It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.
MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, and with all rules, regulations and other requirements.
It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Dubai Human Resources Strategic Policy.
It is part of your role and your responsibility to fully support all learning and development activities.
On the Job trainers and trainings.
Group Training Technique trainers and trainings.
Update and maintain a complete Training Matrix for your division and departments.
Update and maintain and Job Specification Matrix for your division and departments.
Ensure the colleagues? career path and development needs are being prioritised and documented in accordance with the MO Profile online system.
Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information.
You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.
Use of the hotel?s network, computers or internet access which is in the hotel?s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal.
Support and adhere to all policies & procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.
Ensure to comply with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site.
Mandarin Oriental Jumeira, Dubai has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
Act as a hotel ambassador at all times.
To carry out any additional duties requested by management, related to hotel operational activities.
Divisional:
To supervise the function of all F&B employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
To inspect operational front and back of house areas of the Food and Beverage Division on a daily basis.
To control and analyse, on an on-going basis, in order to optimise the following:
Quality levels of products and service
Guest Satisfaction
Quality Measurements (such as LQE & MOQA)
Merchandising and Marketing
Financial Performance
Hygiene and cleanliness
To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
To regularly analyse sales mix, food and beverage costings and pricing.
To ensure maintenance and programming of all F&B systems and to ensure that all hardware is operational and updated.
To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the food and beverage department of the hotel.
To work with Sales and Public Relations to manage the roll out of the annual promotional schedule and to create additional programs or promotions to improve the profitability and image of the F&B operation.
To encourage usage of Social Media for F&B brand awareness, guest feedback and increased revenues and assess outcome.
To monitors and analyse the competitors? operations in order to assess their activities and trends and to ensure that we keep getting better to keep us the best.
To review and analyse market trends globally and locally in order to keep up to date in our operation.
To conduct daily meetings with departments heads on the below and other topics:
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
New management policies
Quality improvement/results
Sales improvement
Productivity improvement
Career development, succession planning, education
To attend all other meeting as required by the administrative calendar
To provide leadership and support for all direct reports and other colleagues in the division and maintain effective employee relations.
To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity.
To coordinate with the Materials Manager to determine the minimum and maximum food and beverage per stocks and on the requirements for the division. To approve purchases of food and beverage items in accordance with hotel procedures.
To closely monitor on a daily, weekly, monthly basis the financial performance of all outlets providing solution to improve problem areas and assisting in implementing corrective measures.
To participate in the preparation of the annual budget and marketing plan, taking ownership for the F&B Division sections.
To prepare F&B annual Capex plan and management of Capex projects and expenditure.
To provide a monthly forecast of all F&B revenues and expenses for the next three months.
Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards.
Support companys philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
Support companys philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
Support companys philosophy and company culture through the use of Guiding Principles
Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook
Complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards
To be aware of, and comply with, safe working practises as laid down under FHLSSE. This will include your awareness of any specific hazards at your work place
To be aware of and comply with local and relevant Food Acts.
Oversee the Food Safety program of the F&B division
To report any defects in the building, plant or equipment according to the Hotel procedures.
To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
Attend all meetings as required
Skills & Qualifications
Degree or Higher National Diploma in Hospitality/Hotel/Business Management.
Experience as Director of Food & Beverage in a high-volume F&B Operation with highest levels of service is preferred.
A minimum of 10 years of experience working in a 5-star hotel environment, including 6 years in Food & Beverage management roles.
International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
Hotel pre-opening or renovation experience is preferred.
Ability to comply with all Food and Beverage brand standards.
Ability to work under pressure.
Excellent grooming standards.
Willingness to develop team members and self.
Flexibility to respond to a range of different work situations.
Ability to work on your own or in teams.
Ability to manage guest queries in a timely and efficient manner.
Ability to manage all Food and Beverage Outlet operations.
Ability to understand effective approaches of communication with different individuals.
Fluent in verbal and written communication skills in English.
Able to meet financial targets
Ability to work within budgeted guidelines in relation to Food, Liquor Costs and Payroll.
