Director of Food & Beverage

• Establish and achieve department annual financial budget forecasts, meet monthly revenue and GOP targets by exercising a constant control of operational expenses
• Attend and conduct regular departmental meetings and briefings to ensure an open communication line with team
• Update on all business and promotional activities of competitors and stay informed of changing trends
• Conduct performance analysis of every key personnel as per policy
• Develop and implement revenue boosting sales activities, together with other departments
• Control and approve departmental purchase requests and store requisitions for operating material, food products and beverages
• Monitor department duty rota to ensure efficient manning at all times
• Review and approve all payroll related documents, at the end of the month prior to handing them over to account
• Initiate the Food & Beverage department Standards of Performance manuals and establishes the supporting training program
• Conduct spot checks to ensure that all mise en place is done according to the full day service requirements
• Conduct sales analysis on every menu in operation with executive chef
• Drive all menu changes, presentations, pricing and the print work with Executive Chef
• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures

Rotana