Director of Food & Beverage

Job Description

Company Description

Billed as ‘the first luxurious integrated resort in Jeddah’, Rixos Obhur Jeddah will meet the increasing demand for luxurious hospitality paired with high-quality leisure activities in the area. Among its many highlights will be a fun water park and an exclusive private beach.

The resort will host guests in 247 residential units, including 174 rooms and 73 villas with a Club Prive lounge, as well as a fine-dining restaurant, two specialty beach restaurants and a lounge bar.

Other amenities are to include a central ballroom for events, meeting rooms, a fitness centre, a spa, kids and teens clubs, and several swimming pools. All of this will be set amid green landscaping, golden beaches and a port.

Job Description

How will your day be

Reporting to the Director of Operations/Hotel Manager, the role holder will contribute to the performance of their departments by facilitating the hiring and retention of exceptional talent as well as driving colleague engagement, learning and development, performance and talent within their departments by strategically leading through their Department Heads. They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.

Here are some of the responsibilities that await you;

Planning & Organizing:

– Responsible for and oversees all Food & Beverage areas, ensuring that all hotel guests and visitors are met, and guest satisfaction is maintained across the resort.
– Maintains a high level of communication and feedback within the departments
– To ensure that all policies and SOP’s are in place for the Food and Beverage Department and that they are regularly checked upon, filed correctly and adhered to at all times
– To make sure that appropriate fire evacuation procedures are in place, that all colleagues are aware of them and that regular fire drills are carried out
– To ensure regular team, section and departmental meetings are held in the Food and Beverage Department and that the results/outcomes are recorded, filed and followed up
– To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel.
– To carry out regular quality control functions in all areas of the Food and Beverage Department to ensure a consistent high quality of all services is maintained.
– To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests
– To provide advice to the hotel’s management team on all aspects of the hotel’s operations, environmental health & safety matters as well as the operational efficiency of the property
– To carry out quality control functions in all areas of the department daily to ensure a consistent high quality of all services is maintained
– To ensure the timely and correct preparation and submission of all administration and audit reports
– To handle guest complaints, comments, problems and requests in a professional & efficient manner, to document all complaints properly and to ensure that other HODs and Managers are fully informed about complaints/issues concerning their areas of responsibility
– To carry out Duty Manager shifts/tasks when required and to perform any other duties that may be assigned from time to time by the Management
– To make sure that all working materials/equipment, areas, signage and vehicles are always in good condition and cleaned/maintained regularly and that all faulty equipment, repair matters and health & safety concerns are immediately reported to the appropriate departments for rectification
– Together with the Executive Chef, to establish the pricing policy for all F&B outlets and to initiate price changes if and when required
– Based on sales figures by menu items, to review the profitability and popularity of dishes on the menu and to make changes where applicable together with the Executive Chef
– To ensure that cost effectiveness, technical efficiency and overall quality of all services performed, and all work carried out
– To co-ordinate and control issues related to costs, expenses, wastage, breakages, security and stock control
– To ensure regular inventories of the Department are carried out on time.

People & Culture

Employee Relations

– Foster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.
– Work alongside with the Talent & Culture leader to investigate, document and administer corrective action immediately and effectively to reach the mutual goals of the business and the colleague.

Recruitment

– Hire new colleagues in conjunction with the People & Culture Leader through INES
– Use the interview guides provided and Talent Meter to gain further information on any potential candidate

Employee Engagement and Communications

– Strive to increase employee engagement by promoting a positive work environment where each colleague is informed and proactive about the overall business goals. Ensure the consistent delivery of business and associate information with transparency so that each colleague understands how they contribute to the company’s success. This will include working on the Employee Engagement Survey (EES) and Talent & Culture Audit. Ensure the EES Champions for the hotel/departmental action plans in order to increase colleague engagement and improve EES scores year on year.
– Represent the organization as an exemplary ambassador the All Inclusive – colleague Service Culture
– Labour Turnover to be closely monitored and proactive actions taken with regards to trends and suggestions to Talent & Culture leader as well as General Manager.

Learning & Talent Development & Performance Management

– Ensure bi-annual Talent Review process is conducted and associated documentation maintained to the required standard.
– Facilitate the performance management cycle from probation reviews, annual performance reviews, development plans and goal setting as well as on the job training
– Ensure Departments have adequate Departmental trainers, and these are well utilised
– For all supervisory positions have a transparent development programme in place in conjunction with the Talent & Culture leader as well as Learning & Development.
– Development of direct reports to give them ongoing feedback and development.

Finance

– The activities and contribution of the role will impact the performance of the hotel.
– They will act on behalf of the business to work through complex situations and reduce risk, interpreting and implementing company policies and employment legislation as appropriate.
– They will be required to exercise sound judgment and integrity at all times to ensure confidentiality of protected information.
– Be fiscally competent in rostering and labour costs, budgeting, forecasting including the commentary that goes with the documents/meetings.
– Demonstrate full awareness of departmental budget/P&L and work towards achieving it by minimizing expenses and maximizing F&B revenue
– Plan all CAPEX

What are we looking for

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.

Leading Myself

– Positive Orientation
– Operational Decision Making
– Self-Development & Management

Leading Others

– Developing an Empowered Team
– Leading an Engaged and Diverse Team
– Communication

Leading the Business

– Advocating Guest Passion
– Business Planning and Analysis
– Business Improvement and Change