Director of Food

2 weeks ago

Jeddah, Makkah Province, Saudi Arabia RIXOS Full time
Company Description


Billed as 'the first luxurious integrated resort in Jeddah', Rixos Obhur Jeddah will meet the increasing demand for luxurious hospitality paired with high-quality leisure activities in the area.

Among its many highlights will be a fun water park and an exclusive private beach.


The resort will host guests in 247 residential units, including 174 rooms and 73 villas with a Club Prive lounge, as well as a fine-dining restaurant, two specialty beach restaurants and a lounge bar.


Other amenities are to include a central ballroom for events, meeting rooms, a fitness centre, a spa, kids and teens clubs, and several swimming pools.

All of this will be set amid green landscaping, golden beaches and a port.

Job Description:

**_

How will your day be..._**Reporting to the Director of Operations/Hotel Manager, the role holder will contribute to the performance of their departments by facilitating the hiring and retention of exceptional talent as well as driving colleague engagement, learning and development, performance and talent within their departments by strategically leading through their Department Heads.

They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.

Here are some of the responsibilities that await you;

Planning & Organizing:

  • Responsible for and oversees all Food & Beverage areas, ensuring that all hotel guests and visitors are met, and guest satisfaction is maintained across the resort.
  • Maintains a high level of communication and feedback within the departments
  • To ensure that all policies and SOP's are in place for the Food and Beverage Department and that they are regularly checked upon, filed correctly and adhered to at all times
  • To make sure that appropriate fire evacuation procedures are in place, that all colleagues are aware of them and that regular fire drills are carried out
  • To ensure regular team, section and departmental meetings are held in the Food and Beverage Department and that the results/outcomes are recorded, filed and followed up
  • To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel.
  • To carry out regular quality control functions in all areas of the Food and Beverage Department to ensure a consistent high quality of all services is maintained.
  • To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests
  • To provide advice to the hotel's management team on all aspects of the hotel's operations, environmental health & safety matters as well as the operational efficiency of the property
  • To carry out quality control functions in all areas of the department daily to ensure a consistent high quality of all services is maintained
  • To ensure the timely and correct preparation and submission of all administration and audit reports
  • To handle guest complaints, comments, problems and requests in a professional & efficient manner, to document all complaints properly and to ensure that other HODs and Managers are fully informed about complaints/issues concerning their areas of responsibility
  • To carry out Duty Manager shifts/tasks when required and to perform any other duties that may be assigned from time to time by the Management
  • To make sure that all working materials/equipment, areas, signage and vehicles are always in good condition and cleaned/maintained regularly and that all faulty equipment, repair matters and health & safety concerns are immediately reported to the appropriate departments for rectification
  • Together with the Executive Chef, to establish the pricing policy for all F&B outlets and to initiate price changes if and when required
  • Based on sales figures by menu items, to review the profitability and popularity of dishes on the menu and to make changes where applicable together with the Executive Chef
  • To ensure that cost effectiveness, technical efficiency and overall quality of all services performed, and all work carried out
  • To coordinate and control issues related to costs, expenses, wastage, breakages, security and stock control
  • To ensure regular inventories of the Department are carried out on time.

People & Culture

Employee Relations

  • Foster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.
  • Work alongside with the Talent & Culture leader to investigate, document and administer corrective action immediately and effectively to reach the mutual goals of the business and the colleague.

Recruitment

  • Hire new colleagues in conjunction with the People & Culture Leader through INES

Employee Engagement and Communications

  • Strive to increase employee engagement by promoting a positive wor

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