Director Food & Beverages Position at Hunza Serena Hotel | Jobs in Gilgit-Baltistan

Hunza Serena Hotel is looking for a Director of Food & Beverages for its hotels in Karimabad, Hunza, Gilgit-Baltistan with 10-12 years of professional experience. The application deadline is 10 March 2024.

Job Summary

Provide strategic leadership & direction to ensure the food and beverage operation achieves its goals and contributes to the guest experience and overall profitability of the hotel whilst maintaining HSH standards. Ensures a high level of guest service and satisfaction, excellent work culture, and cost-effective management of all aspects of the service. Manage multiple disciplines under F&B to continually drive total hotel revenue, maximize profitability, and improve colleague and guest engagement while supporting HSH initiatives.

Responsibilities

OPERATION& LEADERSHIP:

– Facilitates communication and cooperation across departments to ensure the standardization and continuum of services.
– Proactively develops and maintains effective relationships with internal & external stakeholders, effectively responds to and resolves guest problems and complaints promptly.
– Review work procedures and operational problems to determine ways to improve service, performance, and/or safety.
– Devise food & beverage strategies to provide innovative guest experience to exceed guest satisfaction. Ensure that the highest levels of guest services are delivered.
– Ensure collaboration with other departments to facilitate guest services.
– Ensure departmental policies are known, understood, and implemented by all stakeholders.
– Fosters an environment of teamwork where colleagues can communicate openly; keeps colleagues informed of key business information.
– Develops and maintains contact with business generators, meeting and convention planners, visitors, tour operators, airlines, corporate accounts, Government Departments, and other producers closely allied to the hotel business.
– Identify & develop new concepts of service & methods, new products, equipment & amenities to enhance the product quality to better achieve organizational objectives.
– Propose to GM for changes in the pricing strategy, based on competition analysis and keeping in mind the target guest in consultation with Executive Chef & F&B Manager.
– Ensures that all the employees adhere to the organization’s policies.
– Stays informed about local, national, and international best practices/trends regarding food, service, interior design, technology, and entertainment in F&B.
– Attends behavioral and vocational training in own and related work areas to enhance skill & develop multi-functionality.
– Ensures attendance on behavioral and vocational training in Service and Stewarding and personally conducts major training.
– To ensure effective implementation of following Code of Conduct at all times;
– CONDUCT which is of the highest ethical standards – intellectual, financial & moral.
– CONDUCT which builds and maintains Teamwork, with mutual trust as the basis of all working relationships.
– CONDUCT which puts the guest first, the company second, and self last.
– CONDUCT which exemplifies care for the guest through anticipation of their individual need, attention to detail, excellence, style, and respect for privacy along with warmth and concern.
– CONDUCT which demonstrates two-way communication accepting constructive debate and dissent whilst acting fearlessly with conviction.
– CONDUCT which demonstrates that people are our key asset, through respect for every employee, and leading from the front regarding performance achievement as well as individual development.
– CONDUCT which at all times safeguards the safety, security, health, and environment of guests, employees, and the assets of the company.
– CONDUCT which avoids the short-term quick fix for the long-term establishment of a healthy precedent within the hotel.

FOOD & BEVERAGE

– Oversees the overall management of all Food & Beverage operations to include, but not limited to, guest service, food & beverage quality, inventory management, outlet reservations, and occupancy, systems management, budget, and forecasting.
– Monitor service and food & beverage standards in all outlets to ensure that all outlets of units under his/her control achieve the highest standards of quality in food production and service.
– Work with the Marketing Manager for the Annual Marketing plan of the Food & Beverage Department to be approved by the General Manager.
– Ensures that menus are changed regularly, as per the market’s need & policy.
– Ensures that the best quality of food & beverages raw material is procured.
Constantly reviews and ensures the hygiene and sanitation standards of all the food & beverage areas are maintained.