Director of F&b

1 month ago

Manama, Bahrain Reef Island Full time

To ensure that correct Operating standards and departmental operations manual are set, adhered to updated to achieve the level of established service.
- To coordinate the formulation of the Annual Operating Budget in determining the restaurant’s projected revenues and expenses, operating equipment & and requirements, in line with the compilation of the Annual Business plan. Assuming full P&L responsibility and monitoring key financial indicators
- To develop, Manage & oversee new restaurants & coffee shops
- To establish concept statements for each restaurant and monitor carefully the response by the guests to make changes to the concept as and when necessary, after concept changes have been approved by the Management
- To ensure that each restaurant is managed by a management team (outlet manager/chef de cuisine) who are accountable for their profitability.
- To ensure that each restaurant and catering are managed successfully and efficiently as an independent profit centre according to the established concept statements
- To review the P&L of every restaurant and provide recommendations to increase profitability.
- To assign responsibilities to the outlet teams and to check their performance periodically
- To monitor service and food and beverage standards in all outlets and Banquets and to assist when needed. To work with the outlet managers, and to respective chef’s de cuisine to take corrective action where necessary.
- To handle all guest complaints, requests, and inquiries on food and beverage service.
- To establish a rapport with guests, maintaining good guest relationships.
- Verifies frequently that only fresh products are used in food preparation. Liaise daily with the chefs on food trends, quality, and creative ideas.
- Ensures with the Head chef that the food for employees is up to standard
- To coordinate the formulation of the Annual Marketing plan for each restaurant with marketing activities that become part of the Annual Business plan.
- To ensure that all Food & Beverage & Accounting forms and reports are checked & controlled.
- To conduct daily operations briefings with the outlet Managers
- To conduct a weekly operational meeting
- To identify market needs for both island residents and the local market
- To monitor and analyse the activities and trends of competitive restaurants, and other catering establishments.
- To develop and assign training responsibilities, in coordination with the Human resources department
- To conduct yearly performance appraisals of management personnel
- To supervise the employees within the company, ensuring that the correct standards and methods of service are maintained as stated in the company’s operations Manual.
- To ensure that all employees have a complete understanding of and adhere to the company’s policies relating to Fire, Hygiene, Health, and Safety.
- To monitor quarterly inventory of operating equipment, in coordination with the accounting and assets team
- To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times
- To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, and development
- To control periodically the expiry date of the stock, as well as the non-moving items (especially beverages), and suggest necessary action plans.
- To conduct periodically “Menu Engineering” by canceling the non/slow moving items and introducing new ones to the list, in coordination with the related chef and restaurant manager.
- Undertake any other duties as appropriate within their job purpose, as required by their department head from time to time.

**Experience**:

- F&B Operations: 5 years (required)

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