Director of Food & Beverage/Culinary - Crowne Plaza Dubai-Deira

At InterContinental Hotels Group, we own, operate and franchise more than 3500 hotels, offering close to half a million guest rooms in nearly 100 countries. By bringing your expertise and passion to any one of our brands, you will help us achieve our vision : to be the most preferred, admired and successful hotel company the world over.

As Director of Food & Beverage/Culinary, you will be ensuring the quality service and standards while delivering a guest experience that is unique. Ensure compliance with all governmental regulations concerning health, safety, or other requirements. Your core responsibilities are as follows:


• To set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviours.
• To review financial reports and statements to determine how Food and Beverage is performing against budget.
• To work with food and beverage leadership team to determine areas of concern and develop strategies to improve the department's financial performance.
• To establish challenging, realistic and obtainable goals to guide operation and performance.
• To apply business knowledge - Understand market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. OPERATIONS

• To monitor and guide food and beverage leadership team in running day to day operation.
• To develop food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
• To ensure that food and beverage operation 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 manuals.
• To have a complete understanding and adherence to the hotel's policy relating to fire, hygiene, health and safety.
• To ensure management of material resources - Obtain and see the appropriate use of equipment, facilities, and materials needed to do certain work.
• To assist the executive chef in developing menu and to prepare recipes and specifications for beverage items.
• To set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviours.
• To ensures cash control and liquor control policies are in place in food & beverage areas and followed by all associates.
• To replace or waive payment of any unsatisfactory food or beverages and take appropriate action to remedy the situation and implement procedures to avoid recurrence.
• To drive corporate specific programs that affect guest satisfaction and profitability in the outlets.
• To monitor the outlets daily log books and ensure that outlet managers/supervisors accomplishes daily outlet logbook and daily checklists.
• To ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• To comply with local legislation and be conversant and act in accordance with any such matters relating to food and beverage department.
• To ensure that outlets are kept clean and organized, both at the front as well as the back of house. LEADING FOOD AND BEVERAGE/CULINARY TEAM

• To utilize interpersonal and communication skills to lead, influence, and encourage others.
• To advocate sound financial/business decision making, demonstrates honesty/integrity and lead by example.
• To encourage and build mutual trust, respect, and cooperation among team members.
• To achieve and exceed goals including performance goals, budget goals, team goals, etc.
• To identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• To establish and maintain open, collaborative relationships with direct reports and entire food & beverage team and monitor direct reports do the same for their team.
• To identify the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• To stay aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. ENSURING EXCEPTIONAL CUSTOMER SERVICE

• To provide services that is above and beyond guest satisfaction and retention.
• To improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• To review findings from comment cards and guest satisfaction results with F& B team to identify areas of improvement and ensures appropriate corrective action is taken.
• To share plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
• To empower associates to provide excellent guest service. PLANNING / ORGANIZING, DEVELOPING AND MAINTAINING BUDGETS

• To formulate annual food and beverage operating budget and determine F&B projected revenues and expenses in line with the compilation of the annual business plan of the hotel.
• To make recommendations for capex funding of food and beverage equipment and renovations in accordance with brand business strategy.
• To monitor department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• To ensure that the department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
• To innovate and enforce more efficient procedures in terms of achieving higher revenue, less labour cost, covers maximization and minimization of food and beverage costs.
• To focus on maintaining profit margins without compromising guest or employee satisfaction.
• To clearly explain financial objectives and actual monthly results to leadership team on an ongoing basis.
• To prepare Profit & Loss statements for F&B promotions and events.
• To prepare and participate in the Monthly Objective Review. SALES AND MERCHANDISING

• To be responsible for the formulation of annual marketing plan for all food and beverage areas to establish a list of marketing activities in line with the compilation of the annual business plan.
• To identify and make regular visits to competitive hotels in conjunction to monitor market position, competitiveness of prices and services / market needs and trends / Competitor analysis / SWOC analysis.
• To ensure that communication is maintained with competitors in order to benefit from information that may be of use in market comparisons.
• To provide recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
• To conceptualize, promote and execute monthly food and beverage promotions, oversee the planning, coordination and implementation of food and beverage promotions, strategies and special events in conjunction with the executive chef, director of sales and marketing. TRAINING AND HUMAN RESOURCES ACTIVITIES

• To ensure proximity management style is practised in entire f&b operation.
• To provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• To ensure that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• To coach and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.)
• To hire food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation and according to the defined budgeted head count in all areas.
• To sets goals and expectations for direct reports using the performance review process and hold staff accountable for successful performance.
• To bring issues to the attention of Human Resources as necessary.
• To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.
• To ensure that professional development opportunities are made available to members of the F&B management group whether in the form of "cross training", "special courses" advancement and promotion, or in some other form.
• To assist in the building of an efficient team of leaders by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
• To ensure the vacation planner is adhered to and no unnecessary overtime is accumulated for the associates.
• To assist in the training of associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To ensure that the training program is successfully executed for the continuing development of job skills for all associates of the Food & Beverage Department.
• To deal with associates problems/disciplinary action as per correct hotel procedure when required and in close liaison with Human Resources Director.
• To ensure that all employees receive a job description and work in accordance to standard operating procedures. SOCIAL BEHAVIOUR

• To ensure that high standards of professional conduct and ethics are adhe



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