Director Food n Beverage-Serena Hotel, Faisalabad

By Serena Hotels, Islamabad                                                  Qualification:

• MBA Management / Marketing

Experience:

• 8 to 12 years including 8 to 10 relevant experience              

Jobs Description:

• Defines Food & Beverage standards regarding quality of product & service and Develops new concepts of service & methods to achieve organizational objectives.
• Directs the Budgeting process for all capital & operational requirements in order to achieve the desired profitability.
• Identifies & develops new products, equipment & amenities to enhance the product quality.
• Approves changes in the pricing strategy, based on competition analysis and keeping in mind the target customer in consultation with Executive Chef & F&B Controller.
• Ensures that all outlets of units under his/her control achieve the highest standards of quality in food production and service. Develops an annual plan for special food promotions, marketing and PR activities. Ensures that all the employees in the department adhere to the organization’s policies.
• Analyses and monitors the Food & Beverage profitability on a regular basis and initiates corrective action.
• Ensures that menus are changed on a regular basis, as per the market’s need & policy.
• Ensures that the best quality of raw material and cost effective equipment is procured by the organization.
• Guides capital & operational budget process in F&B operation.
• Attends to any legal cases pertaining to Food & Beverage department. Ensure the compliance of ISO 9001 & 14001 requirements.
• Ensure effective implementation of the following code of conduct at all times: CONDUCT which is of highest ethical standards – intellectual, financial & moral. CONDUCT which builds and maintains Team work, with mutual trust as the basis of all working relationship. CONDUCT which puts the customer first, the company second and self-last. CONDUCT which exemplifies care for the customer through anticipation of their individual need, attention to detail, excellence and style and respect for privacy along with warmth and concern. CONDUCT which demonstrates two-way communication accepting constructive debate and dissent whilst acting fearlessly with conviction. CONDUCT which demonstrates that people are our key asset, through respect for every employee, and leading from the front regarding performance achievement as well as individual development. CONDUCT which at all times safeguards the safety, security, health and environment of customers, employees and the assets of the company. CONDUCT which eschews the short-term quick fix for the long-term establishment of a healthy precedent within the hotel. Develops training programs and schedules for F&B staff in collaboration with the training department ensuring department employees are fully trained. Ensures attendance on behavioral and vocational training in Service, Kitchen and Stewarding and personally conducts major training. Coaches and counsels subordinates.
• Uses a specifically designed appraisal system to review the performance of direct subordinates and determines their development needs. Recommends hiring, promotion, increments, disciplinary action and performance related salary increments for all subordinates