As the Corporate Director of F&B, you will be responsible for overseeing hotel and new restaurant pre-openings, ensuring that concepts, procedures, and policies are meticulously developed to align with overall strategy and concept briefs. In this role, you will serve as the gatekeeper of Rotana's food and beverage experiences, ensuring their implementation is executed with integrity and precision to create Treasured Time for our guests, turning dining into unforgettable moments.
Additionally, you will support existing operations and assist in improving hotel performance by managing pre-opening critical paths, reviewing hotel commercial plans, and assisting in the hiring and training of key senior F&B personnel for each exsisting and new opening hotels. Working closely with the Corporate Vice President (CVP) of Food and Beverage, you will ensure that all concepts are implemented accurately and consistently across the portfolio. Below are the general duties and responsibilities
Pre-Opening and Opening: Collaborate with the Corporate Vice President (CVP) of F&B to establish a solid foundation for each scheduled hotel opening. Ensure that Standard Operating Procedures (SOPs), Service Operating Standards (SOSs), and Unique Selling Points (USPs), along with pre-opening critical paths, are thoroughly communicated and explained in detail, either on-site or remotely.
Talent Management: Coordinate task forces to leverage internal talent across the company while identifying new talent and colleagues with potential for development. Support the filling of key F&B positions in collaboration with Area General Managers and hotel General Managers (GMs), ensuring the placement of high-calibre F&B professionals. Assist in the succession planning process and actively contribute to filling key F&B vacancies. Reinforce personal development programs within hotels to ensure well-trained employees. Coordinate cross-exposure training opportunities as needed and prepare learning materials with the Corporate L&D department to support development.
Quality: Continuously monitor and evaluate quality standards in collaboration with the Corporate Director of Operations and Area General Managers, ensuring operational performance across all brands and hotels meets or exceeds brand expectations.Ensure that each property consistently upholds brand standards while adapting to the specific needs of its market and clientele. Work proactively to address any issues, driving excellence across all service and operational areas.
Commercial: Lead the review and approval of pre-opening and existing hotel commercial plans alongside the Corporate Director of Operations and Area General Managers to ensure alignment with overall business objectives and financial targets. Collaborate with key stakeholders to optimize revenue streams, manage costs, and identify growth opportunities that drive profitability and long-term success.
Productivity: Lead the development and continuous improvement of F&B productivity tools, ensuring they drive efficiency and enhance performance in both pre-opening and operational phases.
Stakeholder Relationships: Build and maintain effective working relationships with Area General mangers, F&B directors and hotel management to facilitate the achievement of pre-opening and operational objectives.
Outsource Partner Execution: Oversee the execution of outsourced F&B partners on property, ensuring their deliverables align with Rotana’s operational standards and brand integrity.
Core Beverage Programs: Lead the implementation of F&B core beverage programs, ensuring consistency and alignment across all hotels and outlets.
Best Practices & Industry Trends: Identify, implement, and communicate industry best practices. Establish partnerships within the industry to stay updated on the latest trends and opportunities.
Master Plan Renovations & New Openings: Support plans for new hotel openings and renovations, ensuring concepts are aligned and successfully executed. Coordinate with architects, designers, and consultants to review F&B-related designs for Front of House (FOH) and Back of House (BOH), addressing any concerns.Oversee implementation of the F&B preposed design and concept process, maintaining a strong focus on business outcomes.
OS&E Strategy: Develop and manage the OS&E strategy and ordering tools for hotels, approving F&B OS&E orders for new hotels and concepts.