المدير التنفيذي المساعد المسؤول عن الأغذية والمشروبات

The Executive Assistant Manager i/c of Food & Beverage is responsible to ensure the smooth and efficient running of all operational aspects of the Food & Beverage and to ensure that the various departments are run according to the standards set for the brand in general and the hotel specifically

1-Participate in development and preparation of hotels strategic plan.
2-Prepare budget and monitor revenues.
3-Profit and Loss responsibility.
4-Coordinate with Revenue Management and Sales to maximize F&B occupancy, rates, average check and profits.
5-Optimize revenue by sales-promoting activities and controlling the Revenue Management. in order to achieve the best possible Revenue Penetration Market Share in the market.
6-Control the duty roster for sub departments guaranteeing the quality as well as considering the highest personnel cost efficiency.
7-Oversee all labor cost controls within budget limits and occupancy variances to maximize productivity.
8- Conduct interviews with possible future employees.
9-Responsible for control of all operational tasks as well as the respective delegation and control.
10-Re-evaluate work flows to improve and optimize organization.
11- Implement and evaluate procedures and policies.
12- Ensure clear communications with all other department heads.
13-Create Career Development plans for each employee which is part of the Talent Pool or High Potentials.
14-Regularly organize departmental meetings.
15-Communicate the strategy and targets of the management to their departmental heads and the line staff and ensuring implementation.
16-Ensure and communicate up-to-date procedures for all safety relevant measures with Fire & Safety team.
17-Conduct daily walk through to ensure quality standards and cleanliness in front and back of the house areas.
18-Control the technical situation of the departments in rooms divisions.
19- Maintain a high visibility with guests and employees.
20- Responsible for maintaining 85% scoring for LQA inspections.
21-Manager on Duty weekdays and weekends.
22-GM responsibility in his/her absence.

• 5 years' experience experience as Director of F&B.
• International experience across both the Gulf region and Europe is essential.
• Sound training in various departments in international luxury hotels.
• English - excellent oral and written skills
• Additional language - beneficial.