Assistant Director, Food & Beverage - UAE

Location: Jumeirah
Company Name: Sofitel Dubai Wafi

Assistant Director, Food & Beverage

Primary Location

: United Arab Emirates-Dubai-Sofitel Dubai Wafi

Employee Status

: Regular

Sofitel Dubai Wafi scheduled to open in the last quarter of 2019, will be Sofitel’s largest property in the Middle East. The hotel will feature 501 luxury guestrooms inclusive of 86 suites and 97 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Patio will bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests will have the option to unwind at the So Spa and outdoor pools with private cabanas or workout in a fully-fledged fitness centre. Business travellers will have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.

Part of the Wafi Mall new extension and close to the iconic Raffles Dubai, Sofitel Dubai Wafi will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist – Assistant Director, Food & Beverage, and help us to make Sofitel Dubai Wafi a truly welcoming destination!

THE POSITION

This position is to be responsible for the smooth running and financial success of the F&B Outlets operations whilst at the same time ensuring the highest level of standard and service provided to Sofitel Dubai Wafi Residents and Patrons. This position also takes responsibility for creating and maintaining a professional operation and control expenses relative to operations, supervising the F&B management team onboard and periodically recommends appropriate actions including promotions and performance reviews.

KEY ROLES & RESPONSIBILITIES

• Maintain and promote Sofitel Brand Promise and operational excellence.
• Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.
• Set periodical business plan, budget, and forecast and performance reports.
• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
• Analyze daily reports to check irregularities.
• Must know the standards set by Sofitel Dubai Wafi.
• Be present in day to day outlet operations to ensure standards are being followed in accordance with operating guidelines and F&B policies and procedures.
• Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
• Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with Sofitel Dubai Wafi policies and procedures.
• Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
• Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting.
• The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
• Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts
• The ability to aid each Department Head in giving the necessary training to their staff and to assist them in it.
• Able to follow established and proper Accounting procedures.
• Review the various Operations Manuals and incorporate adherence to the manuals into the training program. Recommend changes in the manuals as necessary.
• The ability to develop and maintain effective communications between all operating departments.
• The ability to perform other tasks or projects as assigned by Director of Food and Beverage
• Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
• Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Ensure that all F&B outlets update Guest Preference database on a regular basis.
• Oversee the training and supervision of F&B employees, which includes work allocation, training, and problem resolution; evaluates performance and makes recommendations for employee action; motivates employees to achieve peak productivity and performance.
• Assume full responsibility of the F&B Department in the absence of the F&B Director. This includes all practices, procedures, training and guest satisfaction levels.
• The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.
• The ability to respond properly in any hotel emergency or safety situation.
  

PERSONAL ATTRIBUTES

• Excellent reading, writing and oral proficiency in English
• Excellent motivational skills.
• Excellent leader and trainer.
• Strong interpersonal skills and attention to detail.
• Self-discipline, initiative, and leadership ability.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.
• Demonstrates leadership qualities.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Proven organizational skills, able to set and meet deadlines with quality results.
• Detailed F&B knowledge, including wine and spirits.
• Operational experience is a must.
• Profound knowledge in budgeting, forecasting, expenses and payroll control.
• Must possess high ethical believes – integrity.
• Must possess good communication skills for dealing with diverse staff.
• The ability to think and plan strategically.
• Regularly inspect food & beverage quality by conducting GAP standard audits.
• The ability to constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service.
• Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
• Conduct MOD shift and experience the hotel from the eyes of the Hotel residents.
• Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational
  

QUALIFICATIONS

• Degree from a reputable hotel school preferred.
  

EXPERIENCE

• Minimum 10 - 12 years in managing F&B operations in the hotel industry
  

Job Level

: Management / Supervisory

Schedule

: Full-time

Shift

: Rotating / Shift Work

Travel

: No

Closing Date

: Ongoing

Job Number:

SDW00023