مدير تنفيذي بقسم الأطعمة والمشروبات

‏⁦⁩Key Responsibilities1. Operations ManagementOversee 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 ManagementRecruit, 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 ControlPrepare 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 ManagementDevelop 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 ExperienceEnsure 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 & HygieneEnsure 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 & InventoryCoordinate 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 & BanquetingOversee 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 & StandardsEnsure 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 & ExperienceBachelor’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 CompetenciesLeadership & Team ManagementCustomer Service ExcellenceFinancial & Cost ManagementRevenue OptimizationCommunication SkillsProblem SolvingDecision MakingPlanning & OrganizationAttention to DetailNegotiation SkillsOperational ExcellenceFood Safety & Hygiene AwarenessKey Performance Indicators (KPIs)Food & Beverage Revenue GrowthF&B Gross Profit and Cost PercentageGuest Satisfaction ScoresFood & Beverage Labor CostFood and Beverage Waste LevelsInventory AccuracyEmployee Productivity and RetentionCompliance with Hygiene and Safety StandardsQuality Audit ResultsBanquet and Event ProfitabilityWorking ConditionsFull-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.⁦⁩⁩