Director of F&B

An Amazing and Competitive Opportunity at One of the top Luxury Brands Sofitel in the Holy City Al Madina in KSA

With the following requirement

· To ensure that each food and beverage outlets and banquet are managed successfully as an independent profit center.

· To ensure that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.

· To co-ordinate 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 Department Operational Budget is strictly adhered to.

· To ensure that all the outlets and banquet are 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 Manual.

· To represent the Food and Beverage Department on the hotel's Executive Committee.

· To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.

· To monitor service and food and beverage standards in all outlets and banquets. To work with the Outlet Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.

· To handle all guest complaints, requests and enquiries on food, beverage and service.

· To establish a rapport with guests maintaining good customer relationship.

· To ensure that all Departmental Operations Manuals are prepared and updated.

· To co-ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

· To ensure that all Food and Beverage forms and reports are forwarded to the Corporate / Area Food and Beverage Departments.

· To conduct monthly Food and Beverage Meetings

· To conduct daily operations briefing with the Outlet Managers Assistant Managers or Team Leaders.

· To identify market needs for both, hotel guests and the local market.

· To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.

· To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.

· To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel.

· Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance & hygiene guidelines

· Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards

· Must apply the Sofitel Food & Beverage rituals

· To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.

· To ensure that each Outlet Manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

· To develop departmental trainers and assign training responsibilities.

· To assign responsibilities to subordinates and to check their performance periodically.

· To conduct employee yearly performance appraisal.

· To identify and develop young talents within the organization for future potential growth into the group

· To carry out quarterly, bi-yearly, yearly inventory of operating equipment.

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 name tag 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 superiors.

· 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 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.