Food & Beverage Operations Management·Updated on Nov 14·
Full-timeDubai - United Arab EmiratesNo salary listedIn-person
About the Job
Requirements
A BA/BSc in Hospitality Management or a related field is required; an MBA is preferred.
At least 2 years of experience in an F&B management role is required, preferably with a five-star hotel chain.
Excellent oral and written skills in the local language and English are required; an additional language is beneficial.
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 organizational and time management skills.
Ability to apply a professional, confidential, and ethical approach.
Ability to work safely, prudently, and in an organized manner.
Ability to operate computers and office equipment.
Proficiency in Excel and Word.
Responsibilities
Manage the Room Service and in-room dining service team in cooperation with the culinary team, delivering courteous, professional, and efficient service according to outlet, hotel, and brand standards while driving sales and profit.
Set an example through punctual attendance, appropriate business attire, grooming, personal appearance, hygiene, professional conduct, service, and product knowledge, and ensure employees follow the same standards.
Keep the workplace and surrounding areas clean and organized, and ensure the team meets service and setup standards.
Maintain knowledge of hotel services and products and actively participate in Room Service menu design with the Culinary Team, Bar Manager, and Chef Sommelier or Sommelier.
Organize tastings of new Room Service menus for Room Service employees.
Upsell department offerings and suggest alternatives.
Operate the existing point-of-sale system at the assigned responsibility level.
Produce outlet reports and analyses and present them at monthly performance meetings.
Lead the outlet efficiently in costs and expenses while maintaining quality and driving revenue and profit.
Assist in preparing the Room Service budget and in planning amenities with the Culinary Team; distribute amenities according to the amenity plan.
Manage Minibar operations according to hotel standards.
Conduct monthly inventory of operating supplies and equipment with the Stewarding Department.
Account for correct settlement of sales and take overall responsibility for outlet floats when required.
Identify and correct errors during setup, service, and breakdown of operations.
Implement flexible work schedules based on business patterns; establish a pool of qualified, trained full- and part-time employees with People Services; and control payroll through flexible staffing, maximizing part-time employee utilization and cooperation with other Food & Beverage departments.
Monitor operating supplies and equipment and reduce spoilage and waste.
Attend and contribute to staff meetings, departmental and hotel trainings, and daily or weekly meetings with the kitchen team to develop the Room Service operation and foster teamwork.
Conduct daily pre-shift meetings covering preparation, guest profile, service, and special requirements.
Immediately report incidents requiring disciplinary action to the Head of Department.
Prepare and annually review departmental operations manual updates with the Assistant Head of Department.
Support activities and cooperation with suppliers.
Monitor and improve outlet quality and guest satisfaction using available tools, including Leading Quality Assurance and Customer Satisfaction Surveys.
Organize required outlet-specific training.
Undertake reasonable additional tasks and secondary duties assigned by the Head of Department and respond to changes directed by hotel management.
Handle guest enquiries and complaints courteously and efficiently, report them to the Head of Department or Assistant Head of Department, and ensure guest follow-up.
Ensure compliance with established outlet opening and closing procedures.
Act as Food & Beverage Duty Manager when the Food & Beverage Head of Department and Assistant Head of Department are absent.
Assign responsibilities to subordinates using a multitasking principle and periodically check their performance.
Perform additional responsibilities and tasks as business and hotel needs require.
Desired Qualifications
Experience in an F&B management role with a five-star hotel chain.
An additional language.
To produce an outstanding guest experience within the Room Service and in-room-dining concepts by managing a service team in cooperation with the culinary team. The Room Service Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
Reports to Head of Department / Assistant Head of Department.
Responsible for Assistant Room Service Manager, Room Service Order Takers, Room Service Waiters / Waitresses, Minibar Attendants.
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 of the Room Service outlet follow the example.
Ensure that the place of work and surrounding area is kept clean and organised at all times.
Execute and demand the team to execute the highest level of service and set-up standards at all times.
Be knowledgeable of all services and products offered by the hotel.
Set an example in terms of service and product knowledge.
Actively participate in Room Service menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.
Organise tastings of new Room Service menus for Room Service employees.
Perform up selling for all items offered by the department assigned as well as offering alternatives.
Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
Produce reports and analysis of the outlet and present report in the monthly performance meeting.
Lead the Room Service Outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
Assist in preparation of the Room Service budget.
Assist the Culinary Team with the planning of the amenities.
Execute the distribution of the amenities as the per the amenity plan.
Handle the Minibar operations as per hotel’s standards.
Conduct monthly inventory of operating supplies and equipment together with the Stewarding Department.
Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
Identify errors and correct them as required during set-up, service and breakdown of operations.
Implement a flexible work schedule based on business patterns.
Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.
Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
Attend daily or weekly meetings with the kitchen team and fostering team work to constantly develop the Room Service for more success.
Attend all required trainings as described by the department.
Conduct daily pre-shift meetings to employees on preparation, guest profile, service and special requirements.
Report incidents requiring disciplinary actions immediately to the Head of Department.
Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
Support all activities and cooperation with the suppliers.
Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
Organise all required outlet specific trainings as described by the department.
Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
Respond to any changes in the department as dictated by the hotel management.
Handle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
Ensure that the opening and closing procedures established for the outlet are followed.
Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.
Minimum 2 years in F&B management role, preferably with a 5* hotel chain.
Local language – excellent oral and written skills.
English – excellent oral and written skills.
Additional language – beneficial.
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 organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.