Director of Food and Beverage

القاهرة - مصر

الراتب شهرياً: لم يكشف

تاريخ النشر: نُشرت منذ أكثر من 30 يومًا

عدد الوظائف الشاغرة: 1 عدد الوظائف الشاغرة

سجل للتقديم

ملخص الوظيفة

Main Duties:

Develop and implement strategic plans to achieve departmental goals.
Oversee the planning and execution of all food and beverage operations.
Create and manage budgets forecasts and financial reports
To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) 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 hotels Executive Committee.
To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
To monitor service and food and beverage standards in all outlets and banquets.
To work with the Restaurant Managers Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
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.

Qualifications :

A luxury service focus distinguished presence and elevated emotional intelligence is essential
Five years in a food and beverage senior leadership role in a large operational team with multiple outlets
Bachelors degree in Hospitality Management Business Administration or a related field
Strong networking skills with proven ability to build and maintain stakeholder relationships
Ability to communicate clearly
Experience in building a strong team culture
A record of high performance and achievement.

Remote Work :

Employment Type :

Full-time

Main Duties:Develop and implement strategic plans to achieve departmental goals.Oversee the planning and execution of all food and beverage operations.Create and manage budgets forecasts and financial reportsTo ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cui...

Main Duties:

Develop and implement strategic plans to achieve departmental goals.
Oversee the planning and execution of all food and beverage operations.
Create and manage budgets forecasts and financial reports
To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) 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 hotels Executive Committee.
To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
To monitor service and food and beverage standards in all outlets and banquets.
To work with the Restaurant Managers Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
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.

Qualifications :

A luxury service focus distinguished presence and elevated emotional intelligence is essential
Five years in a food and beverage senior leadership role in a large operational team with multiple outlets
Bachelors degree in Hospitality Management Business Administration or a related field
Strong networking skills with proven ability to build and maintain stakeholder relationships
Ability to communicate clearly
Experience in building a strong team culture
A record of high performance and achievement.

Remote Work :

Employment Type :

Full-time

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المهارات المطلوبة

تقديم العروض أو العطاءات
تحدث العربية
إدارة الأموال
تخطيط الموارد المؤسسية
الخطوط الجوية
التآكل

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عن الشركة

AccorHotel

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... اعرض المزيد

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