Complex Director of Food
6 days ago
**Additional Information** The Westin & Le Meridien ,City Centre Bahrain
**Job Number** 23069153
**Job Category** Food and Beverage & Culinary
**Location** The Westin City Centre Bahrain, Sheikh Khalifa Bin Salman Highway, Manama, Bahrain, Bahrain VIEW ON MAP
**Schedule** Full-Time
**Located Remotely?** N
**Relocation?** Y
**Position Type** Management
**JOB SUMMARY**
Functions as the strategic business leader of the property’s food and beverage operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
**Skills and Knowledge**
- **Customer and Personal Service** - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- **Management of Financial Resources** - Determining how money will be spent to get the work done, and accounting for these expenditures.
- **Administration and Management -** Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- **Applied Business Knowledge** - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
- **Management of Material Resources** - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
**CORE WORK ACTIVITIES**
**Managing Day-to-Day Operations**
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Order and purchase equipment and supplies.
**Developing and Maintaining Food and Beverage Goals**
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Develops business goals and creates appropriate development plans.
- Integrates objectives, opportunities and resources to achieve business goals.
**Developing and Maintaining Budgets**
- Identifies and addresses financial opportunities as needed.
- Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
- Manages department's controllable expenses to achieve or exceed budgeted goals.
- Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
- Participates in the budgeting process for areas of responsibility.
**Leading Food and Beverage Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Ensures compliance with all food & beverage policies, standards and proc
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