The purpose of this business unit is to deliver exceptional food and beverage experiences across the lounges and mezzanine restaurants at Dubai International Airport (DXB) and Dubai World Central (DWC). The department aims to enhance the F&B experience for our airline clients and their passengers through strategic management of skilled staff, revenue control, and cost efficiency.

Responsibilities

Oversee 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 all guests.
Lead coordination with the central purchasing department to secure fixed assets and coordinate with stores to efficiently manage inventory, ensuring operational continuity and resource optimization.
Strategize manpower planning by defining requirements per position, developing a robust recruitment pipeline, implementing on-job orientation programs, overseeing training frameworks, and monitoring staff performance to ensure operational efficiency and professional development.
Drive revenue growth through cost control measures, while supporting budget preparation to achieve financial objectives and operational excellence.
Collaborate with the Production Department to guide menu implementation, food presentation, and kitchen-related strategies to consistently deliver exceptional food quality and presentation to customers.
Champion the application of the Quality Policy and Quality System in accordance with ISO 9001:2015 standards to ensure compliance.
Develop new F&B concepts inspired by the latest market trends and oversee their implementation to enhance the organization's competitive edge and guest experience.
Partner with F&B Managers and HR to develop and execute strategies aimed at reducing staff attrition and fostering an engaged, high-performing workforce.
Evaluate client feedback and passenger surveys to identify key improvement opportunities, and drive the implementation of recommendations to elevate service standards and client satisfaction.

Education Qualification:

Bachelor's degree in hospitality, hotel management or any relevant field (must have).
Master's degree in hospitality, hotel management or any relevant field (preferred).

Work Experience:

Minimum of 8 years experience in the hospitality industry, with 2 years experience in the executive level with proven ability in managing multiple concepts and outlets (F&B senior leadership/ directorial/ executive role).
Pre-opening experience in high volume and premium F&B operations
Demonstrated achievements in high revenue and cost control
Experience and understanding of luxury and large volume hotels and multi-site restaurant operations
Experience working with local, regional and national suppliers
International experience in renown brands with preferably in GCC market.

Skills:

Self-motivated and demonstrate sound leadership skills
A keen eye for opportunity identification and a high level of motivation
Able to create personalized F&B experience
Able to prepare & submit the annual CAPEX and staff budget
Planning and Organizational skills are a key to be successful in this role
Capable of sharing recommendations and clients comments with the Executive Chefs and F&B Management team.
Excellent communication skills
Experienced in food safety, OHS, quality assurance and risk management.

Sr. FnB Manager - Outlets