• Work together with the Operations Manager to ensure smooth day-to-day F&B operations (focusing on the Buffet Restaurant & Bar)
• Contact with all F&B suppliers and are in charge of daily stock- and cost control as well as monthly reporting
• Drive implementation, monitor and improve MEININGER quality standards and compliance with regulations
• Manage the F&B team, recruit, coach and develop team members
• Oversee all daily F&B operations and serve as MOD
• Ensure high-quality satisfaction for all guests and members
• Train and develop teams to ensure the highest level of guest interaction
• Ensure monthly inventory, ordering, and forecasting are within budget
• Build strong working relationships with vendors

Skills: Operations, Suppliers, Cost Control, Quality, Leadership, Guest Service, Training, Inventory

• Establish and foster strong relationships with local tastemakers
• Oversee the evolution of the food and beverage proposition based on two main changes per annum reflecting spring / summer and autumn /winter
• Provide training for new and existing team members in all food and beverage items with a specific focus on coffee, wine, spirits, cocktails, beer
• Provide training in the use of all equipment relating to food and beverage
• Provide training to the Food Ambassadors in each hotel, equipping them to cook and present food items in line with the agreed standards
• Provide training in each hotel, equipping them to maintain a clean and safe environment in accordance with the citizenM food safety policy
• Provide training and support to MoDs to ensure they are fully equipped to order, invoice and run the food and beverage operation smoothly
• Work alongside citizen respective health and safety partner to ensure each property complies with local food safety legislation including adherence to citizenM HACCP policy
• Ensure that in all areas of food and beverage we seek opportunities to demonstrate commitment to the wellbeing of planet by taking an intelligent approach to procurement, minimising waste and seeking to reduce non recyclable items to zero
• In partnership with the respective hotel managers produce annual budgets for food and beverage revenue and cost of sales per property

Skills: Relationship Building, Menu Development, Staff Training, Equipment Training, Food Safety, Health & Safety, Sustainability, Budgeting

• Work with the hotel managers to ensure monthly revenue targets are met through the availability of quality product and the training of teams to deliver complete service
• Work with the F&B support team, the hotel managers and MOD’s to ensure costs are maintained in line with budget through menu engineering, smart ordering and accurate recording of consumption
• Ensure all collateral pertaining to food and beverage is up to date with accurate pricing and in line with brand standards
• Ensure all equipment pertaining to food and beverage is up to date with accurate pricing and in line with brand standards
• Identify opportunities for food and beverage activations that add value to the guest experience
• Support brand and commercial initiatives
• Suppliers // maintain and grow relationships with existing suppliers and ensure that conditions are reviewed on a quarterly basis to ensure both parties are happy and growing together
• Strategy on cloud's development and offers
• Deploying new systems for future openings
• Work with the F&B support team to ensure that they have key information regarding the operation on the floor to develop the best strategies

Skills: Revenue Management, Cost Control, Menu Engineering, Brand Standards, Guest Experience, Supplier Relations, Strategic Planning, System Deployment

• Support the Commercial Director in the running of the department
• Lead and manage the food and beverage department
• Implement and execute the set strategies to achieve the EBITDA targets
• Review financial reports and statements to monitor departmental performance against budgets
• Work with the food and beverage leadership team to determine areas of concern and to develop strategies to improve the department's financial performance
• Establish challenging, realistic and obtainable goals for the department and colleagues
• Implement and monitor the standard operating procedures for the department
• Maintain a safe and healthy working environment that is compliant with local regulations (ADAFSA) and international (HACCP) best practices
• Design efficient measures to ensure prompt, accurate and personalized service to all guests to achieve high guest satisfaction levels
• Recruit, train and develop a team that passionately delivers guest service excellence
• Monitor food and beverage operational, food safety and hygiene reports in order to be updated on the daily events in the department

Skills: Leadership, Strategy Implementation, Financial Management, Performance Monitoring, Goal Setting, SOP Management, Safety Compliance, Service Excellence

• Communicate new or amended procedures within the department in order to keep the outlets updated with changes
• Conduct performance appraisals for direct reports and ensure follow-up and creation of development plans
• Attend company learning and development programs and training
• Plan and organize internal and external special events in order to contribute to the success of the company
• Manage emergency situations that may arise in order to minimize possible damage, loss or injury to any guests, colleagues or company property
• Help achieve departmental and company objectives, action plans and key performance indicators
• Ensure an efficient management of the food and beverage colleagues to include there on and off the job training, daily attendance, grooming, coaching , appraisals and personal development plans
• Communicate relevant information with colleagues in order to improve internal communication within the department and company
• Motivate colleagues through the effective implementation of incentive and recognition and rewards program
• Enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations
• Reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
• Provide a clear guide of the core job activities/nature of the role

Skills: Communication, Performance Appraisals, Event Planning, Crisis Management, Goal Achievement, Staff Management, Motivation, Safety Compliance

• Improve and maintain the quality of food and service in the dining facility. 
• Assist with the monthly evaluation and revision of the menu cycle and costs.
• Assist with the weekly rosters planning including leave plots ensuring all staff have entitled time off and leave ensuring the operational needs are met. 
• Coordinates all daily "take away food" requests between the customer and the kitchen staff.
• Improve and maintain overall hygiene standards and ensure HACCP is completed in line with Client regulations
• Exercises administrative control and coordination of all F&B operations including staffing, training, scheduling, ordering, inventory control, meal and beverage pricing and equipment and facility maintenance and cleaning.
• Carry out organized training sessions as stipulated by the Operations Managers
• Maintain the smooth running of the operation, Ensures that F&B personnel consistently maintain a high level of quality service in the DFAC, and prepares and conducts annual performance evaluations of his assigned F&B staff.
• Ensures that all F&B facilities and services meet or exceed all applicable health, sanitation and/or safety requirements.
• Conduct regular staff and safety meetings and reports and investigates work-related injuries.

Skills: Quality Management, Menu Planning, Staff Scheduling, Takeaway Coordination, Hygiene Standards, F&B Operations, Staff Training, Safety Compliance

• Carry out regular handovers with the opposite shifts.
• Planning, organising and control of the food and bevarage team to the standards outlined and in conjunction with higher Management.
• Train all Team Members in the correct use of appliances and equipment.
• Assume responsibility for issued cash floats, till operations and banking of takings.
• Assist with the control of labour costs within budget requirements.
• Ensure that the correct levels of stocks i.e crockery, glassware, cutlery are maintained and cared for in the department.
• Responsible service of alcohol in line with Legislation.
• Fairly and correctly delegate tasks & duties to the team.
• Deal with any customer requests or complaints as swiftly and professionally as possible in line with Company Policies.
• Promote the Hotel’s Customer Care policy at all times.
• Carry out any other reasonable tasks requested by the higher Management team.

Skills: Shift Handover, Team Management, Equipment Training, Cash Handling, Cost Control, Stock Management, Alcohol Service, Customer Service

• Overseeing all aspects of the day-to-day operations across the restaurants, bars and other F&B outlets
• Being at the front in delivering an outstanding and memorable experience to all guests, inspiring the team to do the same
• Leading the team through service, making sure they are organised and equipped to job to the best of ability
• Acting as first point of call for any concerns or issues from team members or customers
• Training team members in product knowledge and service standards
• Promote and incentivize upselling
• Ensure hygiene standards, safety and cleanliness of all FOH bar & restaurant areas
• Keeping all food & drink menus up to date, inputting into development
• Manage drink stock and accurate ordering to ensure budgeted profit margins are met
• Ensure cost efficient and comprehensive scheduling of staff
• Work with the Events Coordinator to support planning and delivery of functions and events
• Conduct regular performance reviews with the restaurant and bar team to maintain high standards and ongoing development
• Support the implementation and maintenance of new practices and processes within F&B

Skills: Operations, Guest Service, Leadership, Training, Upselling, Hygiene, Menu Management, Stock Control

• Analyzes financial results in areas of responsibility and takes action to enhance
• Directs the day-to-day activities of the Food & Beverage department
• Achieves maximum profitability, efficiency and excellence, including daily operations
• Ensures high quality and standards of food and preparation
• Provides leadership, direction and mentoring to the Food & Beverage team, develops performance objectives and delivers performance evaluations for direct reports
• Develops and cultivates Great Experiences and Memories with all stakeholders
• Liaises and communicates effectively with all appropriate operational departments
• Plans, directs and implements Food & Beverage strategic plans and business plans
• Maximizes revenues of the Food &Beverage department while minimizing operating costs
• Prepares and monitors annual and long-term Food & Beverage budgets and forecasts
• Approves all Food & Beverage related POs and invoices
• Oversees the monthly inventory count and manages discrepancies
• Liaises closely with the Director of Operations to ensure strategic sales goals are exceeded
• Ensures compliance with licensing laws, health and safety and other statutory regulations

Skills: Financial Analysis, Operations Management, Leadership, Food Quality, Team Development, Strategic Planning, Budgeting, Compliance

• Direct, plan and oversee the day-to-day activities of all outlets, kitchens and banquet events.
• Monitor the food & beverage products served throughout the Club outlets and ensure that high quality of service is delivered.
• Create, plan and market events and promotions for Club members keeping members engaged and excited.
• Interact with Members to ensure Member satisfaction and enjoyment of the Club services.
• Lead Department Heads in the preparation and application of budgets and have overall responsibility for costs.
• Provide guidance to the Banquet Sales team and prepare business strategies.
• Lead the food & beverage team to achieve budgeted food sales, beverage sales, labour costs and profitability
• Assist with the development and delivery of Club policies and standards, promotional events and activities.
• Act as a deputy during the absence of the General Manager.
• Ensure excellent customer service and quality is provided to all customers
• Ensure cleanliness and organization of the area
• Professionally resolve queries with customers/suppliers and all third party vendors
• Effectively implement marketing strategies to drive sales
• Generate and collate sales reports

Skills: Operations Management, Service Quality, Event Planning, Member Relations, Budgeting, Team Leadership, Marketing Strategies, Reporting

• Proficient in the following dimensions of restaurant functions including food planning and preparation, inventory management, sanitation, service standards, staffing and employee management, payroll and financial reporting
• Able to organize time effectively, forward plan and prioritize tasks to ensure workload is balanced and urgent situations are dealt with immediately. 
• Ability to multitask and delegate duties
• Ability to read, speak and write English language in order to interact with staff and guests, additional language skills would be a distinct advantage and benefit
• Knowledge of food and beverage preparations, service standards, guest relations and etiquette
• Knowledge of the appropriate table settings and service ware
• Experience selecting, training, performance management of staff, sales building, scheduling and managing expenses
• Experienced in all areas of store operations, including food service
• Experience effectively implementing change and demonstrated results in execution
• Ability to read and understand financial reports
• Ability to use computer including email, internet, Microsoft applications, Delphi, SMS and Open Table.
• Ability to conduct service and product training.

Qualifications: BA in Hospitality Management with 5 years of Experience

• Ability to participate in the promotion of Bardessono and The Restaurant, both within the hotel and the community.
• Ability to read, understand and comply with instructions, safety rules and guidelines.
• Ability to speak with poise, voice control and confidence using proper English and a well-modulated voice.
• Excellent written and verbal communication skills with the ability to multi-task, work independently, and prioritize in a high-stress, fast-paced environment
• Customer service-oriented with the ability to interact with guests and all levels of management throughout the organization
• Knowledge of accounting policies and procedures and POS Systems
• Proficient in Microsoft Excel, Outlook, Word, and PowerPoint
• Knowledge of Food & Beverage Strategy Planning & Implementation.
• Excellent interpersonal skills and adaptable to the new normal services.
• Ability to handle multiple functions and be proactive.
• Good command of both written and spoken English and Thai.
• Experience working in a unionized environment

Qualifications: BS in Business Administration with 6 years of Experience

• Knowledge of fine wines and beverage programs
• Knowledge of food and beverage procedures, controls and administration as well as complete awareness and ability to perform all food service functions.
• Strong interpersonal skills, can effectively communicate and relate to all levels within and outside the organization
• Ability to create and build positive and productive relationships
• Ability to respond quickly and effectively to changing trends and circumstances
• Ability to embrace change and welcome fresh perspectives, learn from past mistakes and adjust accordingly
• Ability to manage appropriate steps to get projects completed
• Strong abilities to organize people and processes
• Ability to create a plan for a resourceful workflow
• Ability to manage people and resources to get projects completed
• Ability to multi-task and keep order.
• Knowledge of wines, distilled spirits, malted beverages, and service skills for high-quality beverage service, modern buffet and reception set up, flow management, replenishment techniques, and aesthetically pleasing presentation.

Qualifications: BA in Culinary Arts with 5 years of Experience

• Experience managing FOH and BOH teams, including Bar/Beverage program oversight and knowledge
• Ability to work independently and/or in a team environment
• Strong verbal and written communication skills
• Excellent leadership skills - motivating and engaging the team
• Experience in recruiting and developing employees
• Ability to read, analyze, and interpret business and hotel reports.
• Ability to write reports, business correspondence, and procedure manuals
• Experience in inspiring team leader focused on the delivery of great customer service with excellent interpersonal and communication skills. 
• Experience as a unit-level manager in food and beverage establishment, preferably experienced in running operations of high volume. 
• Ability to work in a fast-paced environment and prioritize workloads
• Ability to manage complex relationships along with demonstrated ability to interact with guests, staff, and third parties that reflects highly on the Hotel, the Holiday Inn and IHG

Qualifications: BS in Hotel Management with 6 years of Experience

• Excellent leadership skills with a hands-on approach and lead-by-example work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offering advice and recommendations
• Ability to work in an environment that demands excellence, time and energy
• Experienced in using IT systems on various platforms
• Superior verbal and written communication, a passion for customer service and an ability to drive outstanding results.
• Strong appreciation of food and wine in order to match client menus
• Strong leadership presence and take a proactive hands on role in order to identify and support colleagues on all levels
• Fluent in spoken and written English
• Ability to work in a pressured environment with high expectation guests
• Experience in a Food & Beverage management role in a leading hotel

Qualifications: BA in Marketing with 5 years of Experience

• Ability to use various computer programs such as Word, Excel and Outlook
• Ability to speak effectively before groups of customers and associates
• Ability to calculate figures and amounts such as discounts, interest, commissions, and percentages.
• Outstanding knowledge of F&B Service, F&B financial reporting, health department rules and regulations, and liquor laws and regulations
• Excellent communication skills and the ability to lead, direct and motivate associates. 
• Experienced with cost controls, financial controls, profit and loss statements, etc.
• Ability to implement effective controls of food, beverage and labor costs in the department.
• Ability to maintain high standards of food & beverage quality, service & marketing to maximize profits through outstanding customer service.
• Ability to review and evaluate the degree of customer satisfaction of the Food & Beverage operations.
• Ability to assist in the recruiting of high-quality personnel and manage the development, motivation and retention of staff.
• Ability to conduct and execute all company and General manager-directed projects

Qualifications: BS in Food Science with 6 years of Experience

• Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations
• Excellent customer service skills in a fast-paced setting
• Experience overseeing events preferred
• Strong computer skills including POS system 
• Ability to communicate effectively with the public and other Team Members.
• Ability to read, write and speak and understand English.
• Ability to understand financial goals and accomplish them.
• Experience in inspiring team leaders focused on the delivery of great customer service
• Proficient with Microsoft Office (Excel, Word, PowerPoint, Outlook)
• Experience with Purchasing and costing
• Familiar with Alcohol and Food Service regulations, laws, and practice

Qualifications: BA in Event Management with 4 years of Experience

• Strong food knowledge with a variety of menus and previous experience supervising service personnel
• Experience effectively leading a team
• Ability to communicate through oral and written skills with staff, creating a positive work environment.
• Ability to manage frequent change.
• Ability to manage time as well as the time of others.
• Knowledge of account, P&L, review, and invoice processing
• Familiar with continuous improvement methodologies preferred
• Familiar with personal and organizational KPI systems and measurements preferred
• Experience in developing, implementing, and maintaining standard operating policies and procedures
• Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
• Ability to inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture

Qualifications: BS in Tourism Management with 5 years of Experience

• Solid working knowledge of computer applications including Microsoft office, POS systems (Bypass), and timekeeping system.
• Experience training new employees and volunteers
• Advanced knowledge of inventory procedures and controls
• Experience ordering products for a high-volume venue or facility
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and IEC concession operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

Qualifications: BA in Public Relations with 6 years of Experience

• Experience in renowned hotels or well-established catering operations with 5 years in a role of managing multiple outlets
• Sound food and beverage knowledge in Western cuisine, Chinese restaurant experience an advantage, and knowledge of HACCP compliance
• Strong leadership with excellent communication and interpersonal skills
• Sound knowledge of F & B management and products
• Understanding of F & B trends
• Knowledge of HACCP systems is an advantage
• Proficiency in IT hospitality systems
• Fluency in both written and spoken English and Cantonese
• Experience in a Food & Beverage management role in a leading hotel.
• Experience in large conferences and events is a distinct advantage.
• Excellent Leadership skills.
• Experience in recruiting and developing employees.

Qualifications: BS in Management with 5 years of Experience