مدير تنفيذي بقسم الأطعمة والمشروبات

‏⁦

⁩

Key Responsibilities1. Operations Management

• Oversee the day-to-day operations of all Food & Beverage outlets.
• Ensure consistent service standards and a high level of guest satisfaction.
• Maintain professional appearance, hygiene, and service standards across the department.
• Coordinate effectively with the Kitchen, Front Office, Housekeeping, Engineering, Sales, and Finance departments.
• Monitor outlet operations and ensure smooth service during peak periods.
• Develop and implement operating procedures in line with hotel standards.

2. Team Leadership & Staff Management

• Recruit, train, coach, and develop F&B team members.
• Prepare staff schedules and ensure appropriate staffing levels according to business requirements.
• Conduct regular briefings and performance evaluations.
• Motivate the team and maintain a positive and professional working environment.
• Identify training needs and implement appropriate training programs.
• Ensure compliance with hotel policies, procedures, and employee regulations.

3. Financial & Cost Control

• Prepare and manage the Food & Beverage department budget.
• Monitor food, beverage, labor, and operating costs.
• Analyze sales, profitability, and departmental performance.
• Implement effective cost-control measures without compromising quality or guest satisfaction.
• Monitor inventory levels and minimize waste, spoilage, and unnecessary expenses.
• Work closely with the Finance Department on forecasting, budgeting, and financial reporting.

4. Revenue Management

• Develop strategies to maximize F&B revenue and profitability.
• Monitor sales performance and identify opportunities for increasing revenue.
• Support the development of promotions, special events, packages, and seasonal offers.
• Analyze outlet performance and recommend improvements based on business trends and guest preferences.

5. Guest Experience

• Ensure excellent service and a memorable dining experience for hotel guests.
• Handle guest complaints and service recovery professionally and efficiently.
• Monitor guest feedback and implement corrective actions where necessary.
• Maintain strong relationships with VIP guests and corporate clients.

6. Food Safety & Hygiene

• Ensure full compliance with food safety, hygiene, and sanitation standards.
• Monitor HACCP procedures and ensure proper implementation where applicable.
• Conduct regular inspections of F&B outlets, storage areas, and service facilities.
• Ensure proper food handling, storage, temperature control, and cleanliness procedures.
• Coordinate with relevant departments to address health, safety, and hygiene issues.

7. Purchasing & Inventory

• Coordinate with Purchasing and Stores to ensure adequate availability of food, beverages, and operating supplies.
• Monitor purchasing quality and supplier performance.
• Conduct and supervise regular stock counts.
• Ensure proper receiving, storage, and issuing procedures.
• Maintain accurate inventory records and investigate discrepancies.

8. Events & Banqueting

• Oversee the planning and execution of conferences, meetings, weddings, banquets, and special events.
• Coordinate with Sales and Events teams to ensure successful event operations.
• Ensure proper staffing, setup, service, and breakdown for all events.
• Monitor event profitability and guest satisfaction.

9. Quality & Standards

• Ensure all F&B outlets operate according to the hotel's brand and service standards.
• Conduct regular quality inspections and operational audits.
• Review menus, service procedures, and guest feedback regularly.
• Implement continuous improvement initiatives to enhance operational performance.

Qualifications & Experience

• Bachelor’s degree or diploma in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field.
• Minimum 5 years of experience in Food & Beverage operations, preferably within 4- or 5-star hotels.
• Minimum 2 years in a supervisory or managerial position.
• Strong knowledge of restaurant, banquet, bar, and hotel F&B operations.
• Good understanding of budgeting, cost control, inventory management, and revenue generation.
• Knowledge of food safety and HACCP standards.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving and decision-making abilities.
• Proficiency in English; additional languages are an advantage.
• Good computer skills and experience with hotel POS/PMS systems.

Key Competencies

• Leadership & Team Management
• Customer Service Excellence
• Financial & Cost Management
• Revenue Optimization
• Communication Skills
• Problem Solving
• Decision Making
• Planning & Organization
• Attention to Detail
• Negotiation Skills
• Operational Excellence
• Food Safety & Hygiene Awareness

Key Performance Indicators (KPIs)

• Food & Beverage Revenue Growth
• F&B Gross Profit and Cost Percentage
• Guest Satisfaction Scores
• Food & Beverage Labor Cost
• Food and Beverage Waste Levels
• Inventory Accuracy
• Employee Productivity and Retention
• Compliance with Hygiene and Safety Standards
• Quality Audit Results
• Banquet and Event Profitability

Working Conditions

• Full-time position with flexible working hours.
• Willingness to work evenings, weekends, public holidays, and during special events as required.
• Ability to work in a fast-paced hotel environment and manage operational demands effectively.

⁦⁩

⁩