Director of Food Beverage

Company Description

Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.

Job Description

Summary of Responsibilities: Responsibilities and essential job functions include but are not limited to the following:

• Achievement of budgeted food sales, beverage sales, labour costs and profitability
• Completion of monthly forecasts in collaboration with department heads.
• Timely ysis of Food & Beverage Prices in relation to competition.
• Competitive ysis every six months by calling competition and gathering data such as F&B/Culinary kits, room rental rates, etc.
• Planning of F&B Marketing activities
• Development and maintenance of all department control procedures.
• Development and maintenance of department manuals.
• ure bar inventory, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• ure the maintenance of bar control policies.
• ure completion of requisitions where deemed necessary.
• Completion of monthly inventory.
• ure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food & Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• ist in menu planning and pricing.
• Ensuring that services meet guests’ specifications/requirements.
• Entertainment of potential and existing guests.
• Preparation of sales promotions & mailings.
• Telemarketing to previous clients to inquire about possible future bookings.
• Coordinate with Front Office, Room Reservations and Sales Teams on specific group requirements with the services & facilities offered. The Executive Chef is to be included in food related discussions.
• Directly responsible for overseeing medium/small function billings with particular regard to accuracy and timeliness.
• Attendance and participation at weekly F&B meeting and Department Head meetings.
• Liaise on an on-going basis with the Sales Department to ensure all guests’ needs and requirements will be met.
• Work with the Chef, Food & Beverage Manager, Restaurant Manager, and Bar Manager to ensure all arrangements and details are dealt with.
• Elish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints and completion of guests’ follow-up calls on a timely basis.
• Ensure a professional attitude and proper grooming standards when on property, ready to meet or service guests at any time,