Food Service Operations Manager

1 week ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Accor Full time
Job Description

**Key Responsibilities:**

  1. Revenue Management: Ensure that the monthly forecasted food and beverage revenue figures are achieved, aligning with the company's financial goals.
  2. Cost Control: Strictly adhere to the established operating expenses and control all costs to optimize profitability.
  3. Annual Budgeting: Participate in the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
  4. Cost Monitoring: Monitor all costs and recommend measures to control them, ensuring efficient use of resources.
  5. Outlet Management: Ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements, maintaining high standards of service.
  6. Operating Standards: Ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals, guaranteeing a seamless guest experience.
  7. Departmental Operations Manual: Revise and update all the outlets Departmental Operations Manual on an as needed basis, ensuring that all staff are aware of their responsibilities and expectations.
  8. Team Management: Assign responsibilities to subordinates and check their performance periodically, providing guidance and support to ensure their success.
  9. Inventory Management: Establish and strictly adhere to the par stocks for all operating equipment and supplies, ensuring that the outlet is adequately equipped to meet guest demands.
  10. Inventory Control: Assist the Stewarding Manager in monthly inventory checks on all operating equipment and supplies, identifying areas for improvement.
  11. Inventory Reporting: Carry out monthly, quarterly, bi-yearly, and yearly inventory of operating equipment, providing accurate reports to management.
  12. Equipment and Supply Management: Control the requisitioning, storage, and careful use of all operating equipment and supplies, minimizing waste and optimizing resource utilization.
  13. Day-to-Day Operations: Assist in running the day-to-day operation of the outlets and banquets when necessary, ensuring seamless service delivery.
  14. Roster Planning: Assist in planning the outlets' weekly roster and work schedules to ensure that outlets are adequately manned to handle the level of business, submitting a copy to the Human Resources Department/Food and Beverage Director.
  15. Interdepartmental Liaison: Liaise with the Kitchen and Beverage department on daily operation and quality, ensuring a collaborative approach to service delivery.
  16. Guest Relations: Handle all guest complaints, requests, and enquiries on food, beverage, and service, maintaining a high level of customer satisfaction.
  17. Customer Relationship Building: Establish a rapport with guests, maintaining good customer relationships and assisting to update guest history, ensuring a personalized experience.

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