Director Food and Beverage

**Position**: Director Food and Beverage

**Organization**:Savoy Sharm Group

**Location**: Sharm El Sheikh, Egypt

**Experience**: 5 years minimum

**Salary**:
50000 - 80000 L.E Package for Egyptian (According to experience)
2000 - 3000$ For foreigner (According to experience)

**Industries**: Hospitality

**Main Duties**:
(_This area lists the most important outcomes and duties of the job_)

**Operation
- Ensure that all the outlets and banquets is managed efficiently according to the established concept statements
- Monitor service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary
- Conduct frequent and thorough inspections together with the Executive Chef of the Food and Beverage Operation
- Frequently verify that only fresh products are used in Food and Beverage preparation
- Frequently taste Food and Beverage in all outlets and be demanding and critical when it comes to Food and Beverage quality
- Assist the Executive Chef with creative suggestions and ideas

**Guest Service**
- Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service.
- Personally, and frequently verify that guests in the outlet are receiving the best possible service
- Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.

**Marketing**
- Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan.
- Continuously seek ways to assist the Outlet Management maximize their revenues and profits.
- Monitor and analyze the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.
- Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements

**Administration**
- Develops and maintains a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
- Maintains a comprehensive library of Manuals for all operational equipment.
- Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
- Prepares and regularly updates Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Finance ensuring targets are met and costs are effectively controlled.
- Responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner.

**People Management**
- Recruit, select and develop Food and Beverage employees to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
- Through hands on management, supervise closely all Food and Beverage employees in the performance of their duties in accordance with policies & procedures and applicable laws.
- Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of employees.
- Develop and assist with training activities focused on improving skills and knowledge.
- Ensure employees have a complete understanding of rules and regulations, and that behavior complies.
- Monitor employee morale and provide mechanisms for performance feedback and development
- Conduct annual Performance Appraisals providing honest and appropriate feedback
- Effectively communicate guiding principles and core values to all levels of employees

**Payroll & Productivity Management**
- Exercises efficient Payroll Management/Resource allocation through the employee base (Full Time & Part Time employees), multi-skilling and multi-taking establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible
- Exercises efficient Payroll Management/Resource allocation through the employee base (Full Time & Part Time employees), multi-skilling and multi-taking establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible
- Directs subordinates to ensure productivity meets standards given in accordance with Savoy Design Standards & Criteria and the Savoy Hotel Food and Beverage Operations Manual.
- Focus attention on im