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Food & Beverage Manager
4 weeks ago
Food & Beverage Manager will assits & support the General
Manager in achieving the targets through day-to-day Operational
Control of the F&B Department Activities. To Ensure that the
quality and standard of the Food and Services are carried-out in
line with the set SOP’s and the Guests requirements. Your duties
and responsibilities include, but not limited, to the following;
1. You are required to spend 75% of your time on the Floor
duting the meals service, to meet the members, guests,
corporates and prospective clients.
2. You will be responsible for hands-on Operational Control of all
F&B outlets and Banquet and Outdoor Catering functions and
ensure smooth operation to achieve customer satisfaction
and a good reputation in the local market.
3. Meet the Restaurant and Banqueting Financial Objectives by
Estimating Requirements, Preparing Strategic and Annual
Forecast and Budgets, Analyze variances, Initiate Corrective
Actions, Establish and Monitor Financial Controls. Develop
and Implement Strategies to Increase Average Meal Checks,
Revenue and profits.
4. Control the Payroll cost, Plan the Staffing requirements, Staff
allocation, Control and Conduct Staff Training and Briefing to
perform their duties in conformity with Health and Safety
requirements and to get the best performance and
productivity. Take necessary corrective action as and when
required to manage staff efficiently.
5. You will be responsible for Menu planning, Implementation,
and Food Cost Control. Achieve and maintain high
operational performance standards while maintaining the
budgeted cost factors.
6. Maintain High Standards of Personal and Staff Grooming and
Hygiene and ensure all staff wears clean uniforms while on
duty.
7. You will be responsible for Maintaining a Safe, Secure and
Healthy environment by establishing, following and enforcing
QHSE Standards and Procedures, complying with Health and
Legal Regulations and maintaining Security System.
8. Ensure effective implementation of the QHSE and Food
Hygiene Standard aspects, Compliance of HACCP system &
the food service operations.
9. Ensure that the food service areas and stations are Tidy and
should maintain Cleanliness and Hygiene in all food service
areas.
10. Oversee the F&B Stores Operation, check reports, daily
material receipts, issued and take preventive measures to
control spoilage, pilferage and damages.
11. To monitor monthly Inventory and Stock control of Restaurant
and Banquet Department, review and evaluate usage
reports, analyze variance and take corrective actions.
12. Coordinate with Suppliers, Vendor development to Reduce
Cost, improve food supply arrangements, and obtain better
credit facilities whle improving supply chain management for
better results.
13. Prepare Weekly Progress Reports and submit periodic
reports to the Management, as per the stipulated schedule.
14. Coordinate with the HR Department to ensure all Restaurant
Staff meets the local Municipality Health (food handlers)
regulations & health requirements.
15. Ensure that each Staff follows Company Policies & Standard
Operationg Procedures and take the necessary corrective
actions against the employee at fault.
16. Address all Communications daily and carry out all internal &
external written communication with staff/operations and
guests as per the guidelines.
17. You shall create Good Teamwork & Motivate Staff by
introducing various welfare programs and activities.
18. Maintain Open and Positive communication with Chefs,
Cooks and Junior Staff. Work as a Team and conduct
yourself in a Professional manner.
19. Ensure that requirements related to Food Safety (ISO
22000:2005) (ISO 14001:2004 & OHSAS 18001:2007) are
implementedand maintained within the Department.
20. All documents/records related to Food Safety & HSE (where
applicable) shall be kept up to date.
21. Food Satey / HSE policy and objectives (as applicable to the
department) to be followed and updated.
Qualifications Required
1. Degree in Hospitality Management, or a related field.
2. Previous experience in F & B Management or a related role
is usually required, with a minimum of 8 years of experience.
3. Ability to Manage Budgets, Control costs, and optimize
Profitability.
4. Excellent Communication and Interpersonal Skills, with the
ability to build rapport and establish trust with Guests and
Colleagues.
5. Proven ability to control all Location expenses & ability to
deal with High Profile Clients in a Professional Manner.
Skills required
1. Team Player.
2. Analytical thinker.
3. A confident personality that will allow the incumbent to deal
with Third parties. e.g. Members, Guests & Prospective
Clients.
4. Self-corresponding.
5. Customer service orientation.
6. Excellent written and oral communication skills in English and
Arabic.
7. Should be able to gather data and prepare reports.
8. Should have a High level of Initiative.
9. Ability to le