At Melia Desert Palm Member of Melia Collection, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all.

The F&B Manager is responsible for:

• Participate in preparation of the hotel’s strateigic and marketing plans.
• Work alongside the Finance Manager to prepare Food & Beverage Department Budget.
• Sets and ensures that all Food & Beverage & Hygiene Standards are in place and being adhered to.
• Keep aware of trends, systems, practices and equipment in Food & Beverage preparation and service in the hospitality field.
• Prepares concepts for new food & beverage outlets, which are attractive, new to the market and incorporates an appeal to all senses
• Develops strategies how to increase F&B revenues and profitability, both from within the hotels as well as from local residents.
• Works with the Marketing department on the preparation of an annual marketing plan for the following year, detailing all promotions, specialty nights and other activities that again shall be detailed in the three monthly activity newsletters
• To be aware of the best external competitor offerings in the local market, and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity, service, choice, and value for money.
• To be a sales champion for the hotel, generating and following-up on business referrals and potential sales leads to maximize business for the hotel.
  
  

OPERATIONS

• Directly responsible for all Restaurants, bars and banqueting service areas, ensuring a smooth running, profitable operation within the framework of the hotel.
• Supervise the functioning of all Food & Bevarage employees, facilities, sales and costs to ensure maximum departmental profit is achieved.
• Take personal responsibility for maximizing quality levels of product, service, and guest satisfaction.
• Attain high sanitation standards throughout the Food & Beverage Operation.
• Ensure high standard of cleanliness and organisation throughout all FOH and BOH F&B areas
• To ensure that everyone in the departments is properly looking after all hotel property and facilities.
• To ensure that F&B departments conduct a maintenance inspection on a monthly basis.
• Supervise and coordinate pricing and preparation of menus, beverage and wine lists, and liaise with local suppliers.
• Drive Innovation and creative problem solving with the ability to effectively communicate change, and sell in new ideas and approaches
• Analyse the displays, set-ups and / or the way that the product is offered to ensure that we are providing a right delivery of the product to the customer / consumer
• Ensure that the FOH is maintaining consistency with our displays, décor and delivery styles of the product lines we offer
• Review and analyse and share all menu graphics, signage, and point of sales to ensure that our products are clearly understood and presented in a proper way that drive sales. This will be done while ensuring that we are staying abreast of current market
  
  

trends Ensure that all new changes that are being placed “in-print” or re-printed are reviewed for accuracy in text, grammar, selling price and that they follow market trends

• Play a lead role in the selection, trainings and monitoring of our various beverage programs
• Assist in the sourcing of any table top products, serving vessels and display pieces that we used within our operation
• Ensure that any new equipment specs that are placed in the FOH are communicated and supported with / by engineering and technical support
• Does Follow up and spot checks regularly and initiates training consistently
• Ensures all noticeboards are uptodate and display relevant information to keep colleagues properly informed.
  
  

PEOPLE

• Establish and maintain effective employee relations.
• Liaise with HR in all employee matters including interviewing and hiring, employee orientation, performance appraisals, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity.
• Identify training needs, develop and deliver the required training for department employees to meet the needs of the business. Support the training of Departmental Trainers to continue to improve hotel service levels.
• Play a lead role in developing the FOH training manuals
• Provide a hands-on approach to the trainings in regards to service, Food & Beverage product knowledge and launch of any new product lines/working side by side with the FOH colleague in the field to ensure that we addressed not only the product but the