Food & Beverage Manager

Mövenpick Hotel & Apartments Bur Dubai Planning and Organising: To ensure that each outlet is managed by a manager who are totally accountable for their profitability. To coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. To monitor all costs and recommend measures to control them. To ensure that the Department Operational Budget is strictly adhered to. To ensure that all the outlets and banquet is managed efficiently according to the established concept statements. To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. To represent the Food and Beverage Department on the hotel's Executive Committee. To recruit and select Food and Beverage team who are able to work within the decentralized management philosophy. To monitor service and food and beverage standards in all outlets and banquets. To handle all guest complaints, requests and enquiries on food, beverage and service. To establish a rapport with guests maintaining good customer relationship. To ensure that all Departmental Operations Manuals are prepared and updated. To coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan. To conduct monthly Food and Beverage Meetings To conduct daily operations briefing with the Outlet Managers Assistant Managers or Team Leaders. To identify market needs for both, hotel guests and the local market. To monitor and analyse 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. To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel. Must be an example of the Accor Values, Brand Standards, and a champion of appearance & hygiene guidelines Implements guidelines, policies and procedures for those operating departments according to Movenpick Guidelines & Standards To train and develop Outlet Manager so that they are able to operate independently within their own profit centres. To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Assistant L&D and Quality Manager and Departmental Trainers. To develop departmental trainers and assign training responsibilities. To assign responsibilities to subordinates and to check their performance periodically. To conduct Heartist quarterly Check In and yearly performance in Ines. To identify and develop young talents within the organization for future potential growth into the group To carry out quarterly, bi yearly, yearly inventory of operating equipment. Coordinating purchasing for the food & beverage department with the finance team as per the hotel procedures Conduct interviews for candidates in the department in conjunction with People & Culture and prepare job descriptions Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Participate in the hotels budgeting, strategic planning and marketing plan creation. Implement and drive the Food & Beverage departments 12-month promotional calendar and liaise directly with Marketing and PR to make sure the creative to support the calendar is actioned in a timely manner Operations: Train and develop the food & beverage team in the departmental operating standards Maintains a presence in the outlets during operating hours. Maintain a consistent focus on improving the overall flow of food & beverage operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs To lead and support Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate Heartists training activities Foster a winning, solution-oriented work environment, motivating and engaging Heartists to continuously deliver the best possible service and to provide feedback and suggestions To lead daily food & beverage briefings and monthly Heartists meetings To have a complete understanding of and to adhere to Accor policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the food & beverage team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with People & Culture. Ensure the team work within the department with a sales focused attitu

Your experience and skills include: Service focused personality is essential and previous leadership experience required Proven ability to build and maintain good relationships with all stakeholders Communicate thoughts, actions and opportunities clearly with strong networking skills Ability to lead by example, believe in a strong team culture and set the scene for high performance

Planning and Organising: To ensure that each outlet is managed by a manager who are totally accountable for their profitability. To coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. To monitor all costs and recommend measures to control them. To ensure that the Department Operational Budget is strictly adhered to. To ensure that all the outlets and banquet is managed efficiently according to the established concept statements. To ensure the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. To represent the Food and Beverage Department on the hotel's Executive Committee. To recruit and select Food and Beverage team who are able to work within the decentralized management philosophy. To monitor service and food and beverage standards in all outlets and banquets. To handle all guest complaints, requests and enquiries on food, beverage and service. To establish a rapport with guests maintaining good customer relationship. To ensure that all Departmental Operations Manuals are prepared and updated. To coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan. To conduct monthly Food and Beverage Meetings To conduct daily operations briefing with the Outlet Managers Assistant Managers or Team Leaders. To identify market needs for both, hotel guests and the local market. To monitor and analyse 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. To respond to any changes in the Food and Beverage Department function as dictated by the industry, company and hotel. Must be an example of the Accor Values, Brand Standards, and a champion of appearance & hygiene guidelines Implements guidelines, policies and procedures for those operating departments according to Movenpick Guidelines & Standards To train and develop Outlet Manager so that they are able to operate independently within their own profit centres. To ensure that each Outlet Manager plans and implements effective training programs for their Heartist with the Assistant L&D and Quality Manager and Departmental Trainers. To develop departmental trainers and assign training responsibilities. To assign responsibilities to subordinates and to check their performance periodically. To conduct Heartist quarterly Check In and yearly performance in Ines. To identify and develop young talents within the organization for future potential growth into the group To carry out quarterly, bi yearly, yearly inventory of operating equipment. Coordinating purchasing for the food & beverage department with the finance team as per the hotel procedures Conduct interviews for candidates in the department in conjunction with People & Culture and prepare job descriptions Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Participate in the hotels budgeting, strategic planning and marketing plan creation. Implement and drive the Food & Beverage departments 12-month promotional calendar and liaise directly with Marketing and PR to make sure the creative to support the calendar is actioned in a timely manner Operations: Train and develop the food & beverage team in the departmental operating standards Maintains a presence in the outlets during operating hours. Maintain a consistent focus on improving the overall flow of food & beverage operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs To lead and support Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate Heartists training activities Foster a winning, solution-oriented work environment, motivating and engaging Heartists to continuously deliver the best possible service and to provide feedback and suggestions To lead daily food & beverage briefings and monthly Heartists meetings To have a complete understanding of and to adhere to Accor policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the food & beverage team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with People & Culture. Ensure the team work within the department with a sales focused attitude