Food & Beverage Operations Manager

AccorHotels Middle East; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel resort in Dubai is looking for a Food and Beverage Supervisor to oversee dining operations and manage a team of staff. This role requires excellent leadership skills, the ability to handle guest feedback, and a strong focus on maintaining service standards. The ideal candidate should be proficient in restaurant service, POS software, and have exceptional communication abilities. Join a dynamic team in a vibrant location with long hours under the sun.

Qualifications

• Excellent reading, writing, and oral proficiency in English.
• Experienced in all aspects of restaurant service.
• Excellent leader and trainer with strong interpersonal skills.

Responsibilities

• Oversees the dining area and supervises food and beverage service staff.
• Maintains accurate records of labor and operating costs.
• Handles guest complaints and ensures high standards for staff behavior.

Skills

Leadership

Interpersonal skills

Team motivation

Communication

Tools

Point of Sale (POS) software

Inventory software

Job description

Company Description

Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids’ Club.

Job Description

• Oversees the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains accurate records of outlets’ labor and operating costs to present to DOFB on the 27th of every month for P&L and Forecasting purposes.
• Provides feedback and coaching to the Team regularly through daily operational briefings as well as on-the-spot site visits that are to be conducted daily.
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food‑handling procedures.
• Handles in‑person guest complaints in restaurants/bars when escalated beyond venue leadership and responds to any online guest complaints within 24 hours.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of new policies and holds monthly round‑table discussions to obtain feedback from staff members.
• Maintains budget and employee records, assists in the preparation of payroll and monitors bookkeeping records.
• Checks daily the quality of deliveries of fresh food and baked goods.
• Meets with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Ensures new products, promotions and activations are executed properly during rollout.
• Is capable of handling irate customers with a friendly/calm attitude.
• Prioritizes tasks effectively to ensure the most important tasks are completed on time.
• Delegates and follows‑up effectively.
• Takes ownership of issues or tasks and provides detailed updates to the F&B Director or Assistant Director and the General Manager.
• Seeks, listens, and responds to Guest feedback.
• Effectively identifies restaurant problems through daily or weekly reports, as needed, and can ideate & execute to resolve the same.
• Is proficient in using computer software to monitor inventory, track staff schedules and pay, and perform other record‑keeping tasks.
• Is proficient in Point of Sale (POS) software, inventory software, restaurant guest satisfaction tracking software, etc.
• Assists in planning regular and special event menus, including regular menu engineering.
• Adheres to Hotel’s Hygiene and HACCP standards and ensures its Standard Operating Procedures and Requirements are fully met.
• Manages and assists in the management of F&B related projects, big and small, with timely follow‑ups and informational reports.

Qualifications

• Excellent reading, writing, and oral proficiency in English.
• Experienced in Pool and Beach operations is preferred.
• Should be able to stand under the sun for longer hours.
• Experienced in all aspects of restaurant service.
• Must be well‑presented and professionally groomed at all times.
• Excellent leader and trainer with strong interpersonal skills and attention to detail.
• Ability to motivate employees to work as a team effectively and productively.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate and prioritize multiple tasks.