Team Leader F&B

Be Part of Something Transformational

Red Sea Global is honored to partner with Miraval The Red Sea who marks the pioneering expansion for Miraval Resorts & Spas into the Kingdom of Saudi Arabia, bringing three decades of wellness expertise to one of the world's most pristine marine environments.

As part of the Hyatt portfolio and The Red Sea Project, this transformative destination continues Miraval Resorts and Spas , legacy as a global leader in luxury wellness, offering transformational and immersive experiences that nurture physical and emotional wellbeing. The adults only, all inclusive, digital detox sanctuary welcomes all to discover "A Life In Balance" through mindful connection with nature's extraordinary beauty along Saudi Arabia's Red Sea coast

We are now inviting passionate, grounded, and growth-minded individuals to join us in shaping this extraordinary journey. Want to be part of a visionary brand shaping the future of wellness? this is your opportunity.

Welcome to Miraval The Red Sea : Where Wellness is a Way of Life.

GENERAL ROLE :

As Team Leader F&B at Miraval The Red Sea, your main role is to to function as the Assistant Business Manager and Assistant Marketing Specialist for the Food and Beverage Department, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel and are individually profitable.

KEY RESPONSIBILITIES :

As Team Leader F&B you will need to:

Administration

• Assists to ensure that the Food & Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Assists to prepare and update Departmental Operations Manuals when appropriate.
• Assists to conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
• Assists with the preparation and regular update of the Food & Beverage Departmental Budget, in close cooperation with assistant outlet manager and the Director of Food & Beverage ensuring targets are met and costs are effectively controlled.
• Participates in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
• Maintains a daily logbook
• Submits the following reports to the Director of Food & Beverage, in the absence of the assistant Outlet manager:
• Weekly work schedule
• Monthly consumption reports of guest supplies
• Vacation schedule
• Training forecast
• Beverage shortage/overage report
• Guest/staff incident report

Customer Service

• Ensures that all associates deliver the brand promise and always provide exceptional guest service.
• Ensures that associates also provide excellent service to internal customers in other departments when appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Personally and frequently verifies that guests in the outlet are receiving the best possible service.
• Spends time in the outlet (especially during peak periods) to ensure that the outlet is managed well by the respective associates and functions to the fullest expectations.

Financial

• Ensures that the financial goals of the business as well as the expectations of the guests are kept up to standard.
• Directs subordinates to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Divisional Operations Manual (through multi-skilling, multi-tasking and flexible scheduling)
• Constantly manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Assists to ensure that the outlet is operating at its fullest potential in generating profit (by increasing turnover and controlling costs) while delivering the brand promise.
• Assists the Outlet Manager to achieve the monthly / annual personal target and the outlet’s revenue.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing

• Prepares with the outlet team, a yearly marketing plan which is the basis of the Food & Beverage Annual Marketing Plan.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
• Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

• Assists the Outlet Manager in efficiently managing the outlet according to the established concept statement.
• Deputizes for Outlet Manager in his absence.
• Possess thorough knowledge of menu and equipment.
• Ensures that minimum brand standards have been implemented.
• Ensures that all Touches of Hyatt and the Top 20 Food & Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Works closely with other assistant Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Studies, evaluates operation/procedure and suggest improvements to Assistant Outlet Manager.
• Ensures that Food & Beverage associate work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Acts as a host to the restaurant guests and ensure their satisfaction
• Ensures that all orders (both food & beverage) are produced according to the established recipes and procedure set for the outlet
• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
• Monitor the work performance of subordinates and assist during peak hours or when necessary.
• Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
• Frequently verifies that only fresh products are used in food and beverage preparation.
• Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
• Assists in conducting monthly inventory checks on all operating equipment and supplies.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Has thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
• Ensures that the entire outlet is kept clean and organised. (Both at the front as well as the back of house.)
• Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Personnel

• Assists in the recruitment and selection of all Food & Beverage associates (adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates)
• Oversees the punctuality and appearance of all Food & Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Supervise associates closely under own supervision in the performance of their duties in accordance with policies & procedures and applicable laws (provide feedback for improvement when necessary)
• Assists to conduct annual Performance Development Discussions with associates and to support them in their professional development goals.
• Delegate appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
• Plans and implements effective training programmes for associates in coordination with the Training Manager and Departmental Trainers.
• Assists in the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

QUALIFICATIONS

• High school diploma or GED; 3 years' experience in the food and beverage, culinary, 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; 1 year experience in the food and beverage, culinary, or related professional area.

WORK ENVIRONMENT

• F&B Outlets (indoor and outdoor)