Food & Beverage Operations Management·Updated on Nov 14·
Full-timeDubai - United Arab EmiratesNo salary listedIn-person
About the Job
Requirements
A minimum of five years in a food and beverage management role.
A minimum of three years of experience in a five-star hotel, preferably including experience in a successful standalone food and beverage operation.
Ability to work and communicate in a multinational environment.
Ability to work independently, thrive under pressure in challenging circumstances, and develop proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients or vendors.
Ability to identify and delegate tasks effectively.
Excellent organisational and time management skills.
Ability to maintain a professional, confidential, and ethical approach.
Ability to work in a safe, prudent, and organised manner.
Responsibilities
Contribute to the hotel's vision of becoming a leader in hospitality and make its food and beverage offering a key differentiator for the brand.
Drive food and beverage department revenue while ensuring sustainable and profitable operations.
Report to duty punctually in business attire that meets the hotel's dress code and grooming standards, maintaining personal appearance and hygiene.
Provide professional and courteous service and ensure employees follow the same example.
Maintain knowledge of all hotel services and products and a thorough understanding of food and beverage products and services.
Prepare and consolidate the department's annual budget with the Finance Department.
Prepare monthly income statements for each outlet and the department, and hold monthly performance meetings with outlet management.
Attend and contribute to relevant staff meetings and hotel training sessions.
Conduct daily operational briefings with the Executive Chef and daily or weekly food and beverage meetings.
Take necessary disciplinary actions in accordance with local legislation.
Prepare and update departmental operations manuals annually.
Source high-quality products, continually improve quality, and communicate product information internally and externally.
Build partnerships with suppliers and involve them in activities that strengthen working relationships.
Monitor and improve quality and guest satisfaction using tools such as Leading Quality Assurance and the Customer Satisfaction Survey.
Handle guest complaints promptly and courteously.
Oversee each service at least weekly, including breakfast, lunch, dinner, lobby service, banqueting, room service, and bar service.
Prepare an annual departmental marketing plan with the Sales and Marketing Department, including competitor analysis and review of global trends.
Conduct competitor analysis through on-site inspections of local hotel outlets and standalone restaurants.
Analyse global trends by reviewing print and web-based media and attending local or regional trade shows and gastronomic events.
Maintain an active relationship with the hotel's Public Relations Manager concerning food and beverage outlets and events.
Ensure Outlet Managers understand market needs and trends and provide products and services that meet demand.
Coordinate with the Chef to educate employees about seasonal and new products on the market.
Develop departmental trainers, assign training responsibilities, and meet with trainers monthly.
Ensure each Outlet Manager plans and implements effective outlet-specific training programmes.
Assume executive duties assigned by the General Manager in accordance with the hotel's duty manager roster.
Respond to changes in the food and beverage department as directed by hotel management.
Serve as the main point of contact for the Corporate Food and Beverage Team.
Implement corporate policies, procedures, guidelines, traditions, and initiatives.
Ensure outlet concepts are followed and bring proposed changes or reviews to the Corporate Food and Beverage Team's attention.
Attend corporate conference calls and relevant regional and global food and beverage events.
Support the Corporate Food and Beverage Team as requested under the hotel-corporate agreement.
Desired Qualifications
Experience in a successful standalone food and beverage operation is preferred.
To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our Food & Beverage offer a key differentiating factor for the Kempinski brand. To drive the top line of the Food & Beverage Department in Kempinski Hotel Mall of the Emirates while ensuring sustainable and profitable operations.
Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
Provide a professional and courteous service at all times and ensure that all employees follow the example.
Be knowledgeable of all services and products offered by the hotel.
Have a thorough knowledge and understanding of all food & beverage products and services.
Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.
Prepare the monthly income statement for each outlet and the department as a whole, hold the monthly performance meeting with the Outlet Management.
Attend and actively contribute to all relevant staff meetings and hotel trainings.
Conduct daily operations briefings with the Executive Chef.
Conduct daily or weekly Food & Beverage meetings.
Take the necessary disciplinary actions, when needed, in accordance with local legislations.
Ensure all departmental operations manuals are prepared and updated annually.
Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.
Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
Handle guest complaints in prompt and courteous manner.
Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
Prepare a yearly marketing plan fot the department in cooperation with the Sales & Marketing Department including a competitor analysis and a revision of global trends.
Conduct the competitor analysis through on-site inspections to assess the local food & beverage offering including both hotel outlets and stand-alone restaurants.
Analyse the global trends by reviewing print and web based media and attend local/regional trade shows and gastronomic events.
Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food & Beverage outlets and events.
Ensure that all Outlet Managers are fully aware of market needs and trends and that their product and service meet the demands.
Coordinate with the Chef to ensure that employees are educated and aware of seasonal and new products on the market.
Develop departmental trainers, assign training responsibilities and meet with the trainers on a monthly basis.
Ensure that each Outlet Manager plans and implements effective outlet specific training programs.
Assume Executive duties as assigned by the General Manager in accordance with the hotel’s duty manager roster.
Respond to any changes within the Food & Beverage department as dictated by the hotel management.
Act as the main point of contact to the Corporate Food & Beverage Team.
Implement corporate policies, procedures, guidelines, traditions and initiatives.
Ensure that all outlet concepts are followed and that alterations or reviews of concepts are brought to the attention of the Corporate Food & Beverage Team.
Attend all corporate conference calls and the relevant regional and global Food & Beverage events.
Provide support for the Corporate Food & Beverage Team as requested in accordance with the hotel-corporate agreement.
To fill the position, the following is required:
Minimum five 5 years in an F&B management role.
Minimum 3 years experience in a 5* hotel, preferably experience in a successful stand alone food & beverage operation.
Ability to work and communicate in a multinational environment
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
Ability to identify and delegate tasks effectively.
Excellent organisational and time management skills.
Applies a professional, confidential and ethical approach at all times.