING AND
    MAINTAINING BUDGETS



  • To formulate annual food and
    beverage operating budget and determine F&B projected revenues and
    expenses in line with the compilation of the annual business plan of the
    hotel.

  • To make recommendations for
    capex funding of food and beverage equipment and renovations in accordance
    with brand business strategy.

  • To monitor department's actual
    and projected sales to ensure revenue goals are met or exceeded and
    opportunities are identified and addressed.

  • To ensure that the department's
    operational budget is strictly adhered to and that all costs are
    controlled and expenditure approved.

  • To innovate and enforce more
    efficient procedures in terms of achieving higher revenue, less labour
    cost, covers maximization and minimization of food and beverage costs.

  • To focus on maintaining profit
    margins without compromising guest or employee satisfaction.

  • To clearly explain financial
    objectives and actual monthly results to leadership team on an ongoing
    basis.

  • To prepare Profit & Loss
    statements for F&B promotions and events.

  • To prepare and participate in
    the Monthly Objective Review. 
  • SALES AND MERCHANDISING



  • To be responsible for the
    formulation of annual marketing plan for all food and beverage areas to
    establish a list of marketing activities in line with the compilation of
    the annual business plan.

  • To identify and make regular
    visits to competitive hotels in conjunction to monitor market position,
    competitiveness of prices and services / market needs and trends /
    Competitor analysis / SWOC analysis.

  •  To
    ensure that communication is maintained with competitors in order to
    benefit from information that may be of use in market comparisons.

  • To provide recommendations for
    the advertising campaign and assist in putting together the advertising
    brief and attend subsequent meetings.

  •  To
    conceptualize, promote and execute monthly food and beverage promotions,
    oversee the planning, coordination and implementation of food and beverage
    promotions, strategies and special events in conjunction with the executive
    chef, director of sales and marketing.
  • TRAINING AND HUMAN RESOURCES ACTIVITIES



  • To ensure proximity management
    style is practised in entire f&b operation.

  • To provide guidance and
    direction to subordinates, including setting performance standards and
    monitoring performance.

  • To ensure that expectations and
    objectives are clearly communicated to subordinates; subordinates are also
    open to raise questions and/or concerns.

  • To coach and supports food
    & beverage leadership team to effectively manage wages, food &
    beverage cost and controllable expenses (e.g., restaurant supplies,
    uniforms, etc.)

  • To hire food & beverage
    leadership team members who demonstrate strong functional expertise,
    creativity and entrepreneurial leadership to meet the business needs of
    the operation and according to the defined budgeted head count in all
    areas.

  • To sets goals and expectations
    for direct reports using the performance review process and hold staff
    accountable for successful performance.

  • To bring issues to the
    attention of Human Resources as necessary.

  •  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.

  •  To
    ensure that professional development opportunities are made available to
    members of the F&B management group whether in the form of “cross
    training”, “special courses” advancement and promotion, or in some other
    form.

  • To assist in the building of an
    efficient team of leaders 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 the vacation planner is adhered to and no unnecessary overtime is
    accumulated for the associates.

  • To assist in the training of
    associates ensuring that they have the necessary skills to perform their
    duties with the maximum efficiency and in the most productive manner.

  • To ensure that the training
    program is successfully executed for the continuing development of job
    skills for all associates of the Food & Beverage Department.

  • To deal with associates
    problems/disciplinary action as per correct hotel procedure when required
    and in close liaison with Human Resources Director.

  • To ensure that all employees
    receive a job description and work in accordance to standard operating
    procedures.
  • SOCIAL BEHAVIOUR



  • To ensure that high standards
    of professional conduct and ethics are adhered by all team in dealing with
    colleagues, associates, guests, vendors, contractors and the community in
    which the hotel is located.

  • To act as a positive,
    contributing member within the hotel’s management - encouraging
    communication, cooperation and assistance among all associates.

  • To promote efficiency,
    confidence, courtesy and an extremely high standard of social skills.

  • To demonstrate pride in the
    workplace and personal appearance at all times when representing the hotel
    thus identifying a high level of commitment.

  •  To
    adhere to company and hotel rules and regulations at all times
  • OCCASIONAL RESPONSIBILITIES



  • To participate in any
    Training/Developments schemes as recommended by senior management.

  • To comply with any occasional
    request made by management to the best of your ability.

  • To undertake duties of the duty
    manager as dictated by the hotel’s duty manager’s roster and to carry out
    any executive duties as scheduled.
  • LEGAL RESPONSIBILITIES



  • To ensure that the standards
    required by Law and by Management are maintained at all times in the areas
    specified above.
  • Do you have what it
    takes to be a leader in the world's most global hotel company?



     



    If so, make it happen
    and apply now for a career with InterContinental Hotels Group, where a world of
    personal and professional opportunities exist.



     



    • Previous experience as Executive Chef in a five
      star hotel and a penchant to develop as an overall Food & Beverage Director
      role.
    • Bachelor’s degree / higher education
      qualification / equivalent in Hotel Management, Culinary Arts, or related field
    • The ideal candidate must demonstrate:
    • High level of energy and drive to achieve
      business goals
    • Mature demeanour with a young heart
    • Positivity and flexibility to work in small or
      large teams towards the success of own division as well as the overall hotel
    • Ability to initiate and follow through new
      projects and drives
    • A proven track record of creativity and
      innovation; out of box thinking
    • Hunger for great guest service and high
      financial excellence
    • Budgeting, Forecasting and Marketing excellence
    • Ability to turn around products, services and promotions
      quickly as per the need of the hour
    • Leadership capability to drive high levels of
      motivation, development and performance standards in a diverse team
    • A personal drive for self-development and learning new ways of
      doing things



    ' ' ' '