Description:
Qualifications
• Minimum of 5–7 years’ experience in F&B operations with at least 3 years in a managerial role.
• Experience in multi-outlet or high-volume environments (hospitality, lifestyle destinations,or events).
• Proficiency in POS, inventory systems, and restaurant management software.
• Fluency in English; Arabic is a plus. Key Responsibilities
1. Strategic Planning & Menu Innovation
• Develop and implement strategic plans for the F&B department aligned with the company’soverall goals.
• Conduct market research to identify trends, guest preferences, and competitive benchmarks.
• Collaborate with Executive Chefs and culinary teams to create innovative, cost-effective menus that reflect current trends and dietary needs.
• Work with marketing on menu design, branding, and promotional campaigns to enhancecustomer engagement and sales.
2. Operational Management
• Oversee the daily operations of multiple F&B outlets, including restaurants, bars, lounges,kiosks, and events.
• Ensure smooth coordination between FOH (Front of House) and BOH (Back of House)teams.
• Monitor and maintain food quality, service standards, and cleanliness at all outlets.
• Ensure full compliance with health, safety, hygiene, and licensing requirements.
3. Financial Control & Cost Management
• Prepare and manage the F&B department budget; monitor revenue, expenses, and costcenters.
• Work with the Cost Controller to analyze food cost %, labor cost %, wastage, andprofitability.
• Identify opportunities for cost savings and process improvements without compromisingquality.
• Approve vendor contracts and pricing in coordination with procurement and finance.
4. Team Leadership & Performance Management
• Lead, train, and mentor outlet managers, supervisors, servers, bar staff, and kitchen personnel.
• Set performance expectations, KPIs, and conduct regular performance reviews. 5. Guest Experience & Complaint Management • Ensure a consistently high level of guest satisfaction across all dining experiences.
• Proactively engage with guests to gather feedback and resolve complaints promptly and professionally.
• Lead by example in providing warm, personalized service and inspiring the team to exceed guest expectations.
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