FOOD AND BEVERAG MANAGER

1. Food & Beverage Operations

• Manage the daily operations of all restaurants, bars, room service, banqueting, and other F&B outlets.
• Ensure smooth and efficient service during breakfast, lunch, dinner, and special functions.
• Maintain high standards of food quality, presentation, and service.
• Monitor guest satisfaction and handle guest complaints professionally.
• Ensure all F&B outlets are properly prepared and operational according to hotel standards.

2. Staff Management

• Supervise, train, motivate, and evaluate all F&B employees.
• Prepare staff duty rosters and ensure proper manpower allocation.
• Monitor staff attendance, grooming, discipline, and performance.
• Conduct regular training regarding service standards, hygiene, and guest relations.
• Coordinate with HR regarding recruitment, disciplinary matters, and staff performance.

3. Cost Control & Financial Management

• Monitor daily F&B sales, costs, wastage, and profitability.
• Control food and beverage costs and ensure they remain within the approved budget.
• Review daily sales reports and investigate any unusual variances.
• Control portion sizes, wastage, breakage, and complimentary items.
• Coordinate with the Accounts and Cost Control departments regarding F&B financial matters.
• Assist in preparing the annual F&B budget and monitor performance against budget.

4. Purchasing & Inventory

• Coordinate with Purchasing and Stores to ensure adequate stock levels.
• Check the quality and quantity of food and beverage deliveries.
• Monitor stock levels and ensure proper storage of all products.
• Participate in regular inventory and stock-taking procedures.
• Ensure proper FIFO procedures are followed.
• Minimize unnecessary stock, wastage, and expired products.

5. Hygiene & Food Safety

• Ensure compliance with all hotel hygiene and food safety standards.
• Ensure employees follow proper personal hygiene and grooming standards.
• Coordinate with the Executive Chef and Stewarding team to maintain cleanliness.
• Ensure proper temperature control, storage, and handling of food products.
• Report and take immediate action regarding any hygiene or food safety issues.

6. Menu & Promotions

• Work closely with the Executive Chef to develop and improve menus.
• Monitor menu pricing and profitability.
• Assist in developing F&B promotions, packages, and special offers.
• Coordinate with Sales and Marketing for F&B promotions and events.
• Monitor guest feedback and make recommendations for menu improvements.

7. Guest Relations

• Maintain a high level of guest satisfaction.
• Personally attend to VIP guests and special occasions when required.
• Handle guest complaints and ensure appropriate corrective action.
• Monitor online and guest feedback related to F&B operations.
• Develop good relationships with regular guests and corporate clients.

8. Coordination with Other Departments

• Coordinate with Front Office regarding occupancy, breakfast requirements, VIP guests, and special arrangements.
• Coordinate with Housekeeping regarding cleanliness and operational requirements.
• Coordinate with Engineering regarding equipment maintenance and breakdowns.
• Coordinate with Accounts regarding sales, costs, invoices, and financial reports.
• Coordinate with Sales & Marketing regarding events, promotions, and group functions.

Pay: AED3,000.00 - AED5,000.00 per month

Work Location: In person