FB Admin

Roles and responsibilities

• Sell the InterContinental Hotels Group Food and Beverage outlets services.
• Establish new business and maintain existing business accounts through the preparation and execution of action plans.
• Convert sales leads.
• Solicit and close business according to established parameters.
• Entertain prospects and existing clients with the aim to sustain business and generate further sales.
• Maintain a high level of product and service knowledge about all the IHGDFC food and beverage outlets.
• Develop and maintain a regular pattern of sales calls.
• Prepare reservation sales reports.
• Work closely with the Sales team.
• Maintain an updated knowledge of F&B trends and competitor offerings.
• Provide constant feedback to chefs and outlet managers to fine-tune offerings and remain competitive.
• Be present during events to support the team and clients.
• Conduct follow-ups (via call or email) post-event to check satisfaction and seek feedback.
• Follow financial procedures and prepare contracts, ensuring compliance with the hotel’s policies.
  

What We Need From You

• Ideally, the incumbent should have 2 years of experience in a similar role from a luxury property.
• Excellent communication skills.
• Ability to work both solo and within a team environment.
• Warm and inviting personality.
• Ability to think calmly under pressure.
• Passion for food and curiosity about new culinary experiences.
• Basic organisational skills in restaurant operations.
• Be a salesperson, tenacious, and target-oriented.
• Arabic language skills are preferred.

Desired candidate profile

. Administrative Skills

• Record Keeping: Maintain and manage records of inventory, sales, supplier details, and orders for the F&B department.
• Data Entry: Inputting orders, invoices, and other relevant information into management systems.
• Scheduling: Creating staff schedules and ensuring there are adequate shifts to meet operational needs.
• Reporting: Preparing daily, weekly, and monthly reports on sales, inventory, and staff performance.

2. Inventory Management

• Stock Monitoring: Keeping track of inventory levels for both food and beverages, ensuring stock is sufficient to meet demand.
• Ordering: Coordinating with suppliers for food, beverage, and other essential stock replenishments.
• Inventory Auditing: Regularly checking and auditing stock to ensure proper handling and reduce waste or theft.

3. Financial and Budget Management

• Cost Control: Monitoring food and beverage costs to stay within budget. Ensuring that wastage is minimized and that orders are cost-effective.
• Invoicing: Reviewing and processing supplier invoices and ensuring payments are timely.
• Revenue Tracking: Monitoring sales, identifying trends, and recommending adjustments to improve profitability.

4. Communication and Coordination

• Staff Coordination: Communicating with front-of-house and back-of-house teams to ensure smooth service and resolve any issues.
• Vendor Relations: Building and maintaining good relationships with suppliers, ensuring the best prices, quality, and timely delivery.
• Internal Communication: Acting as a liaison between management and staff, ensuring everyone is informed about daily specials, menu changes, or any operational updates.

5. Customer Service and Client Relations

• Feedback Collection: Gathering customer feedback regarding food and beverage services and passing it on to the relevant departments for improvements.
• Guest Special Requests: Ensuring that any special guest requests or dietary needs are met and communicated to the kitchen or service staff.

6. Food and Beverage Knowledge

• Menu Knowledge: Understanding the menu offerings and assisting with daily specials, promotions, and product descriptions.
• Beverage and Pairing Knowledge: Being knowledgeable about wines, cocktails, and food pairings to assist with menu planning and guest inquiries.

7. Event Coordination

• Event Management: Assisting with the organization and planning of special events, conferences, or catering services.
• Banquet and Catering Orders: Coordinating with clients, chefs, and service teams for special orders and large event bookings.