Job title: Food and Beverage Manager Banqueting -French speaking
Department: VIP SERVICES
Reporting directly to: Director of Operations
Responsible for: Food and Beverage service and production
Hours of work: 40 hours per week and as required
Location: Riyadh, Jeddah and as required
Scope and Purpose of the Position:
Responsible for the management and achievement of profit for all food and beverage operations in the VIP AREA including restaurants, bars, catering and banquet operations.
Duties and Responsibilities:
Key Responsibilities:
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Oversee the management of VIP Kitchen and Service outlets
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Oversee the management of catering operations
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Oversee the management of banquet operations
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Manage staff within the organization structure and human resource and VIP policies
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Communicate regularly with food and beverage staff and conduct effective staff briefings
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Provide a professional, advisory and executive support service to the Director of Operation to assist in meeting strategic goals
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Establish systems which monitor the achievement of departmental goals
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Ensure compliance with business operations and hospitality laws
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Work with sales to manage the development of new products and services
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Develop Quality management Systems
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With Materials Manager, develop and monitor the implementation of purchasing procedures
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Manage the delivery of high quality service to guests
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Access and use Food and Beverage computer programs
Customer Service:
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Demonstrate service attributes in accordance with industry expectations and VIP standards including:
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Being attentive to VIP Guests
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Accurately and promptly fulfilling VIP Guests requests
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Anticipate VIP Guests needs
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Maintain a high level of knowledge which affects the VIP Guest experience
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Demonstrating a ‘service’ attitude
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Taking appropriate action to resolve VIP guest complaints
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Appreciate the dynamic nature of the hospitality industry and extend these service attributes to all internal customers
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Review and update existing standards to ensure competitiveness
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Ensure knowledge of the language.
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Financial Responsibilities
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Prepare, manage and achieve the department’s budget. Duties include:
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Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the F&B Private affairs budget
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Effectively monitor and analyse variations from the budget
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Develop systems that measure the cost effectiveness of the department
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Develop procedures that track, report on, and control the running costs of the department
Business Planning:
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Contribute to the overall strategic plan of the business and help compile the annual F&B business plan
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Keep abreast of trends in your area and implement best practice initiatives
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Develop a competitive business plan for your operational area and communicate this to your operational colleagues and staff
People Management:
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Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:
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Plan for future staffing needs
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Recruit in line with company guidelines
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Prepare detailed orientation programmes for new staff
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Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
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Ensure training needs analysis of your departmental staff is carried out and training programmes are designed and implemented to meet needs
Deliver training:
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Actively work at developing your direct reports and identify high potentials
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Maintain training records for all direct reports and ensure they do the same for their staff
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Conduct probation and formal performance appraisal in line with company guidelines
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Coach, counsel and discipline staff, providing constructive feedback to enhance performance
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Approve leave requests after considering peaks and troughs in the business
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Regularly communicate with staff to maintain positive relationships
Health, Safety and Security:
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Familiarise yourself with F&B Health and Safety Policies and ensure your areas promote and comply with them
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Take responsibility to rectify hazardous situations, reporting major areas of concern to your General Manager
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Familiarise yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
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Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
General:
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Comply with the F&B Code of Conduct
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Familiarise yourself with the company values and model desired behaviour.
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Perform tasks as directed by the Manager in pursuit of the achievement of business goals