CLUSTER DIRECTOR OF F&B
Posted on :
03-10-2022
Employer Active
1 Vacancy
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Jobs by Experience
0 - 6 years
Monthly Salary
KWD 1 - 100
Nationality
Any Nationality
Gender
N/A
Vacancy
1 Vacancy
Posted on :
03-10-2022
Job Description
- To co-ordinate all the hotel’s food and beverage business activities under the Group such as sales, customer services, promotions, etc ensuring that the budgets (i.e. the revenue and profit) and customer satisfaction are met, the latter via high quality and consistent food standards and services.
- Drives a strong Customer and Quality centric culture in hotel's F&B outlets.
- Works in close co-ordination with hotel's Exec Chef to ensure product and service presentation is conceptual and strategic in the image of its signature restaurant.
- Lead efforts into systems and processes that can have systemic beneficial impact on Food & Beverage revenue for the Group.
- Set up training system and content with the L&D team to suit the learning needs of internal and external hospitality and F&B professionals.
- To prepare the hotel’s annual F & B budget and submit to management and secure its approval. The annual budget should include manpower requirement, capital, operating expenses, etc. On budget’s approval, the incumbent rolls out the plan and sets monthly targets for the respective outlet manager/supervisor.
- To develop, in conjunction with outlet manager/supervisor, a range of F & B products and services that promotes the respective outlets' strengths and appeals with their clientele.
- To keep in close contact with competitive products/services and pricing for the purpose of using such market information to better sell and grow the hotel’s F & B business.
- To closely monitor the performance of each outlet and assist and guide the outlet manager/ supervisor to achieve the set financial targets. In conjunction with the outlet manager/supervisor, the incumbent strategies and implements appropriate actions to bring the outlet’s results to the budgeted numbers.
- To monitor the expenditures of all outlets and assist the outlet manager/supervisors in the management of cost.
- To direct all the daily F & B activities of the hotel focusing on manpower issues (such as recruitment, selection and retention of F & B staff, performance reviews, etc), service quality and food standards.
- To ensure that all outlets are efficiently manned with staff rostered in accordance with the anticipated business volume and fluctuations. In this regard, the incumbent works with the respective outlet manager/supervisor to deploy staff in accordance with the outlets’ operational requirements.
- To review and introduce new operational procedures of F & B activities in the hotel with the intent of cost reduction accruing from manpower, food/beverage wastages, utilities, etc.
- To ensure that all staff are properly trained for the tasks they are performing, in particular the departmental SOP training for the junior ranks. Training is to ensure that the staff are able to deliver high standard of customer services and those with higher potential should be identified for development purposes thereby providing the career enhancement for better and more capable staff.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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