Asst F&B Manager

Doha (QA)
17 Oct 2016
14 Nov 2016
Job Level
  • To be responsible for the day –to-day operation of the assigned Food & Beverage service sections and inform the EAM i/c F&B of any decision taken which did not require his/her action and any other relevant information.  
  • To conduct daily briefings and participate in other meetings as needed to obtain optimal results in the absence of the EAM-F&B.
  • To control and analyze, on an on-going basis, in order to optimize the following:
    1. Quality levels of F&B products and service standards
    2. Guest satisfaction
    3. Merchandising and marketing
    4. Operating costs, payroll & beverage cost
    5. Sanitation, hygiene, condition and cleanliness of all facilities          
  • To ensure optimum performance in specific areas assigned in above areas.
  • To establish and maintain effective employee & inter-departmental working relationships.
  • To conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and dismissal if necessary to ensure appropriate staff productivity and efficiency. To consult with General Manager , Food & Beverage Section heads, and Personnel Manager, as appropriate in performing above duties.        
  • To develop training plans in accordance with Ezdan Hotels guidelines and implement, conduct training as well as on-the-job coaching.          
  • To maintain and up-date operating manual for each F&B section.
  • To create and control an accurate logbook with guests and staff positive and negative comments.
  • To implement the hotel and department regulations, policies and procedures including but not limited to:
  1. In house rules and regulations
  2. Health & safety
  3. Grooming
  4. Quality
  5. Service
  6. Hygiene and cleanliness
  • To supervise, coordinate and direct the prompt, efficient and courteous service to ensure that standards are met.          
  • To lead and participate in service as necessary in accordance with the requirements and practices of the restaurants.     
  • To handle administrative work and keeps updated files on the following restaurants and other F&B sections matters:
  1. Finance
  2. Standards
  3. Training
  4. Entertainment
  5. Promotions
  6. Meetings
  7. Miscellaneous
  • To assist the Food & Beverage Manager or his/her delegate in setting restaurant goals and developing strategies, procedures and policies.
  • To assist the Food & Beverage Manager or his/her delegate in preparing the yearly F&B division budget.
  • To monitor the stocks of all beverage, material and equipment and ensure that service requirements are met.
  • To monitor & control all operating equipment for all the outlets.
  • To participate actively in the Breakage Committee under the chairmanship of the Stewarding.
  • To monitor together with the outlet Chef local competitors and compares their operation with his/her restaurants.
  • To coordinate, communicate, cooperate and work closely with the Outlet Chefs.
  • To coordinate, communicate, cooperate and work closely with other division/department.
  • To keep aware of trends, systems, practices and equipment in food & beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.