Category: Hospitality
Key Accountabilities
Ensure that all customers are provided with the best quality of food and service through cost effective and efficient management.
Ensure that performance objectives are set for all staff, performance appraisals are conducted, staff development plans and activities are in place and that matters of poor performance are addressed.
Ensure that assigned staff are professionally supervised, trained and motivated to achieve the objectives agreed upon and provide necessary guidance whenever required.
Responsible for carrying out disciplinary investigations into alleged misconduct, determining investigation findings and recommending outcomes.
Propose improvements to menus, work methods and procedures, which will help to reduce overheads and increase sales and operational excellence.
Ensure that the standards of the service, the quality and prices of food items are maintained to a satisfactory level.
Perform regular checks on the F & B outlets of responsibility in DIA & DS and ensure that Standard Operational Procedures are followed.
Assist the F&B Manager in preparing the monthly report on all F&B activities and in any other related tasks.
Ensure compliance with the company safety system and processes and to align to EKFC safety standards and government regulations to ensure that a safe and effective environment is provided to staff, contractors, suppliers and customers.
Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2008 international standards and executes all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.
Essential Requirements and Competencies
Diploma holder in Hotel Management or equivalent qualification.
High standards of verbal and written communication in English.
Should have significant supervisory skills and organization competencies.
Experience in 4-5 star hotel environment or high-end establishment.
Demonstrated ability to lead a workforce of multinational employees in big scale
Knowledge of various food services styles.
Familiarity with food/beverage and cost control
Ability to resolve customer complaints and anticipate emerging customer needs to continually improve service standards
A professional manner with the ability to work under pressure to meet targets and achieve results
Strong planning and organisational skills with the ability to multi-task and manage time effectively
Ability to collaborate cross functionally and at all levels and team based approach including ability to positively manage conflict.
Delivers effective, well-structured written/ spoken communication, with impact and energy.
High level of commitment to continuous improvement and adaptability to change.
Experienced in food safety, OSH, quality assurance and risk management.
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