Careers

•  Managing all F&B and day-to-day operations within budget and to the highest standards
• Ensuring excellent levels of internal and external customer service
• Leading F&B team by attracting, recruiting, training and appraising talented personnel
• Establishing targets, KPI’s, schedules, policies and procedures
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Positive attitude and good communication skills
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

• Leads the daily Food and beverage outlet operations including overall quality, service, and service staff performance of the designated outlet/s.
• Provides proficient and professional Food and beverage service to the guests by meeting and exceeding their expectations.
• Works daily with staff to ensure both Guest and Employee Satisfaction in the outlet by training, coaching, developing, and correcting the behavior of the Employees.
• Ensures that the Food and beverage outlets run successfully and are profitable in accordance with the standards of the Hotel.
• Executes outlet operations including food and beverage promotions, customer service and inventories
• Leads the Front of the House staff in training the following: restaurant standards, wine service, and customer service;
• Provide assistance to the F&B Management in all menu preparations, kitchen rules, service standards, cleanliness, and inventory controls for F&B;
• Monitors the performance of outlet service staff. Supervision duties include: delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training, and mentoring staff;
• Maintains policies and procedures. Adheres to HACCP, EOSH, and other regulatory requirements of the hotel and UAE;
• Liaises with customers regarding special functions
• Ensures that table appointments are impeccable and that tables are set correctly
• Ensures that stations have their correct mis-en-place
• Ensures that all stocks and supplies are timeously requested, correct stock levels maintained, and stored under optimum conditions
• Gives feedback on guest letters and comments
• Utilises manning [proper shifting & vacation schedule of employees and resources in a cost-effective manner
• Perform regular spot checks and inventories to investigate if cost control procedures as set by management are in place, and take corrective action when required
• Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories;
• Conducts inventory for par levels of food, beverage, and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures;
• Continues to enhance the guest service experience through creative initiatives;
• Assists in the execution of administrative functions such as reporting, forecasting, quality
• assurance and departmental meetings;
• Maintains and demonstrates a strong knowledge of food and beverage trends within the hospitality industry
• Performs other duties as assigned

Requirements:

• Female with hotel experience of 2 years and above.