Job Description

? To monitor service and food and beverage standards in all outlets and banquets. To work with the Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary.

? To be available and on duty during peak periods (frequently opening and closing the operation).

? To conduct frequent and thorough inspections together with the Executive Sous Chefs of the Food & Beverage operation.

? To assist in menu and recipe planning and development.

? To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

Guest Service

? To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries on food, beverage and service.

? To personally and frequently verify that guests in the outlet are receiving the best possible service.

? To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.

? To be demanding and critical when it comes to service standards.

? To ensure that the Outlet team projects a warm, professional and welcome image

Food & Beverage Product

? To frequently verify that only fresh products are used in Food & Beverage preparation.

? To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.

? To assist the Executive Chef with creative suggestions and ideas.

Administration

? To ensure that all Departmental Operations Manuals are prepared and updated annually.

? To conduct weekly Food & Beverage Meeting.

? To ensure that all meetings are well planned, efficient and results oriented

? To ensure that deadlines on all projects are met.

? To ensure the smooth operation of the Food & Beverage Department.

Marketing

? To prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

? To continuously seek ways to assist the Outlet management maximize their revenues and profits.

? To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.

? To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.

Employee Handling

? To ensure that each Outlet Manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

? To ensure that each Outlet Manager maximizes productivity and morale with their respective Outlet and consistently maintain discipline following hotel Policies & Procedures and local legislation.

? To assist in the building of an efficient team of employees through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

Job Type: Full-time

Pay: AED7,000.00 - AED10,000.00 per month