Assistant Director of Food and Beverage | Accor

Job Description

Assıstant Director of Food and Beverage

As an Assıstant Director of Food and Beverage, you will be responsible for providing excellent guest service and maintain overall efficiency of set standards for the F&B Service function and be accountable for the hotel’s performance.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

What you will be doing:

• To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.
• To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
• To co‑ordinate 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 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 co‑ordinate 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 ensure that all Food and Beverage forms and reports are forwarded to the Corporate / Area Food and Beverage Departments.
• To conduct monthly Food and Beverage Meetings
• To conduct daily operations briefing with the Restaurant Managers, Assistant Managers or Team Leaders.
• To identify market needs for both, hotel guests and the local market.
• 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.
• 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 Rixos Values, Brand Standards, and a champion of appearance & hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards
• Must apply the Rixos Food & Beverage rituals to all existing Outlets.
• To train and develop Restaurant Manager so that they are able to operate independently within their own profit centers.
• To ensure that each Restaurant Manager plans and implements effective training programs for their staff with the Training 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 employee yearly performance appraisal.
• To identify and develop young talents within the organization for future potential growth into the group

Your experience and skills include:

• Minimum of 4-5 years’ experience in 5* hotel.
• Experience in the GCC and/or Middle East Region is a plus.
• Excellent communication skills, both written and verbal required.
• Be committed to exceeding guest expectations