مساعد مدير الأغذية والمشروبات

Responsibilities

1. Ensure compliance with the company safety management system, HACCP, and hygiene policies, aligning with EKFC safety standards and government regulations to provide a safe environment for staff, contractors, suppliers, and customers.
2. Assess manpower needs, implement on-the-job orientation and training, and monitor staff performance to ensure operations are effective, efficient, and fully compliant with company policies and procedures.
3. Manage staff costs, including overtime and unplanned absences, and monitor lounge operational efficiency to implement solutions that address issues and enhance performance.
4. Coordinate with the production department regarding menu changes and implementation, food presentation and other kitchen related matters to ensure that the best quality of food is served to the customers.
5. Support the F&B Manager in proposing and developing new beverage menus and concepts, to enhance guest experience and drive revenue growth.
6. Investigate and resolve customer complaints about food quality and/or service by taking remedial actions immediately.
7. Analyse customer feedback to identify improvement opportunities and recommend implementation actions, to enhance service quality and customer satisfaction.
8. Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2015 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.

Qualifications

Education Qualification:
Bachelor’s degree in hospitality, hotel management or any relevant field

Work Experience:
Minimum of 6 years of experience in the hospitality industry, with 1 years of 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:
Proficiency in spoken and written English
Self-motivated and demonstrates sound leadership skills
A keen eye for opportunity identification and a high level of commitment to continuous improvement and adaptability to change
Ability to create personalized F&B experience
Ability to collaborate cross functionally and at all levels and team-based approach including ability to positively manage conflict
Ability to resolve customer complaints and anticipate emerging customer needs to continually improve service standards
Strong organizational, multitasking skills and attention to detail
Competent in Microsoft Office Applications
Ability to maintain accurate records, manage inventory effectively, and follow established procedures and guidelines precisely