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Director of Outlets

Prague, Czech Republic, Praha, hlavní mesto, Czech Republic

Director of Outlets

  • Prague, Czech Republic
  • Food & Beverage Division
  • Full time

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Mandarin Oriental, Prague is housed within a former 14th century monastery, and it is both a five-star luxury hotel and a wonderfully preserved piece of history. Blending contemporary design with period features, we offer a truly unique hotel experience. All 99 rooms at Mandarin Oriental, Prague, reflect a sense of tranquillity and sophistication. Bright large spaces and open windows offer breezy views of the courtyard and city. 

It is another world. A world of oriental luxury and the most attentive service. A world that is all about our guests.  

About the role:

The Director of Outlets in charge of F&B is responsible for, but not limited to, providing functional assistance and direction to the Food & Beverage outlets operation. To interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors, and other members of the local community. To coordinate functions and activities with other Heads of Department as appropriate. And to develop and maintain all MOHG standards, SOPs and LQEs related to the F&B operation and HACCP.

Responsibilities in the role will include, but not be limited to:

  • To ensure that Legendary Quality Standards are fully implemented, maintained and exceeded throughout the Food & Beverage department to reach guest satisfaction.
  • Supervise the day-to-day operation of Restaurant, Bar, Room Service.
  • Handle customer comments and complaints and take swift corrective action after consultation with the Hotel Manager
  • Prepare and control menu, wine and beverage lists
  • Ensure the colleagues’ career path and development needs are being prioritised and documented in accordance with the MO Profile online system.
  • To set achievable goals and carry out annual Performance reviews for all team members.
  • To conduct departmental orientation for all new team members.
  • Identify and regularly review the classification levels of all your information with your department.
  • Ensure that the information and information security equipment assets under your control are secured as effectively as practically possible to ensure the confidentiality, integrity and availability of the information assets.
  • Forecasting/ budgeting: to accurately forecast revenue and expenses in the department on a monthly basis, build budgets for the department on an annual basis
  • Financial statements: to understand P&L statement and be able to analyse all deviations from forecast/ budget/ last year
  • To ensure adequate controls are installed and maintained for the protection of the hotel’s assets against loss or misappropriation.
  • To participate in preparation of the hotel’s strategic plan, to prepare the Food & Beverage Department’s budget, forecast and marketing plan.
  • To keep up to date with trends, systems, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and visits.

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