Food & Beverage Manager

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