Assistant Director of Food And Beverage
Job Description
<p>Four Seasons Sharm El Sheikh is looking for a talented Assistant Director of Food & Beverage who is responsible for overseeing all aspects in Plan, organize, direct and control the work of employees and managers in the in the Food & Beverage Division while ensuring exceptional service and attention to guests. </p><p><br></p><p>At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us. Our family members are masters at their crafts – a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.</p><p><br></p><p>Four Seasons Resort is located in Sharm El Sheikh, South Sinai. The resort sprawls across an enchanting natural preserve and is embellished by the emerald-colored Red Sea.</p><p><strong><u>Job Description:</u></strong></p><p><br></p><ul><li>The Assistant Director of Food and Beverage is responsible for ensuring that all areas within the Food and Beverage department are properly managed in a structured and professional manner. </li><li>Assist the Department Head in order to achieve the optimum performance of each operation outlet within the Food and Beverage department.</li><li>General Duties and Responsibilities include:</li><li>To take overall responsibility for Food & Beverage (F&B) department in the absence of the Director of F&B</li><li>To monitor guest feedback in relation to service, products and promotions and reviews in accordance with the Director of F&B</li><li>To oversee all training activities of the F&B department in conjunction with the Director of Learning & Development</li><li>To review and control the weekly payroll and overtime sheets and monitor according to budget</li><li>To consult all outlet managers on operating requirements and quality standards</li><li>To be proactive during service peak times maintaining a highly visible profile in outlets</li><li>To assist the Director of F&B on reports, forecasts, budget, marketing plan, festivals and special promotions</li><li>To interview candidates for F&B service vacancies</li><li>To work with accounts department to oversee physical inventories, analyses specialized reports, slow moving items and low stock list and productive norms</li><li>To control inventories of F&B commodities, small equipment and other consumables and to suggest FF&E replacements or additions</li><li>To ensure adequate yield and profitability of F&B operations</li><li>To have strong analytical skills -understand key business indicators and competitive trends and develop approaches to tackle these challenges</li><li>To keep informed of competitive trends, new products and legislation</li><li>To ensure that guests feel welcomed and comfortable in all F&B outlets including restaurants, bars, in- and around all places where F&B services are provided to guests</li><li>To anticipate and attend to guests needs in all F&B outlets and ensure maximum guest satisfaction at all times</li><li>To ensure that guests are properly informed and guided as to the choices available to them in terms of F&B services</li><li>To meet guests regularly, listen to and discuss their preferences so as to ensure the best possible fit between guest’s requirements and services provided</li><li>Performs any additional or special duties, as directed by the management and function as the manager on duty</li><li>To develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result</li><li>To assist in monitoring and analyzing the activities and trends of competitive restaurants and bars</li><li>To have background in fine dining and organizing and managing high-profile banquets/functions</li><li>To be excellent organizational and planning skills</li><li>To have ability to work under pressure at all times</li><li>To direct and supervise all F&B operations at close range by being physically involved in all aspects of the operations</li><li>To be capable of managing 320+ team members</li><li>To be able to train and coach the workforce and lead by example</li><li>To operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment</li><li>To comply with the hotel environmental, health and safety policies and procedures.</li></ul><p><br></p><p><br></p><p><strong><u>KNOWLEDGE AND SKILLS:</u></strong></p><p>Education: </p><p>College degree preferably specializing in hotel/restaurant management or equivalent experience is required.</p><p>Experience: Three to five years previous experience in multiple food & beverage department head positions internationally. </p><p>Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.</p><p>Requires ability to operate computer equipment and other food & beverage computer systems.</p><p>Requires reading, writing and oral proficiency in the English language.</p>
