Duties and Responsibilities

• Ensure smooth running of F&B operations and maintain standards within budget and F&B dining venues:
• To supervise the function of all F&B colleagues, facilities and financial performance to ensure maximum departmental profit and cost efficiency and productivity is achieved.
• To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
• To ensure maintenance and programming of all F&B systems.
• To ensure that all hardware is operational and updated.
• To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the food and beverage department of the hotel.
• To provide leadership and support for all F&B colleagues 
• To establish and maintain effective colleagues relations.
• To conduct such functions, as interviewing, hiring, colleague orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity.

Requirements

• Minimum 10 years working experience at F&B department 
• Minimum 5 years working experience in a luxury hotel operation in a similar supervisory capacity                   
• Excellent knowledge of all aspects of F&B Operations, including Restaurant and Bar Management, Banqueting, In Room Dining, Culinary and Stewarding.
• Excellent command of both written and spoken English
• Excellent command of both written and spoken Turkish language.
• Experience in developing strategic business and/or Food and Beverage plans
• Experience in Bench-marking activities
• Experience in Food and Beverage budget preparation, profit and loss statement analysis and forecasting
• Strong background on Food and Beverage cost control
• Strong background on Food and Beverage technical knowledge
• Approachable, open minded and fair