Assistant FnB Manager

Job Purpose:

The job purpose is to assist the F&B Manager in planning, managing and controlling entire scope of F&B operational activities across all

Concourses and Terminals in DXB and DWC and to provide strategic input in meeting F&B business objectives of Sales / Revenues targets while

minimizing costs and maintaining standards as defined by EKFC.

Key Results Area:

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. Prepare the manpower requirement per position, deploy an on-job orientation program, manage training requirements and monitor

staff performance with emphasis on professional development to ensure that they are working effectively and efficiently in compliance

with established standards.

3. 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.

4. Coordinate with the production department regarding menu's changes and implementation, food presentation and other kitchen

related matters to ensure that the best quality of food is served to the customers.

5. Propose new menus (in coordination with Production) within defined budgets, recommend selling price, rotate/change menus and

introduce new products to promote sales.

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 making recommendations as to how such improvements can be

implemented.

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.

Education Qualification:

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

Work Experience:

Minimum of 5 years of experience in the hospitality industry, with 2 years experience in supervisory role in 5-star environment

(Restaurant management, Banquet Operations management, F&B management).

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