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Food Beverage Manager

Details: Posted on: 28th August 2018

• Company Name: Accor Hospitality Group
• Employment Type: Full Time
• Monthly Salary: Unspecified

• Minimum Work Experience: 2-5 Years
• Minimum Education Level: Bachelors Degree

• Listed By: Employer
• Career Level: Manager

Description:

Hotel or EntityNovotel FujairahManaged hotel

City FUJAIRAH
State Eastern UAE

Region/Country
United Arab Emirates

Designed for natural livingNovotel, the AccorHotels group’s mid-scale brand, has nearly 496 hotels and resorts in 58 countries, located at the heart of major international cities, in business areas and tourist destinations. With a homogenous service in all its hotels, Novotel contributes to the well-being of business and leisure travellers: spacious and adaptable rooms, balanced meals 24/7, meeting rooms, caring staff, dedicated children’s areas and fitness rooms. Novotel hotels are also pioneers of sustainable development by participating in the Green globe global certification programme. Discover the hotel

Contract

Job Level

Job

Job

Fixed-term contract:

No

Status

Full Time

Anticipated Start Date

26-09-2018

Contact

Mahmoud Ramy
H6822-HR@accor.com

Show Phone Number

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality Management
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

Excel
Power Point
Word

Key tasks

Overview of duties
Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
Conveys the hotel's image and atmosphere by providing a warm and friendly welcome, being available and frequently visible in the hotel.
Helps employees improve their skills and provides support for career development.
Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.
Takes part in the definition of hotel strategy and implements it in the F&B department
Improves the department's results by increasing sales, improving the management of points of sale (restaurants, bars, 24hr service etc), spend and profitability

Customer relations
Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel
Handles guest comments and complaints, ensuring follow-up
Develops strong relationships with guests with the aim of gaining their loyalty
Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome

Professional techniques / Production
Steers and promotes all the F&B points of sale
Ensures that all information is duly passed on to the applicable departments
Organises and supervises the preparation of points of sale according to activity forecasts and product information
Ensures the brand's reference standards are properly applied
Ensures that sales materials are of good quality and ensures that pricing is in line with strategy
In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions
Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef
Is responsible for keeping equipment and furniture in good condition, for keeping machinery and appliances in reliable working order, and for following up technical maintenance
Assures hotel management cover early mornings, evenings, weekends and on bank holidays
Attends meetings for Heads of Department
Passes on the management team's decisions
Knows how all the hotel's departments operate and is able to replace another Head of Department in case of absence
May occasionally be asked to replace the General Manager

Team management and cross-departmental responsibilities
Evolves working methods in line with brand philosophy
Develops team spirit and motivation by creating a good working atmosphere
Supervises recruitments in conjunction with the Points of Sale Managers
Organises the welcome of new employees
Carries out annual performance appraisals on managers under his/her responsibility, sets targets and ensures that appraisals are conducted for employees
Prepares the training plans in conjunction with the managers under his/her responsibility
Ensures that work schedules are consistent with activity forecasts for the hotel
Leads working and information meetings and team discussions
Involves and motivates the managers and employees under his/her responsibility to meet the department's quantative targets
Ensures compliance with labour legislation in the F&B department
Trains and motivates the team to use the sales pitches and ensures they are put into practice

Commercial / Sales
Establishes excellent relations with guests
Prepares the commercial action plan for the department and ensures its implementation
Sets daily sales targets to be met by the team
Is familiar with all the hotel's services and informs guests about them to encourage use
Analyses guests' comments and implements any corrective actions as required
Launches and deploys marketing initiatives in the local area in order to increase revenue
Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers
Is actively involved in the local area to keep up-to-date with specific issues and needs
Keeps close track of what the competition is doing
Uses creativity and innovation to facilitate commercial operations

Management and administration
Draws up the annual budget for the department and implements any corrective actions required
Ensures that the management results for the department are in line with the hotel's targets
Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
Adapts department organisation as required and manages headcount for optimum 'prime cost'
Draws up, implements and ensures that internal checks are carried out
Supervises F&B purchasing and manages stocks
Supervises purchasing for the restaurant and kitchen, manages stocks and checks that AccorShop purchasing targets are met as decided by the brand
Checks inventories that have been carried out
Ensures that food and beverage costs comply with requirements defined by the hotel and the brand
Takes part in 'Debtor' meetings and implements actions to recover debt

Hygiene / Personal safety / Environment
Ensures that restaurant areas are kept clean
Ensures that the equipment and cultural assets of the department remain in good condition and working order
Sets up an action plan based on the hygiene analysis results and tracks implementation
Applies the hotel's security regulations (in case of fire etc) and ensures they are respected
Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste etc) and ensures they are fulfilled
Is responsible for the security of people and property in the area under his/her remit

Education / Professional experience
Diploma or degree in hospitality - food & beverage, professional hospitality degree or hospitality management school and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills
At least 5 years' experience in the sector and impeccable knowledge of F&B professions and team management
Computer literate
Languages: fluent in the national language, English and a 3rd language would be a plus

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.