F&b Manager

3 weeks ago

Dubai, United Arab Emirates The First Group Full time

Overview:
Comprising of The First Group’s award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.

The First Collection’s portfolio of five operational hotels are renowned for their world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. Grand Heights Hotel Apartments, offers comfortable studios and one-bedroom apartments in the heart of the city, and is owned and managed by The First Collection. Bringing to the market a range of franchised properties, the group also manages TRYP by Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime location and is a franchise of The Ascott Limited.

The First Collection’s restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars features a dynamic mix of homegrown brands and recognised International franchises, including MasterChef, the TV Experience - the world’s first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper midscale hotels among Dubai’s hottest gastronomic and lifestyle destinations.

With ambitious growth plans in the years ahead, The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.

**Job Description**:
The role of the F&B Manager is to manage the effective and profitable operations of the outlets with the objective of exceeding budgeted sales and gross income, inspire and motivate their team, through their actions, to achieve the highest levels of customer service delivery, execution and reputation. To oversee the entire team and ensure that the sequence of service and corporate policies are respected. To ensure that an effective and rigorous training program is continuously carried out for the entire FOH team and provide guidance to his/her team in a motivational atmosphere, providing customers with consistently high quality food, drinks and service in a dynamic, hospitable and clean atmosphere.
- Coordinating daily restaurant management operations.
- Delivering superior food and beverage service and maximizing customer satisfaction.
- Responding efficiently and accurately to restaurant customer complaints.
- Ensure that all employees are properly trained on the Sequence of Service and on Corporate Policies, ensuring that they are efficient, courteous, respectful of others and knowledgeable in all aspects of food, beverage, and service standards.
- Conduct daily pre-shift meetings at the start of every shift.
- Provide constant floor supervision to achieve desired objectives and maintain corporate standards for quality and service.
- Communicate all guest feedback, both positive and negative, with Head Chefs and Executive Chef to ensure the highest quality of food.
- Ensure all Direct operating costs (food and beverage, labour, Entertainment, Business Promotions, Sales & Marketing, Laundry, Utilities etc..) are in line with budget expectations.
- Approve the weekly schedule for all employees as recommended by Restaurant Managers.
- Ensuring that staffing is adequate to meet demands of business.
- Proactively address and implement strategic solutions to changes in sales trends.
- Train the Front of House managers, the Supervisors and the Head Bartender with the objective of developing a strong management team to manage the restaurant while providing an opportunity to individual managers for personal career growth.
- Evaluate the performance of the management team. Initiate plans for career progression, recommend promotions and/or salary adjustments based on performance.
- Effectively delegate duties and responsibilities down the organizational line and consistently follow-up to secure results
- Practice good housekeeping and safety by paying constant attention and inspecting equipment, physical interior and exterior of building.
- Participate in community activities to promote good corporate image.
- Maximize sales and profitability through professional execution of approved promotions.
- Assure all established operating policies, procedures, and systems are followed ( e.g. specified product purchased, document and reports are completed on time, staff schedules are posted, etc).
- Participate in the development of financial budgets and in the preparation of a business plan for the restaurants.
- Perform quarterly operations reviews and implement corrective measures.
- Submit Performance appraisals for each manager every January and J

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