Food and Beverage Manager

Dubai (Emirate) (AE)
11 Oct 2016
08 Nov 2016
Job Level

Scope and General Purpose:

To function as the Business Manager and a Marketing Specialist for the Food & Beverage Department.  To ensure the various outlets and banquets operate successfully and are individually profitable in accordance with the standard of the hotel.

  1. Specific Duties and Responsibilities:


  • To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi Tasking.
  • To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as       independent profit center.
  • To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager ) who      are totally accountable for their profitability.
  • To set, in close conjunction with each Outlet Manager, annual operating budgets,
  • To monitor all costs and recommend measures to control them.  To establish an integrated cost      management plan through product lining, minimal inventories, joint procurement with sister hotels and Delivery on Demand where possible and cost effective.
  • To ensure that the Department Operational Budget is strictly adhered to.
  • To monitor all cost and recommend / institute measures to control them.
  • To prepare monthly forecasts and schedule resources accordingly.


  • To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures and Minimum Standards.
  • To assist in the implementation of a flexible employee base, with the right mix of Full Time and Part Time employees. 
  • To allocate employees over the Division based on established business levels for that day.
  • To assign responsibilities to subordinates and to check their performance daily.
  • In absence of the Director  - Food & Beverage, represent the Food & Beverage Department on the      hotel's Executive Committee.
  • To support staff needs in other Divisions based on the hotel priorities and anticipated business       levels.
  • To monitor service and food and beverage standards in all outlets and banquets. 
  • To work with the Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary.
  • To be available and on duty during peak periods (frequently opening and closing the operation).
  • To conduct frequent and thorough inspections together with the Executive Sous Chefs of the Food & Beverage operation.
  • To handle guest and employee inquiries in a courteous and efficient manner and report guest      complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

Guest Service

  • To establish a rapport with guests maintaining good customer relationship and handle all guest       complaints, requests and enquiries on food, beverage and service.
  • To personally and frequently verify that guests in the outlet are receiving the best possible service.
  • To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the       respective Outlet team and functions to the fullest expectations.
  • To be demanding and critical when it comes to service standards.
  • To ensure that the Outlet team projects a warm, professional and welcome image

Food & Beverage Product

  • To frequently verify that only fresh products are used in Food & Beverage preparation.
  • To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to       Food & Beverage quality.
  • To assist the Executive Chef with creative suggestions and ideas.


  • To ensure that all Departmental Operations Manuals are prepared and updated annually.
  • To conduct weekly Food & Beverage Meeting.
  • To ensure that all meetings are well planned, efficient and results oriented
  • To ensure that deadlines on all projects are met.
  • To ensure the smooth operation of the Food & Beverage Department.


  • To prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
  • To continuously seek ways to assist the Outlet management maximize their revenues and profits.
  • To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
  • To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.


  • To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
  • To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To maintain a good rapport and working relationship with staff in the outlet and all other departments.
  • To attend and contribute to all staff meetings Departmental and Hotel Training as scheduled and      other related activities.
  • To fully support the Departmental Training Function in the Department assigned.
  • To respond to any changes in the Food & Beverage Department function as dictated by the       industry, company and hotel.
  • To project at all times a positive and motivated attitude and exercise self control.
  • To have a complete understanding of the Personnel and Training Operations Manual, Policies &        Procedures.
  • To provide a courteous and professional service at all times.

 Employee Handling

 To ensure that each Outlet Manager plans and implements effective training programs for their

       staff with the Training Manager and Departmental Trainers.

  • To ensure that each Outlet Manager maximizes productivity and morale with their respective

      Outlet and consistently maintain discipline following hotel Policies & Procedures and local


  • To assist in the building of an efficient team of employees through Multi Skilling, Multi Tasking and

      flexible scheduling and by taking an active interest in their welfare, safety and development.

  • To develop departmental trainers, assign training responsibilities and meet with Departmental

      Trainers monthly.

  • To prepare weekly work schedules in accordance with workload and priorities
  • To keep Food & Beverage employees up to date with seasonally available products and new

      products on the market.

  • To conduct yearly performance appraisal and give employees regular feedback on their job


  • To ensure that all employees report for duty punctually wearing the correct uniform and name

      badge at all times.

  • To ensure that all employees provide a courteous and professional service at all times.
  • To ensure that all employees have a complete understanding of and adhere to the Hotel's

      Employee Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and       Safety.

  • To carry out any other reasonable duties and responsibilities as assigned.
  • To project at all times a positive and motivated attitude and exercise self control.

Executive Duties

  • To assume the functions and responsibilities of Duty Manager in accordance with the Hotel's Duty Manager's Roster.

 Occasional Duties

  • To carry out quarterly bi-yearly, yearly inventory of operating equipment.
  • To carry out any other reasonable duties and responsibilities as assigned.