Fnb Manager

1 month ago

Dubai, United Arab Emirates Emirates Flight Catering Full time

**ob Purpose**:
Manage daily operations of all the food and beverage outlets, including coordinating with other departments to ensure provision of service that is of highly competitive standards and within the stipulated cost thereby ensuring that customers are satisfied with their dining experience.
**Key Result Areas**:
Oversee daily operations of the F & B outlets, thereby ensuring that customers are provided with excellent level of service at all times while making sure that the outlets are profitable to the company, while monitoring and controlling food cost and wastages.
Promote sales and assign operational functions to respective staff to ensure best results and smooth running of the outlets.
Coordinate with the Executive Chef regarding menus, food quality and other kitchen related matters and ensure that the best quality of food is served to the customers.
Propose new menus for the outlets (in coordination with AVP Commercial Non-Airline) within defined budgets, recommend selling price, rotate/change menus and introduce new products to promote sales.
Investigate and resolve customer complaints about food quality and/or service by taking remedial actions immediately.
Operates all functions from his/her office and frequently visits all the outlets to ensure that the quality of food and beverage served is of the best standards.
Prepare & submit the annual CAPEX and staff budget for DGMACS*s approval.
Coordinate with Purchasing for procuring equipment, materials for the outlets and with W&D for procuring food / other items already in stock.
Lead the management of catering, laundry, and other rate card services for EKFC, optimizing resource efficiency to maximize profitability from all F&B assignments while guiding and motivating the team to collectively achieve agreed-upon targets.
Essential Requirements (Internal)
Should have completed a minimum of one year in the current department
**Education Qualification**:
Bachelor*s degree in hospitality, hotel management or any relevant field. Should have extensive knowledge in Food and Beverage Management. (must have)
**Work Experience**:
Minimum of 7 years of experience in the hospitality industry, with 3 years* experience in managerial role in 5-star environment.
Experience and understanding of luxury hotel and stand-alone restaurant operations.
Knowledge of food safety regulations and hygiene protocols.
Demonstrated achievements in food quality and cost control.
**Skills**:
Should have excellent communication skills and interpersonal relationship.
Should be task oriented with excellent hotel and catering background and experience.
Should be highly motivated, a team leader with good organizing skills.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Ability to collaborate cross functionally and at all levels and team-based approach including ability to positively manage conflict.
Delivers effective, well-structured written/ spoken communication, with impact and energy.
High level of commitment to continuous improvement and adaptability to change.
Fluency in English is a must.

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