Assistant Director of Food & Beverage

The key responsibilities of the Assistant Director of Food & Beverage are to ensure:

• The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• The sales are driven to full potential in specific outlets as appointed by the Director of Food & Beverage.
• All costs are in line with sales without compromising quality, i.e. minimum 88% LQA score.
• All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Supporting and implement new Talent Development initiatives.
• Taking the time to meet all new Food & Beverage colleagues
• Assisting in sourcing the best available products, constantly aiming to improve quality and communicating about the products both internally and externally.
• Establishing good partnerships with suppliers and involving them in activities that will strengthen working relationships
• Monitoring and constantly improving quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
• Handling of guest complaints.
• Overseeing every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
• Conducting daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
• Preparing a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Following the local and global food & beverage trends.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.
• Be actively involved in the operations of the appointed outlets to ensure regular guest contact.
• Responding to any changes within the Food & Beverage department as dictated by the hotel management.
• Act as the secondary point of contact to the Corporate Food & Beverage Team.
• Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives
• Attend all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Food & Beverage Head of Department