F&B Manager

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.

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.