Director of Food & Beverage/Culinary - Crowne Plaza Dubai-Deira
Full job details
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
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
food and beverage leadership team accountable for demonstrating desired
statements to determine how Food and Beverage is performing against
leadership team to determine areas of concern and develop strategies to
improve the department's financial performance.
realistic and obtainable goals to guide operation and performance.
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.
beverage leadership team in running day to day operation.
operating strategy that is aligned with the brand’s business strategy and
leads its execution.
beverage operation is managed efficiently according to the established
operating standards are adhered to in order to achieve the level of
service established in the departmental operations manuals.
understanding and adherence to the hotel's policy relating to fire,
hygiene, health and safety.
material resources - Obtain and see the appropriate use of equipment,
facilities, and materials needed to do certain work.
developing menu and to prepare recipes and specifications for beverage
food and beverage leadership team accountable for demonstrating desired
liquor control policies are in place in food & beverage areas and
followed by all associates.
any unsatisfactory food or beverages and take appropriate action to remedy
the situation and implement procedures to avoid recurrence.
drive corporate specific programs that affect guest satisfaction and
profitability in the outlets.
monitor the outlets daily log books and ensure that outlet
managers/supervisors accomplishes daily outlet logbook and daily
on-going communication occurs in all areas of food and beverage (e.g.,
pre-meal briefings, staff meetings, culinary team).
legislation and be conversant and act in accordance with any such matters
relating to food and beverage department.
clean and organized, both at the front as well as the back of house.
LEADING FOOD AND BEVERAGE/CULINARY TEAM
communication skills to lead, influence, and encourage others.
decision making, demonstrates honesty/integrity and lead by example.
trust, respect, and cooperation among team members.
including performance goals, budget goals, team goals, etc.
increase profits and create value by challenging existing processes,
encouraging innovation and driving necessary change.
collaborative relationships with direct reports and entire food &
beverage team and monitor direct reports do the same for their team.
needs of others and coaches, mentors, or otherwise helps others to improve
their knowledge or skills.
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
above and beyond guest satisfaction and retention.
communicating and assisting individuals to understand guest needs,
providing guidance, feedback, and individual coaching when needed.
cards and guest satisfaction results with F& B team to identify areas
of improvement and ensures appropriate corrective action is taken.
corrective action based on comment cards and guest satisfaction results
with property leadership.
provide excellent guest service.
PLANNING / ORGANIZING, DEVELOPING AND
beverage operating budget and determine F&B projected revenues and
expenses in line with the compilation of the annual business plan of the
capex funding of food and beverage equipment and renovations in accordance
with brand business strategy.
and projected sales to ensure revenue goals are met or exceeded and
opportunities are identified and addressed.
operational budget is strictly adhered to and that all costs are
controlled and expenditure approved.
efficient procedures in terms of achieving higher revenue, less labour
cost, covers maximization and minimization of food and beverage costs.
margins without compromising guest or employee satisfaction.
objectives and actual monthly results to leadership team on an ongoing
statements for F&B promotions and events.
the Monthly Objective Review.
SALES AND MERCHANDISING
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.
visits to competitive hotels in conjunction to monitor market position,
competitiveness of prices and services / market needs and trends /
Competitor analysis / SWOC analysis.
ensure that communication is maintained with competitors in order to
benefit from information that may be of use in market comparisons.
the advertising campaign and assist in putting together the advertising
brief and attend subsequent meetings.
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
style is practised in entire f&b operation.
direction to subordinates, including setting performance standards and
objectives are clearly communicated to subordinates; subordinates are also
open to raise questions and/or concerns.
& beverage leadership team to effectively manage wages, food &
beverage cost and controllable expenses (e.g., restaurant supplies,
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
for direct reports using the performance review process and hold staff
accountable for successful performance.
attention of Human Resources as necessary.
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.
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
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.
ensure the vacation planner is adhered to and no unnecessary overtime is
accumulated for the associates.
associates ensuring that they have the necessary skills to perform their
duties with the maximum efficiency and in the most productive manner.
program is successfully executed for the continuing development of job
skills for all associates of the Food & Beverage Department.
problems/disciplinary action as per correct hotel procedure when required
and in close liaison with Human Resources Director.
receive a job description and work in accordance to standard operating
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.
contributing member within the hotel’s management - encouraging
communication, cooperation and assistance among all associates.
confidence, courtesy and an extremely high standard of social skills.
workplace and personal appearance at all times when representing the hotel
thus identifying a high level of commitment.
adhere to company and hotel rules and regulations at all times
Training/Developments schemes as recommended by senior management.
request made by management to the best of your ability.
manager as dictated by the hotel’s duty manager’s roster and to carry out
any executive duties as scheduled.
required by Law and by Management are maintained at all times in the areas
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
- 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
- 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
- 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