Job Description

The Food and Beverage (F&B) Manager plays a crucial role in the hospitality industry, overseeing the operations of food and beverage services within a restaurant, hotel, or catering company. This position requires a blend of leadership, creativity, and operational expertise to ensure that guests receive exceptional service while maintaining profitability. The F&B Manager is responsible for developing menus, managing staff, and ensuring compliance with health and safety regulations. In a vibrant city like Abu Dhabi, the F&B Manager must also stay updated with the latest trends in the culinary world to attract and retain customers.
Responsibilities: * Develop and implement innovative food and beverage menus that align with market trends and customer preferences.

• Oversee daily operations of the food and beverage department, ensuring high standards of service and quality.
• Manage and train staff, fostering a positive work environment and promoting teamwork.
• Monitor inventory levels and order supplies to maintain optimal stock levels while minimizing waste.
• Ensure compliance with health and safety regulations, conducting regular inspections and training sessions.
• Analyze financial reports to identify areas for improvement and implement cost-control measures.
• Establish and maintain relationships with suppliers and vendors to negotiate favorable terms.
• Plan and coordinate special events and promotions to enhance customer engagement.
• Gather customer feedback to continuously improve service offerings and address any concerns.
• Stay abreast of industry trends and competitor offerings to keep the establishment competitive.

Preferred Candidate: * Proven experience in food and beverage management, preferably in a similar role.

• Strong leadership and interpersonal skills to effectively manage a diverse team.
• Excellent communication skills, both verbal and written.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong analytical skills to interpret financial data and make informed decisions.
• Creative mindset with a passion for culinary arts and customer service.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of food safety regulations and best practices.
• Proficiency in inventory management and point-of-sale systems.
• Ability to develop and maintain positive relationships with customers and staff.