Assistant Food & Beverage Manager

Accorhotel; Ras Al Khaimah; On-site; AED 120,000 - 180,000; Full time

Job summary

Rixos in Ras Al Khaimah seeks a proactive Food & Beverage operations leader to manage daily outlet and banquets. You will contribute to budgeting, inventory, and staffing plans, ensuring standards across all service areas. Collaboration with Kitchen, Beverage and Housekeeping is essential for consistent guest experiences.

The role requires strong leadership, cost-control mindset, and the ability to train and develop team members while maintaining high service level and brand standards.

Qualifications

• Experience in hospitality operations and budgeting processes.
• Strong leadership and team supervision skills.
• Ability to monitor costs and implement control measures.

Responsibilities

• Assist in formulating annual operating budget and sales plans for outlets and banquets.
• Ensure operating standards are followed and manuals updated as needed.
• Plan weekly rosters and staffing to meet business levels.
• Coordinate with Kitchen, Beverage and Housekeeping for smooth daily operations.
• Handle guest requests and manage guest/employee incident reports.

Skills

Budgeting

Cost control

Team leadership

Operations management

Job description

To ensure that the monthly forecasted food and beverage revenue figures are achieved.

To strictly adhere to the established operating expenses and that all costs are controlled.

To participate and assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

To monitor all costs and recommend measures to control them.

To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.

To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals.

To revise and update all the outlets Departmental Operations Manual on an as needed basis.

To assign responsibilities to subordinates and to check their performance periodically.

To establish and strictly adhere to the par stocks for all operating equipment and supplies to ensure that the outlet is adequately equipped.

To assist when required with Stewarding Manager in monthly inventory checks on all operating equipment and supplies.

To carry out monthly quarterly biyearly yearly inventory of operating equipment.

To control the requisitioning storage and careful use of all operating equipment and supplies.

To assist in running day-to-day operation of the outlets and banquets when necessary.

To assist to plan the outlets weekly roster and work schedules to ensure that outlets are adequately staffed to handle the level of business and submit a copy to the Human Resources Department / Food and Beverage Director

To liaise with the Kitchen and Beverage department on daily operation and quality.

To handle all guest complaints requests and enquiries on food beverage and service.

To ensure that the outlets cashiering procedures are strictly adhered to.

To ensure that a supervisor is always available on duty.

To represent the Food and Beverage Manager during his absence.

To monitor and analyze the menus and product of competitive restaurants and bars.

To plan and implement an effective sales plan and promotional activities in the outlet.

To provide the Food & Beverage Manager and or Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.

To participate in the formulation of the Annual Marketing Plan for all the outlets and to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

To monitor and update if necessary on the following:

Operations Manual/Opening and Closing Procedures/Outlet Policies and Procedures/Pricing Structure/Food and Beverage Menu

To monitor the Daily Log Book.

To monitor the outlet bulletin board.

To monitor/submit all guest/employee incident reports.

To attend all Food and Beverage Meeting and Daily Operations Meeting.

To ensure the vacation planner is adhered to and no overtime is accumulated for the employees.

To prepare P&L statements for promotional nights and events.

To carry out any Executive Duties as scheduled.

To ensure that outlets are kept clean and organized both at the front as well as the back of house.

To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.

To organize weekly cleaning schedules for all outlets and submit to Housekeeping Department

Must be an example of the Rixos Values Brand Standards and a champion of appearance and hygiene guidelines.

To respond to any changes in restaurants functions as dictated by the hotel.

To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.

To develop departmental trainers and assign training responsibilities.

To conduct employee performance appraisals as required. Identify and develop young talents with in the organization for future potential growth into the service or within the group.

Remote Work :

No

Employment Type :

Full-time