Director of Food & Beverage (Qatar) Doha

Requirements

Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree in a hospitality-related field with 4 years of experience. Strong business acumen, leadership capabilities, and a deep understanding of food and beverage operations are required.

Job Summary

JOB SUMMARY

 

Functions as the strategic business leader of the property’s food and
beverage/culinary 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

 

Developing and Maintaining Food and Beverage/Culinary Goals

• Sets expectations and holds food and beverage leadership team accountable for
demonstrating desired service behaviors.

• Reviews financial reports and statements to determine how Food and Beverage is
performing against budget.

• Makes recommendations for CAPEX funding of food and beverage equipment and
renovations in accordance with brand business strategy.

• Works with food and beverage leadership team to determine areas of concern and
develops strategies to improve the department’s financial performance.

• Establishes challenging, realistic and obtainable goals to guide operation and
performance.

• Strives to improve service performance.

 

Developing and Maintaining Budgets

• Develops and manages Food and Beverage budget.

• Monitors the department’s actual and projected sales to ensure revenue goals
are met or exceeded and opportunities are identified and addressed.

• Ensures cash control and liquor control policies are in place in food &
beverage areas and followed by all related employees.

• Focuses on maintaining profit margins without compromising guest or employee
satisfaction.

 

Leading Food and Beverage/Culinary 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 opportunities to increase profits and create value by challenging
existing processes, encouraging innovation and driving necessary change.

• Ensures that regular, on-going communication occurs in all areas of food and
beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes and maintains open, collaborative relationships with direct
reports and entire food & beverage team. Ensures direct reports do the same for
their team.

• Develops a food and beverage operating strategy that is aligned with the
brand’s business strategy and leads its execution.

• Identifies the developmental needs of others and coaches, mentors, or
otherwise helps others to improve their knowledge or skills.

• Stays aware of market trends and introduces new food and beverage products to
meet or exceed customer expectations, generate increased revenue and ensure a
competitive position in the market.

 

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and
retention.

• Improves service by communicating and assisting individuals to understand
guest needs, providing guidance, feedback, and individual coaching when needed.

• Reviews findings from comment cards and guest satisfaction results with F& B
team and ensures appropriate corrective action is taken.

• Reviews comment cards, guest satisfaction results and other data to identify
areas of improvement.

• Empowers employees to provide excellent guest service.

• Estimates cost and benefit ratio, maintaining balance between profit and
service satisfaction.

• Shares plans to take corrective action based on comment cards and guest
satisfaction results with property leadership.

 

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.

• Coaches and supports food & beverage leadership team to effectively manage
wages, food & beverage cost and controllable expenses (e.g., restaurant
supplies, uniforms, etc.).

• Hires food & beverage leadership team members who demonstrate strong
functional expertise, creativity and entrepreneurial leadership to meet the
business needs of the operation.

• Sets goals and expectations for direct reports using the performance review
process and holds staff accountable for successful performance.

• Ensures that expectations and objectives are clearly communicated to
subordinates; subordinates are also open to raise questions and/or concerns.

• Brings issues to the attention of Human Resources as necessary.

• Ensures employees are treated fairly and equitably.

• Coaches team by providing specific feedback to improve performance.

 

Additional Responsibilities

• Informs and/or update the executives, the peers and the subordinates on
relevant information in a timely manner.

• Provides information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Estimate food, liquor, wine, and other beverage consumption in order to
anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

 

 

At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and
Gentlemen create experiences so exceptional that long after a guest stays with
us, the experience stays with them. Attracting the world’s top hospitality
professionals who curate lifelong memories, we believe that everyone succeeds
when they are empowered to be creative, thoughtful and compassionate.
 
Every day, we set the standard for rare and special luxury service the world
over and pride ourselves on delivering excellence in the care and comfort of our
guests.
 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are
delivered graciously and thoughtfully every day. The Gold Standards are the
foundation of The Ritz-Carlton and are what guides us each day to be better than
the next. It is this foundation and our belief that our culture drives success
by which The Ritz Carlton has earned the reputation as a global brand leader in
luxury hospitality. As part of our team, you will learn and exemplify the Gold
Standards, such as our Employee Promise, Credo and our Service Values. And our
promise to you is that we offer the chance to be proud of the work you do and
who you work with.
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott
International. Be where you can do your best work, begin your purpose, belong to
an amazing global team, and become the best version of you.

Responsibilities

The Director of Food & Beverage serves as the strategic leader for all culinary and service operations, ensuring brand standards are met while maximizing financial performance. They are responsible for developing departmental strategies, managing budgets, and leading the leadership team to drive revenue and guest satisfaction.

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