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Job Description
- Ensure all processed products comply with food regulations
- Ensure proper labeling of meats and other foods
- Follow and enhance required sanitation procedures in all Food outlets
- Monitor workstations and dressing procedures
- Provide education about national food regulations to service providers
- Report information from inspections to concerned stakeholders
- Report unsanitary, unsafe, or hazardous conditions to the proper personnel
- Invite and negotiate good reputable food provider
- Prepare tenders for renting NU facilities to the Vendors
- Service all related function and report any violation
- Perform regular fair evaluation to all Food suppliers
- Check and investigate any related complains
- Resolve problem that may raise between the services providers and anyone from NU community
- Make sure that all vendors are stick to the approved and announced price lists
- Leads employees engaged in the production of food, catering and beverage service, ensuring a consistent level of service for all shifts and special events.
- Procures food for vending, catering, food service and kitchen equipment in accordance with applicable university policies.
- Inventories goods on hand and initiates purchase orders for all food goods at campus.
- Ensures all supplies necessary for catering events are present on the day of event.
- Analyzes and monitors food and supply costs and revenue data on daily, weekly and monthly basis.
- Resolves employee and/or customer complaints and disciplines as necessary.
- Manages and coordinates the daily food production, vending, and catering activities on campus.
- Designs attractive menus in collaborations with the assigned chefs.
- Designs and deploys food safety routines in the preparation, handling, and storage of food & beverage to prevent foodborne illness and injury
- Assists in ordering, purchasing, and stocking F&B products.
- Keeps a close check on the quality, quantity, presentation, and services given to the customers
- Coordinates in sourcing and testing new products and menus.
- Maintains regular repairs and maintenances for F&B equipment.
- Monitors the performance of vendors and contractors.
- Developing, recommending, implementing, and monitoring policies, procedures, and workflow.
- Preparing a variety of financial reports related to retail operational activities.
Job Requirements
Education, Professional Knowledge & Experience
- Relevant Bachelor's degree or diploma in food and beverage management and/or hotel
- 5-7 years of experience 2 of which in a supervisory role
- Food hygiene certificate or training is a plus
- Good command of English & Arabic
- Proficient in using Microsoft office
- Utilizing computer technology used for communication, point of sales, data gathering, and generating reports;
Demonstrated Skills in:
- Applicable local laws, rules, regulations, codes, and/or statutes related to foodservice operations
- Cash handling principles and practices
- Inventory management principles and practices
- Menu planning and development principles
- Vendor management principles
- Basic budgeting principles
- Safety procedures
- Supervising subordinate staff
- Working with diverse academic, cultural, and ethnic backgrounds of community students and staff
- Communicating effectively through oral and written mediums
- Have the ability to supervise multiple priorities and events simultaneously
- High attention to details
- Customer-centric mindset
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