Assistant Director of Food and Beverage
Job Description
Job description / Role
Hotel Overview:
Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Little Miss India, Frevo – Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont the Palm also features an expansive pool and beach area with a health club, Willow Stream Spa and the Fairmont Falcons Kids\’ Club.
Assistant Director of Food and Beverage
In order for this position to function effectively, the ADFB will maintain a consistent presence on the floor and will have a sharp eye for details. He/she will acts as the transmission between the service team and the executive team. He/she will ensure that the strategy and vision set for the department is followed and he/she will ensure that superior service is always delivered.
MAIN DUTIES
Summary of Daily Tasks & Responsibilities
– With a strong emphasis on operational supervision the Assistant DFB monitors the operations and assists in running the day-to-day activities of the outlets and banquets.
– To ensure that the monthly forecasted food and beverage revenue figures are achieved.
– To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
– To supervise the employees within the department, ensuring that the correct operating standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
– To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
– To liaise with the Kitchen department on daily operation and quality.
– To handle all guest complaints, requests and enquiries on food, beverage and service.
– To establish a rapport with guests to gain feedback on our product and operation quality.
– To maintain market awareness on consumers expectations and market needs and trends in the city
– To suggest new products and services in order to anticipate guests needs
– To attend all Food and Beverage Meeting and Daily Operations Meeting and to run daily operational meetings during the absence of the DFB.
– To promote communication within the team and to ensure that the F&B Director is always kept informed.
– To monitor and validate the outlets\’ weekly roster and work schedules.
– To ensure that all employees report for duty punctually wearing the correct uniform/attire and nametag at all times.
– To strictly adhere to the established operating expenses and that all costs are controlled.
– To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
– To control the requisitioning, storage and careful use of all operating equipment and supplies.
– To ensure that F&B operation is complying with Focus requirements.
– To ensure that outlets are kept in good and hygienic condition.
– To represent the Director of Food and Beverage during his absence.
– To conduct employee performance appraisals as required. Identify and develop young talents within the organization for future potential growth into the service or within the group.
– To ensure that no changes are made to previously agreed practices without the prior approval of the F&B Director.
