Director of Restaurant Bar & Experience
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Key skills for this role
About the Role
About the job Based at the Mandarin Oriental Al Faisaliah Riyadh within the Food & Beverage Department in Riyadh, the Director of Restaurant Bar & Experience is responsible for.
Key Skills for This Role
Responsibilities
- Understand and disseminate all corporate and hotel policies and standard operating procedures to colleagues
- Support all learning and development activities
- Update and maintain complete Training Matrix for division and departments
- Update and maintain Job Description and Job Specification Matrix
- Supervise function of all F&B employees, facilities and financial performance
Requirements
- Supervise function of all F&B employees, facilities and financial performance
- Inspect operational front and back of house areas daily
- Control and analyze quality levels, guest satisfaction, financial performance, and hygiene
Full Job Posting
About the Job
- Based at the Mandarin Oriental Al Faisaliah Riyadh within the Food & Beverage Department.
- Responsible for all operational and administrative aspects of the Food & Beverage division including Outside Caterings, budgeting, continuous focus and enhancement of quality standards, training and reviews of colleagues.
Key Duties
- Understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to colleagues.
- Comply with MOHG Code of Conduct and all rules, regulations and other requirements.
- Fully understand and support the Mandarin Oriental, Al Faisaliah Riyadh People & Culture Strategic Policy.
- 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 Job Description and Job Specification Matrix for your division and departments.
Expectations
- Supervise the function of all F&B employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency.
- Inspect operational front and back of house areas of the Food and Beverage Division on a daily basis.
- Control and analyze on an on going basis to optimize quality levels of products and service, guest satisfaction, quality measurements, merchandising and marketing, financial performance, food hygiene and cleanliness, employee grooming.
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