F&B Manager
Moharam Bek, Alexandria
F&B Manager
Moharam Bek, AlexandriaPosted 25 days ago34Applicants for1 open position
- 7Viewed
- 1In Consideration
- 0Not Selected
Job Details
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Job Description
- Main job duties and responsibilities:
- Ensure achievement of the branch’s budget targets by driving sales and maintain cost control measures.
- Manage and reduce expenses in line with the operational scale.
- Prepare the department’s annual budget and develop a sales plan.
- Prepare monthly comparisons between actual expenses and the approved budget, and provide analysis explaining the reasons for any discrepancies.
- Resolve all food quality and service-related issues promptly, and prepare daily reports and submit them to the direct Manger.
- Ensure food preparation follows approved specifications regarding portion size and methods to achieve customer satisfaction.
- Coordinate regular meetings with the Executive Chef, chefs, and restaurant managers to discuss operational issues and improve customer satisfaction.
- Assist in developing food menus that align with customer preferences and improve overall satisfaction.
- Supervise coordination between the kitchen and service teams to minimize waste and maximize service quality, in collaboration with the Executive Chef and Restaurant Manager.
- Check and receive food, beverages, and cleaning supplies, ensuring the delivered items meet quality and quantity standards.
- Ensure that delivered raw materials are stored properly in their designated storage areas.
- Monitor the consumption rate of tools and raw materials to ensure it remains within normal operational levels.
- Coordinate monthly with the Planning Department (Supply Chain) to determine the required quantities of tools and raw materials.
- Monitor employee performance and ensure compliance with uniform and personal hygiene standards.
- Ensure the implementation of food safety, hygiene, and general safety procedures, and guide staff in following safe work practices while providing appropriate training.
- Participate in identifying workplace hazards, propose control measures, and report them to the direct manager.
- Perform any additional tasks that might be necessary for easier workflow, within the main frame of the job’s specialty.
Job Requirements
Educational background and previous experience:
- A suitable educational background, preferably in Tourism and Hospitality Management.
- Minimum 10 years of proven experience.
Knowledge and Functional Skills:
- In-depth knowledge of food and beverage systems and their administration.
- Ability to develop effective sales strategies.
- Familiarity with the principles of marketing and sales.
- Good knowledge of personal hygiene standards (HACCP) and food safety regulations.
- Proficiency in English (speaking and reading).
- Proficient in use of MS Office applications.
Core Competencies:
- Initiative.
- Collaboration.
- Logical Reasoning.
- Customer Oriented.
- Managing Resources.
- Managing People.
