F&B Manager

Role overview

Operations and service

• Ensure compliance with the company safety management system, HACCP and hygiene policies, EKFC safety standards, and government regulations.
• Plan manpower needs and coordinate hiring support with Talent Acquisition.
• Develop departmental training requirements, on-the-job orientation, and training calendars; support performance reviews.
• Prepare annual CAPEX justifications, manage staff costs, and monitor lounge profitability; propose improvements and corrective measures.
• Coordinate menu implementation, food presentation, and kitchen matters with Production.
• Propose outlet and event menus within budget, recommend selling prices, rotate menus, and introduce products to promote sales.
• Investigate food quality or service complaints and take immediate remedial action.
• Coordinate procurement of equipment and materials with Central Purchasing and obtain food and other stocked items through stores.
• Develop and implement beverage concepts based on market trends.

Qualifications and experience

• Bachelor’s degree in hospitality, hotel management, or a relevant field.
• At least 7 years of hospitality experience, including 2–3 years in a managerial role in a five-star environment.
• Experience and understanding of luxury hotel and standalone restaurant operations.
• Knowledge of food safety regulations and hygiene protocols.
• Demonstrated achievements in food quality and cost control.

Skills

• Proficiency in spoken and written English; Arabic is an advantage.
• Leadership, collaboration, conflict management, organization, multitasking, and attention to detail.
• Ability to create personalized F&B experiences and resolve complaints while anticipating customer needs.
• Competence in Microsoft Office; ability to maintain records, manage inventory, and follow procedures.

Location

• Role location is DXB/DWC, Dubai.