Food & Beverage Service Manager

Job Description

1. Responsible for the planning and managing of all activities within business units.
2. Overlooking synergy between operational units (Dining, Retail, Home Delivery & Outside Catering).
3. Provide pre-opening support and post-opening reviews for operations units.
4. To manage all business units as independent profitable units and set performance standards.
5. To plan, organize, direct and manage all daily operations and activities within the business units achieving maximum guest satisfaction by providing the high standard of Food and Beverage quality, presentation and service.
6. To be efficient and diplomatic in dealing with situations involving any aspect of Food and Beverage where the reputation or image of Salam Hospitality & business units is represented.
7. Identify Markets trends while promoting business units as a unique product offering while developing local contacts and publicity.
8. Develop and execute Monthly Forecast and Annual Business Plan and Financial Budget.

F & b training
1. Develop a training calendar for use in the initial units and future expansion.
2. Develops training and development programmers that may improve personal or departmental standards.
3. Instrumental in the building of an efficient team of employees, by taking an active interest in their training, development, safety and welfare.
4. Responsible for sourcing and monitoring new talent to ensure a thorough development plan.
5. Interviewing potential candidates for various positions and levels.
6. Identify culture champions to further development opportunities.
7. Ensure compliance with company policies and procedures.
8. Ensure that correct disciplinary procedures are adhered to.
9. Ensures that employees strictly enforce all safety rules, emergency procedures and fire prevention regulations.

Remarks

Operational Responsibilities
A) Not less then 5 years practical experience in the line ,
B) strong experience in the global kitchens especially the Arabic American and Italian kitchens
c) strong purchasing knowledge’s how to deal with all the needed departments that supports with the kitchen needed and have experience I creativity in that regards.
A-Sign food and beverage concepts for implementation and ensure that all concepts are opened on time and are fully operational Ensure a presentable and professional team is recruited based on operation business needs and the HR function is operating with best HR practices in attracting, retaining, developing
and motivating
1. Develop, Implement and maintain an Operations Manual clearly stating department specific policies, procedures and training requirements.
2. Participate in the development, Maintains all department facilities.
4. Liaise with Food Production to ensure a consistently good standard of food quality, efficient profitability and creative presentation.
5. Maintain regular visits and liaison to Central Kitchen.
6. Liaise with Procurement to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control. Financial & Legal
1. Responsible for the preparation and of the Monthly Forecast, Annual Business Plan and Financial Budget per business unit and responding to changing business demands.
2. Ensure that the Business Unit’s Operational budget is in line with the market situation and costs are strictly controlled maximizing profitability.
3. Maximize profitability of the business units by increasing turnover (revenue and covers) efficiency as a first priority and controlling costs as a second priority.
4. Ensures that adequate records are kept in order to offer statistical analysis.
5. Ensure all transactions are in best financial and legal interests of company.