director of restaurants

Millennium Lakeview Hotel

<div>As a Director of Food &amp; Beverage, you are entrusted with the strategic oversight and operational management of both front and back-of-house food and beverage operations. Your role is pivotal in ensuring customer satisfaction and delivering high-quality service, all while surpassing financial objectives. This includes effective management of profit and quality across various food and beverage outlets, encompassing restaurants, catering, and banquet operations. Key responsibilities include:
Key Job Responsibilities:<ul>
<li>
Develop and implement strategies to enhance overall guest experience and satisfaction.</li>
<li>Collaborate with culinary and kitchen team to create innovative and appealing menus.</li>
<li>Coordinate and execute special events, banquets, and catering functions.</li>
<li>Oversee inventory management, ensuring proper stock levels and minimizing waste.</li>
<li>Establish and maintain strong relationships with vendors and suppliers for quality sourcing.</li>
<li>Conduct regular market analysis to identify trends, competition, and opportunities for improvement.</li>
<li>Enforce health and safety regulations, including food safety and sanitation standards.</li>
<li>Implement cost control measures and monitor expenses to optimize departmental profitability.</li>
<li>Drive continuous improvement initiatives in service standards and operational efficiency.</li>
<li>Lead and participate in regular colleagues&rsquo; meetings to ensure effective communication and team cohesion.</li>
<li>Foster a positive and inclusive work environment, promoting high morale and engagement.</li>
<li>Coach, train, and manage the F&amp;B colleagues.</li>
<li>Maintain high standards of food &amp; beverage quality and guest service.</li>
<li>Achieve budgeted revenues and expenses while maximizing profitability in the food &amp; beverage department.</li>
<li>Contribute to the profitability and guest satisfaction perception of other hotel departments.</li>
<li>Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.</li>
<li>Ensure compliance with business operations and legal regulations.</li>
<li>Market the food &amp; beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals.</li>
<li>Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).</li>
<li>Uphold environmental, health, and safety standards in alignment with organizational policies.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Director of Food & Beverage

Client of Recruit for Africa

Job Description <div>
 Finance Director | Dubai | High-End Restaurant A high-end restaurant located in the vibrant Dubai Marina is seeking a strategic and detail-oriented FINANCE DIRECTOR to oversee all financial operations. This is a senior leadership role within a luxury hospitality environment, offering the opportunity to shape financial strategy and support long-term business growth.
 Job Description: 
The Finance Director will be responsible for leading the restaurant s financial planning and control. This includes overseeing accounting, reporting, budgeting, and compliance, while providing valuable insights to drive profitability. The role requires a hands-on leader with strong analytical skills and the ability to work closely with senior management in a fast-paced hospitality setting.
 Candidate Profile: 
<ul>
<li> Bachelor s degree in accounting, Finance, Economics, or Law (a legal background is a strong plus).</li>
<li>Minimum 5 years of finance leadership experience, preferably within the hospitality industry.</li>
<li>Proven expertise in accounting, financial reporting, and budgeting.</li>
<li>Strong leadership skills with the ability to guide financial decision-making.</li>
<li>Exceptional attention to detail, integrity, and business acumen.</li>
</ul>
 Compensation &amp; Benefits:</div>

Finance Director | Dubai | High-End Restaurant

Morgans Originals

<div>Company Description 
Portaluna, a Morgans Originals Hotel
Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know - connecting people to the city, the culture and the moment.
This is an exciting new position within Ennismore&rsquo;s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. 
Job Description 
The Director of Food &amp; Beverage is a key member of the hotel&rsquo;s leadership team, responsible for overseeing all culinary and beverage experiences across the property. As part of a dynamic, design-led lifestyle hotel, you will shape and execute the F&amp;B vision from pre-opening through to daily operations, ensuring the highest levels of creativity, guest experience, and commercial performance.
This role blends strategic thinking with operational excellence, ideal for a passionate leader who thrives in fast-paced, while nurturing a culture of innovation, teamwork, and excellence.
What you&rsquo;ll do...
Pre-Opening Responsibilities<ul><li>
Collaborate with brand, design, and culinary teams to develop innovative F&amp;B concepts aligned with the hotel&rsquo;s lifestyle ethos and regional influences.</li><li>
Lead recruitment, onboarding, and cultural immersion of all F&amp;B team members.</li><li>
Oversee pre-opening operations including OS&amp;E procurement, layout finalisation, licensing, and readiness of kitchens, restaurants, bars, and event spaces.</li><li>
Develop menus in collaboration with the culinary and beverage teams, emphasizing creativity, local sourcing, and seasonality.</li><li>
Build vendor partnerships and establish procurement, supply chain, and quality standards.</li><li>
Partner with Marketing &amp; PR teams to craft pre-launch campaigns, brand stories, and local buzz.</li></ul>
Operational Responsibilities<ul><li>
Lead all F&amp;B outlets: restaurants, bars, IRD, banquets, events, and minibar services.</li><li>
Ensure high-quality, consistent guest experiences across all venues.</li><li>
Monitor and exceed financial targets: revenue, profitability, and cost control.</li><li>
Maintain an ongoing cycle of innovation in menus, service rituals, and guest engagement.</li><li>
Ensure compliance with hygiene, food safety, licensing, and brand standards.</li><li>
Utilize guest feedback and insights to drive continuous improvement.</li></ul>
Team Leadership<ul><li>
Build and lead a high-performing, diverse F&amp;B team.</li><li>
Drive a people-first culture that reflects Ennismore&rsquo;s values of creativity, inclusivity, and originality.</li><li>
Implement development and performance programs to grow future leaders from within.</li><li>
Promote internal mobility, succession planning, and skills training.</li><li>
Maintain high standards of grooming, conduct, and communication across the department.</li></ul>
Brand &amp; Strategy<ul><li>
Position the hotel as a standout dining destination in the North Coast region.</li><li>
Drive creative programming, collaborations, and experiences that blend local culture with global trends.</li><li>
Work hand-in-hand with the Brand and Marketing teams to bring F&amp;B storytelling to life across physical and digital channels.</li><li>
Ensure all F&amp;B touchpoints&mdash;from plating to playlists&mdash;reinforce the Morgans Originals lifestyle DNA.</li></ul>
Facilities &amp; Support<ul><li>
Ensure all kitchens, bars, dining rooms, and back-of-house areas are maintained to the highest levels of cleanliness, safety, and efficiency.</li><li>
Oversee inventory, storage, HACCP systems, and kitchen/BOH infrastructure.</li><li>
Collaborate with Engineering and People &amp; Culture to ensure smooth day-to-day operations and team well-being (locker rooms, dining facilities, shift planning, etc.).</li></ul> 
Qualifications 
What we&rsquo;re looking for&hellip;<ul><li>
A seasoned leader with proven senior experience in Food &amp; Beverage within luxury or lifestyle hotels, ideally with exposure to pre&#8209;opening or concept development.</li><li>
Strategic with sharp business acumen&mdash;someone who delivers commercial results while never compromising on creativity and guest experience.</li><li>
Outstanding communicator and relationship builder; thrives in building trust with teams, chefs, vendors, and partners alike.</li><li>
Visionary thinker who balances long&#8209;term brand growth with immediate revenue targets.</li><li>
Calm under pressure, decisive, and confident&mdash;even when things are fast&#8209;paced or unpredictable.</li><li>
Tech&#8209;savvy, with strong literacy in POS, hotel F&amp;B systems, CRM platforms, budgeting/forecasting tools.</li><li>
Fluent in English; other languages are a plus.</li><li>
Flexible schedule&mdash;ready to lead evenings, weekends, events, and special activations.</li><li>
Embodies the Morgans Originals spirit: bold, imaginative, approachable, and always ready to challenge the usual.</li></ul> 
Additional Information 
What&rsquo;s in it for you...<ul><li>
Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>
Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul></div>

Director Food & Beverage

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 #BeLimitless
 
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
 
 
 Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
 
 
 
 Job Description
 
 
 
 The Assistant Director of Food &amp; Beverage supports the Executive Assistant Manager &ndash; F&amp;B in leading the Food &amp; Beverage division to achieve world-class service and operational excellence. This role plays a key part in executing strategic initiatives and driving the day-to-day performance of all F&amp;B outlets, ensuring alignment with the department&rsquo;s long-term vision.
 
 
 Key responsibilities include assisting in the achievement of revenue and profitability targets, maintaining high standards of quality and service, supporting cost control and expense management efforts, and fostering a strong, motivated team culture. The Assistant Director actively contributes to recruitment, development, and retention of top local and international talent, while promoting innovation and creativity across the division. This position ensures operational consistency, guest satisfaction, and a continued reputation for excellence in all aspects of the Food &amp; Beverage experience.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Sets and clearly communicates the strategic direction for the Food &amp; Beverage department in coordination with the Managing Director, Hotel Manager, Executive Assistant Manager &ndash; F&amp;B, and Executive Chef
 </li>
 <li>
 Clearly describes and assigns responsibility and authority for the operation of the various food and beverage outlets
 </li>
 <li>
 Consistently improves the financial profitability, productivity and efficiency of the food and beverage department
 </li>
 <li>
 Prepares and monitors annual budget revenue goals and expenses for the Food and Beverage department and makes recommendations for adjustments if needed
 </li>
 <li>
 Reviews and analyses various financial results/reports to monitor overall Food and Beverage performance and takes any corrective actions that may be needed
 </li>
 <li>
 Monitors international and local market conditions/trends that impact menu offerings, business volume, and profitability.
 </li>
 <li>
 Executes inventory control and calculation for monthly analysis and reconciliation.
 </li>
 <li>
 With the Executive Assistant Manager &ndash; F&amp;B and Executive Chef, identifies opportunities to control food cost and other expenses
 </li>
 <li>
 Works closely with the Finance Department on policies, procedures, compliance and the monthly inventory processes
 </li>
 <li>
 Ensures that quality of service provided in all Food &amp; Beverage Outlets is maintained to the highest level
 </li>
 <li>
 Walks all Food &amp; Beverage front and back of the house areas on daily basis and notes any shortcomings and takes appropriate action immediately
 </li>
 <li>
 Ensures consistency of quality, taste, presentation, temperature of beverage served in all Food &amp; Beverage Outlets
 </li>
 <li>
 Ensures maximum creativity and consistency in all Food &amp; Beverage presentations
 </li>
 <li>
 Ensures application of procedure and regulation to colleagues concerning hygiene (HACCP or Food Safety) / Fire Safety / emergency procedures
 </li>
 <li>
 Reviews daily financial reports
 </li>
 <li>
 Shares information from Executive Committee with Food &amp; Beverage team
 </li>
 <li>
 Conducts daily Food &amp; Beverage Briefing, monthly Food &amp; Beverage Meeting and other scheduled meetings for Food &amp; Beverage department.
 </li>
 <li>
 Attends Department Head Morning Operations Briefing, Executive Committee Meeting, Business Review Meeting (P&amp;L) and other scheduled meetings
 </li>
 <li>
 Maintains proper and adequate control over purchase orders and requisitions
 </li>
 <li>
 Reviews Food &amp; Beverage Cost and ensures it is in line with budget and forecast
 </li>
 <li>
 Converses with guests in restaurants and bars to solicit comments and establish a loyal following and repeat business from the local market
 </li>
 <li>
 Controls casual labor &amp; overtime requisitions submitted by Managers
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree in Hospitality Management or a related field
 </li>
 <li>
 Minimum of 10 years&rsquo; progressive leadership experience in luxury hotels or resorts, with a focus on complex, multi-outlet food &amp; beverage operations
 </li>
 <li>
 Proven track record in high-volume, large-scale environments
 </li>
 <li>
 Previous professional experience in the Middle East is essential
 </li>
 <li>
 Strong proficiency in Microsoft Office and operational systems
 </li>
 <li>
 Fluent in English; proficiency in additional languages is a distinct advantage
 </li>
 <li>
 Solid understanding of reservations systems and revenue management strategies
 </li>
 <li>
 Naturally thrives in a dynamic, multicultural workplace
 </li>
 </ul>
</div>

Assistant Director of Food & Beverage

Sushi Demure Restaurant

Job Title: Executive Director &ndash; Restaurant Chain (Saudi Arabia) Location: Riyadh, Saudi Arabia Employment Type: Full-time Industry: Food &amp; Beverage / Restaurant Management About the Role A rapidly growing restaurant group in Saudi Arabia is seeking a highly experienced Executive Director to lead its operations, drive strategic growth, and ensure world-class performance across multiple branches. The ideal candidate will have a proven track record in scaling restaurant operations, building high-performing teams, and implementing operational excellence frameworks. Key Responsibilities Oversee daily operations and long-term business performance across all branches. Develop and execute growth strategies, expansion plans, and operational systems. Build and manage budgets, cost structures, and P&amp;L reports. Ensure quality, consistency, and compliance with food safety standards (HACCP/ISO). Lead department heads in operations, marketing, HR, and supply chain. Identify opportunities for process automation, digital transformation, and efficiency improvement. Foster a culture of accountability, performance, and continuous improvement. Qualifications &amp; Experience Minimum 5 years of executive or senior operations management experience in the restaurant or hospitality sector. Strong leadership, financial acumen, and strategic planning skills. Solid understanding of Saudi F&amp;B market dynamics. Excellent communication in English (Arabic is a plus). Bachelor&rsquo;s degree in Business Administration, Hospitality Management, or related field. What We Offer Competitive salary and performance-based bonuses. Dynamic and growth-oriented work environment. Opportunity to lead a brand expanding nationally and regionally.Job Type: Full-timePay: &#65020;5,000.00 - &#65020;8,000.00 per monthAbility to commute/relocate:<ul><li>Riyadh: Reliably commute or planning to relocate before starting work (Required)</li></ul>Education:<ul><li>Bachelor's (Required)</li></ul>Experience:<ul><li>Management: 5 years (Required)</li></ul>

Executive Director – Restaurant Chain

Northgate Market

<div>JOB SUMMARY:

This position has responsibility for the merchandising, marketing and financial objectives and decisions established for the Taqueria Category through building and maximizing an optimized strategy and plan for price, promotion, placement, assortment, quality, production, work content, sourcing strategies and tactics to achieve them. Works in partnership with Department Leader, Field Team, Procurement and Operations, all other operational entities to communicate and train and implement successful sales strategies that meet the company&rsquo;s Center Store objectives.

ADVANCEMENT TO CATEGORY DIRECTOR POSITION:

A job title of Category Director will be considered for individuals who possess or have successfully demonstrated the following attributes or assignments:
<ul>
<li>Demonstrated experience and proficiency managing high volume categories, capable of managing complex categories, categories with a large SKU and/or Vendor/Distributor Count, and/or can absorb added responsibilities of best practice training or leading other assigned direct reports.</li>
</ul>
ESSENTIAL DUTIES AND RESPONSIBILITIES:
<ul>
<li>Maintain and grow our image as the premier Hispanic provider of Authentic Mexican Food Experience (AMFE) Create products and programs that will deliver quality, service and customer satisfaction; Maintain our competitive edge through continuous improvement of products, processes, suppliers, training and development.</li>
<li><ul><li>Collaborate with operations and training teams to equip store leaders and teams with the knowledge and tools to deliver Authentic Mexican Food Experience taqueria experience.</li>
<li>Perform frequent and regular store visits to monitor and adjust store strategies. Minimum of 8 hours per week.</li>
</ul></li><li>Partner with the commissary and culinary teams to align production, portioning, and flavor profiles with store-level execution and brand standards.</li>
<li><ul><li>Maintain close collaboration with the commissary to streamline communication, forecasting, and fulfillment, ensuring stores are supported without compromising authenticity.</li>
</ul></li><li>Lead store implementation and operational consistency for new menu items, seasonal offerings, and category updates.</li>
<li>Develop and enforce operational standards that maintain quality, speed, and authenticity in all taqueria locations.</li>
<li>Drive store-level engagement and accountability to ensure consistent guest experience, visual presentation, and product quality across all locations.</li>
<li>Analyze sales, margins, and guest feedback to identify performance gaps and opportunities to strengthen category results.</li>
<li>Partner cross-functionally with marketing, operations, and culinary leadership to align execution with brand strategy and long-term business goals.</li>
<li>Lead continuous improvement efforts, balancing operational efficiency with cultural integrity and culinary excellence.</li>
<li>Serve as the bridge between corporate strategy and field execution, ensuring that growth initiatives are achievable, sustainable, and true to brand roots.</li>
<li>Develops and executes promotional and brand building plans, such as ad-planner, price changes, retail &amp; cost, for each category to drive sales and support margin goals</li>
<li>Monitors raw materials and other food costs to ensure best quality ingredients and vendor pricing</li>
<li>Ability to manage retail prices effectively</li>
<li>Applies understanding of cost drivers along with negotiating skills to effectively negotiate the best costs with suppliers for all Northgate entities</li>
</ul><ul><li>Partner with Operations to review and constantly strive for improved processes that emphasize 5S cleanliness and sanitation, workplace organization, labor efficiency, associate safety, delivery of exceptional customer service, consistency of product quality, just in time, provision and utilization of appropriate equipment, and attractiveness of presentation.</li>
<li>Partner with the replenishment function to ensure product availability, consistency of supply, maintaining collaborative relationships with suppliers, service level objectives and apply cost-of-goods insights to drive increased efficiency.</li>
</ul><ul><li>Collects all funds available to support Shopper Marketing initiatives as appropriate.</li>
<li>Follows the Category Role Strategic Guidelines relative to pricing, assortment, plan-o-grams.</li>
<li>Assesses the competitive landscape to understand their strengths and weaknesses and identify opportunities and threats, including all trade channels.</li>
<li>Identifies and develops new sourcing of products with the goal of enhancing assortments and driving sales.</li></ul> 


POSITION REQUIREMENTS AND CONDITIONS:

Education/Experience/Skills
<ul>
<li>College degree preferred or minimum of 5 years equivalent experience in relevant field of work.</li>
<li>5-10 years of retail experience preferred.</li>
<li>2-5 years&rsquo; experience with category management practices</li>
<li>Strong preference is given to applicants who have completed the WAFC Retail Management Certificate Program (RMCP)</li>
</ul>
Knowledge Skills and Abilities Required:
<ul><li>Skilled in the following areas using internal, market and/or Nielsen/IRI data:</li>
<li><ul><li>Product assortment</li>
<li>Strategic retail planning</li>
<li>Promotional planning</li>
<li>Placement on shelf</li>
<li>Sales analysis and planning</li>
</ul></li><li>Demonstrated excellence in Strategic Planning as it relates to Merchandising and setting a plan for a category</li>
<li>Proficient with Microsoft Excel and other business applications</li>
<li>Working knowledge of Private Label strategies</li>
<li>Excellent financial and data analysis capabilities</li>
<li>Excellent supply chain knowledge</li>
<li>Self-distributing and warehouse experience</li>
<li>Able to discuss and negotiate:</li>
<li><ul><li>Terms</li>
<li>Competitive cost of goods</li>
<li>Menu pricing</li>
<li>Fund management</li>
</ul></li><li>Excellent communication and team building skills</li>
<li>Bi-lingual (English/Spanish) strongly preferred</li></ul> 


Physical Demands and Conditions

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities:
<ul>
<li>While performing the duties of this job, the employee is regularly required to sit; stand; and use the hands to handle, finger, or feel objects, tools or controls;</li>
<li>The employee must frequently walk, talk or hear, and reach with the hands and arms; occasionally, the employee must crouch or kneel;</li>
<li>The employee must occasionally exert or lift up to 30 pounds .</li>
<li>Successful performance requires specific vision abilities that include close vision and the ability to adjust focus.</li>
<li>The job requires the ability to travel.</li>
<li>The work environment is that typical of an office and retail store. The noise level in the work environment is usually quiet.</li>
<li>This position is headquartered in the Northgate Gonzalez Market Support Center. As such, this position is defined as full-time and on-site. Any remote work or work performed outside of the Support Center must be authorized by the Department&rsquo;s Supervisor.</li>
</ul>
IMPORTANT DISCLAIMER NOTICE: The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. 
Equal Opportunity Employer 
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.</div>

Category Director (Taqueria Fresh)

Kempinski Hotel

<div> </div> <ul> <li> Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li> <li> Provide a professional and courteous service at all times and ensure that all employees follow the example.</li> <li> Be knowledgeable of all services and products offered by the hotel.</li> <li> Have a thorough knowledge and understanding of all food &amp; beverage products and services.</li> <li> Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.</li> <li> Prepare the monthly income statement for each outlet and the department as a whole, hold the monthly performance meeting with the Outlet Management.</li> <li> Attend and actively contribute to all relevant staff meetings and hotel trainings.</li> <li> Conduct daily operations briefings with the Executive Chef.</li> <li> Conduct daily or weekly Food &amp; Beverage meetings.</li> <li> Take the necessary disciplinary actions, when needed, in accordance with local legislations.</li> <li> Ensure all departmental operations manuals are prepared and updated annually.</li> <li> Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.</li> <li> Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.</li> <li> Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).</li> <li> Handle guest complaints in prompt and courteous manner. </li> <li> Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).</li> <li> Prepare a yearly marketing plan fot the department in cooperation with the Sales &amp; Marketing Department including a competitor analysis and a revision of global trends.</li> <li> Conduct the competitor analysis through on-site inspections to assess the local food &amp; beverage offering including both hotel outlets and stand-alone restaurants.</li> <li> Analyse the global trends by reviewing print and web based media and attend local/regional trade shows and gastronomic events. </li> <li> Maintain an active relationship with the hotel s PR Manager in regards to hotel s Food &amp; Beverage outlets and events.</li> <li> Ensure that all Outlet Managers are fully aware of market needs and trends and that their product and service meet the demands.</li> <li> Coordinate with the Chef to ensure that employees are educated and aware of seasonal and new products on the market.</li> <li> Develop departmental trainers, assign training responsibilities and meet with the trainers on a monthly basis.</li> <li> Ensure that each Outlet Manager plans and implements effective outlet specific training programs.</li> <li> Assume Executive duties as assigned by the General Manager in accordance with the hotel s duty manager roster.</li> <li> Respond to any changes within the Food &amp; Beverage department as dictated by the hotel management.</li> <li> Act as the main point of contact to the Corporate Food &amp; Beverage Team.</li> <li> Implement corporate policies, procedures, guidelines, traditions and initiatives.</li> <li> Ensure that all outlet concepts are followed and that alterations or reviews of concepts are brought to the attention of the Corporate Food &amp; Beverage Team. </li> <li> Attend all corporate conference calls and the relevant regional and global Food &amp; Beverage events.</li> <li> Provide support for the Corporate Food &amp; Beverage Team as requested in accordance with the hotel-corporate agreement. </li> </ul> <div> </div>

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