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Food and Beverage Manager (F&B) Manager - Dubai

1.00 to 10.00 Years   Dubai, United Arab Emirates   20 Mar, 2021
UPFRONT HR
1 Jobs Openings
Job LocationDubai, United Arab Emirates
EducationNot Mentioned
SalaryNot Mentioned
IndustryHospitality & Accomodation
Functional AreaNot Mentioned

Job Description

F&B ManagerThe client is a stunning 5-star Hotel and Beach Resort & Spa located on a beautiful beach in Dubai.As an F & B Manager, you are responsible for carrying the sole responsibility of the department, all F&B outlets in the property.?You will be accountable for the overall strategic guidance across the Food & Beverage operations?division. Planning and implementation of programs, policies and procedures?and establishes and achieves the department?s annual financial budget forecasts, i.e. meet/maximizes the monthly revenue and GOP targets by exercising constant control of the operational expenses.

  • Manages all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
  • Preserves excellent levels of internal and external customer service.
  • Designs exceptional menus, purchase goods and continuously make necessary improvements.
  • Leads F&B team by attracting, recruiting, training and appraising talented personnel.
  • Monitors closely the profitability of all Food and Beverage Outlets.
  • Reports on management regarding sales results and productivity.
  • Develops an action plan to address any identified areas of concern.
  • Provides solutions to improve problem areas and assists in implementing corrective measures
  • Ensures that all F&B facilities and services yield maximum profitability for the Company, as well as a maximum value for money for the guest.
  • Develops measures to maximize the productivity of both service and production areas, and oversees the implementation of said measures.
  • Develops and implements revenue-boosting sales activities, i.e. promotions, theme nights, up-selling and incentive schemes.
  • Initiates all Food & Beverage marketing activities, together with other relevant key departments.
  • Controls and approves all departmental purchase requests and store requisitions for operating material, food products and beverages.
  • Initiates the Food & Beverage department Standards of Performance manuals and establishes the supporting training program, i.e. guest care, product knowledge, service standards, up-selling techniques, grooming standards, etc.
  • Conducts together with the Executive Chef, two times a year an in-depth sales analysis on every menu in the operation (Menu Engineering).
  • Demonstrates pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.

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