Manager - Food and Beverage

The Red Sea Development Company; Riyadh; On-site; SAR 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic Food and Beverage Manager to oversee all operations, ensuring exceptional quality and service. This role involves strategic planning, budget management, and operational oversight to achieve financial targets while delivering an unparalleled dining experience for guests. You will collaborate with culinary teams to innovate menu offerings and ensure compliance with health and safety regulations. If you are passionate about hospitality and have a knack for leadership, this opportunity is perfect for you.

Qualifications

• Proven experience in food and beverage management, preferably in hospitality.
• Strong leadership and team-building skills to motivate staff.

Responsibilities

• Oversee daily food and beverage operations, ensuring quality and service.
• Recruit, train, and supervise food and beverage staff.

Skills

Food and Beverage Management

Leadership

Customer Service

Menu Development

Budget Management

Food Safety Standards

Problem-Solving

Communication Skills

Education

Bachelor's degree in Hospitality Management

Culinary Arts

Tools

Inventory Management Tools

Computer Systems

Job description

The F&B Manager will be responsible for overseeing all food and beverage operations, ensuring exceptional quality and service. This role involves strategic planning, budget management, and operational oversight to achieve financial targets while delivering an unparalleled dining experience for guests. The Food and Beverage Manager will work closely with the culinary and service teams to drive innovation and maintain high standards.

Operations Management:

1. Oversee daily food and beverage operations, including dining areas, kitchens, bars, and concessions.
2. Develop and implement standard operating procedures (SOPs) to ensure efficient and smooth operations.
3. Monitor and evaluate operational performance, identify areas for improvement, and implement corrective actions.
4. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
5. Establish targets, KPIs, schedules, policies, and procedures.
6. Report on management regarding sales results and productivity.
7. Forecast, plan, source, and order food supplies for the kitchen, beverages for the bar and fridges.

Menu Development and Planning:

1. Create and update menus based on customer preferences, dietary trends, and facility requirements.
2. Collaborate with chefs, culinary staff, and suppliers to develop innovative and appealing food and beverage offerings.
3. Ensure menu items are priced appropriately to achieve profitability targets while considering market competition and customer expectations.

Team Management and Training:

1. Recruit, train, and supervise food and beverage staff, including chefs, cooks, servers, bartenders, and support personnel.
2. Conduct performance evaluations, provide feedback, and implement training programs to enhance employee skills and performance.
3. Foster a positive work environment, promoting teamwork, accountability, and professional growth.

Quality Assurance and Compliance:

1. Maintain high standards of food quality, presentation, and taste, ensuring compliance with health and safety regulations.
2. Monitor and enforce food safety and hygiene practices, including proper storage, handling, and sanitation.
3. Conduct regular inspections and audits to identify and address any quality or compliance issues.
4. Ensure compliance with all health and safety regulations.

Customer Service and Satisfaction:

1. Ensure exceptional customer service standards are maintained throughout the food and beverage operations.
2. Address customer feedback, concerns, and complaints promptly and effectively.
3. Foster a customer-centric culture among staff and seek opportunities to enhance the dining experience.

Qualifications & Skills:

1. Bachelor's degree in hospitality management, Culinary Arts, or a related field; additional certifications are advantageous.
2. Proven experience in food and beverage management, preferably in a hospitality setting.
3. Strong leadership and team-building skills, with the ability to motivate and inspire staff.
4. Excellent knowledge of food safety, sanitation, and quality control standards.
5. Ability to develop menus, create innovative offerings, and manage costs.
6. Exceptional customer service and communication skills.
7. Financial acumen with experience in budgeting, cost control, and financial analysis.
8. Proficiency in computer systems and inventory management tools.
9. Strong problem-solving and decision-making abilities in a fast-paced environment.
10. Ability to work flexible hours, including evenings, weekends, and holidays.
11. Knowledge of local food and beverage regulations and licensing requirements.

Location: Site based