مدير الأغذية والمشروبات

Responsibilities

1. Ensure compliance with the company safety management system, HACCP & Hygiene policies “Safe and to align to EKFC safety standards and government regulations, ensuring that a safe environment is provided to staff, contractors, suppliers and customers.

2. Prepare the manpower requirement based on lounge requirement and coordinate with Talent Acquisition team to support with hiring process.

3. Manage and develop departmental training requirements, including the on-the-job orientation programme and training calendar, while supporting employee performance management reviews, to ensure continuous capability building and performance improvement.

4. Prepare the annual CAPEX with justification, manage the staff costs including overtime and unplanned absences and monitor the profitability of all the lounges while providing creative solutions to improve areas of concern and assist in implementing corrective measures.

5. Coordinate with the Production Department regarding menu’s implementation, food presentation and other kitchen related matters to ensure that the best quality of food is served.

6. Propose new menus for the Mezzaine outlet and events (in coordination with Production) within defined budgets, recommend selling price, rotate/change menus and introduce new products to promote sales.

7. Investigate and resolve customer complaints about food quality and or service by taking remedial actions immediately.

8. Coordinate with Central Purchasing Division for procuring equipment (glassware & tableware), materials for the outlets and with stores for procuring food / other items already in stock.

9. 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.

10. New F&B beverage concepts development based on the latest market trends and implementation in areas of responsibility.

Qualifications

Education Qualification:

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

Work Experience:

• Minimum of 7 years of experience in the hospitality industry, with 2 – 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:

• Proficiency in spoken and written English (knowledge of Arabic language will be an advantage).

• 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

In this role, you will:

• Manage F&B operations and teams across airport lounges and outlets
• Ensure high service standards and consistent passenger experience
• Lead, coach, and develop frontline teams and supervisors
• Support operational efficiency, quality, safety, and compliance
• Contribute to new openings, service improvements, and operational projects

If you are hands on, operationally strong, and passionate about hospitality at scale, this is your opportunity to grow within a world class aviation hub.
Location: DXB / DWC, Dubai
Apply now and be part of a global airport operation