F&B Manager

Domo Ventures W.L.L.; Manama; On-site; BHD 20,000 - 40,000; Full time

Job summary

An established industry player is seeking a dynamic General Manager to lead their F&B operations. In this pivotal role, you will oversee daily management, enhance employee productivity, and create exceptional dining experiences. With a focus on leadership and communication, you will manage recruitment, training, and ensure compliance with health and safety regulations. This is a fantastic opportunity to make a significant impact in a vibrant environment, where your skills will contribute to maximizing customer satisfaction and operational excellence. If you are passionate about the food and beverage industry and ready to take on a leadership role, this position is for you.

Qualifications

• 7+ years of experience in F&B management or supervision.
• Strong desire to create high-quality dining experiences.

Responsibilities

• Overseeing daily operations and enhancing employee productivity.
• Managing recruitment, training, and ensuring compliance with regulations.

Skills

Leadership Skills

Communication Skills

Restaurant Management

Customer Service

Job description

A client of Domo Ventures is looking to hire a General Manager

Title: General Manager

Location: F&B

Qualifications:

• Prior experience as a F & B Manager or Supervisor.
• Excellent leadership and communication skills.
• Strong desire to create high-quality dining experiences.
• Proficient in restaurant management.

Experience: 7+ years

Role and Responsibilities:

• Overseeing daily operations.
• Enhancing employee productivity and professional development.
• Managing recruitment and training new employees.
• Ensuring all staff complies with health and safety regulations.
• Supervising shifts.
• Training new and current employees.
• Maximizing customer satisfaction and responding to customer complaints.
• Tracking employee work hours and recording payroll data.
• Appraising staff performance and providing feedback.
• Interviewing and recruiting new employees.
• Managing daily front- and back-of-house restaurant operations.
• Ensuring all cashouts are completed correctly at the end of the day.
• Maintaining safety and food quality standards.
• Creating reports on weekly, monthly, and annual revenues and expenses.
• Controlling operational costs and finding ways to reduce waste.
• Reviewing product quality and researching new vendors.
• Finding creative solutions when issues arise.