Executive Assistant Manager (In Charge F&B)

The position of Executive Assistant Manager in charge of F&B will report directly to the Hotel Manager and requires the ability to effectively interact with heads of department, guests and employees in an efficient, constructive and positive manner. Attitude, style and empathy are just as important as knowledge.

Responsibilities:

• Ensure our guests receive the most exquisite of food and beverage quality and service in all restaurants, bars, IRD, banqueting and staff dining.
• Keep the culture of the hotel alive by embedding Rixos values, promoting a fair, safe and inclusive environment, creating initiatives that engage and empower the team.
• Drive revenues through strategic management of commercial initiatives with the leadership team. Your creativity will inspire the team to deliver beyond set expectations.
• Have a firm grip on the P&L and take ownership over the costs of the business, always striving to find efficient solutions whilst keeping the quality high and the experience top notch.
• Work closely with the Executive Chef on menu development and presentations to ensure food quality and consistency is always at the appropriate high level.
• Both guest and team experience will be at the heart of everything you do. You will lead from the front and your presence in the business will be felt by the team and guests alike.
• Hire, retain and develop unique, high caliber talents that positively make a significant contribution to the hotel goals. Also encourages the hiring, development and retention of local nationals.

• A visionary leader who will take the division forward creating new and exciting F & B experience for our guests and colleagues.
• Minimum of 5 years of experience as a Division Head in a fast paced, high volume, complex operation required and two years of experience in similar position.
• A track record of leading teams in restaurants, kitchens, bars and banqueting; you are a natural at inspiring trust and bringing others along on a journey.
• Proven experience in a similar food and beverage management/director role, either across multiple sites. Fluent English is necessary.
• Multi departmental budgeting and forecasting experience; a clear understanding of the financial expectations of a successful hotel restaurant and bar business.
• Ability to manage the budget on a daily, weekly and monthly basis. You’ll be expected to report results with a granular understanding of the ongoing trends of the business.
• Exceptional attention to details in an environment which focuses on driving excellence.
• You are looking for a place to where you can be you; no clones in suits here.
• Passion for hospitality – you are all about creating memorable experiences for others, be they guests or colleagues.
• To be part of a team that works hard, supports each other and has fun along the way.