Job Description
To ensure a smooth and efficient operation in the Food & Beverage department in relation to the company core process; thus directly impacting the delivery of the experience.
This position manages assigned outlet operations by supervising Team Leader performance, posting schedules that reflect business needs, managing outlet operational costs, conducting internal training, maintaining health and safety standards and developing high performance teams.
- To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Farah strategy and values
- To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders.
- To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
- Engage each guest as a unique individual and listen attentively to their requests
- Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary
- To monitor and take necessary steps to ensure that health and safety standards are regarded as a priority at all times order to ensure the guest`s safety and an enjoyable experience
- To listen actively and respond to guest feedback as well as assess and review guest satisfaction results and trends in order to continuously improve and exceed guest expectations
- To provide assistance for special events when needed, and to assist in the preparations
- To manage emergency situations that may arise in order to minimize possible damage, loss or injury to any guests, colleagues or company property
- To help achieve department and company objectives, action plans and key performance indicators
- To continually seek methods to control operating costs
- To prioritize tasks and projects according to their relative urgency and importance
- To manage a team of Team Leaders and their respective front line colleagues · To monitor staff attendance and work ethics
- To schedule breaks and if required, rotate colleagues fairly in order to increase productivity and maintain their wellbeing
- To deliver job specific training and competency testing to colleagues or nominate them for training in order to equip them with the necessary skills, knowledge and attitude to perform their job effectively
- To conduct colleague performance appraisals in a timely, fair and constructive manner in order to promote their personal and career growth
- To coach and discipline colleagues in a fair and consistent manner in order to motivate and improve performance and Identifies and encourages colleagues to take up development opportunities and maximize their potential
- To entertain, engage and empower colleagues in order to reduce turnover and increase retention
- To plan, book and deliver on and off job training as required to ensure best possible service standards as well as colleague development
- To openly communicate appropriate and useful information through various channels to include department meetings and briefing
- To ensure departmental policies, procedures and performance standards are being implemented and maintained throughout the outlets
- To ensure any broken or damaged equipment is reported and monitored effectively
- To review accuracy of any checklists and records completed in their area
- To ensure their area meets financial targets as set by their departmental manager through tracking expenditures and revenue and as appropriate taking action
- To participate in daily operations alongside their colleagues setting a positive example
- To set high quality standards for their personal output
- To attend training and development programs in order to promote personal and career growth
- To bring team members together and coordinates team activities
- To promote a sense of collective ownership for the success of the team and company
- To manage food and beverage inventory, ordering and stocking
- To perform other duties as required
- To develop services and products across the department
- To actively seek ways to maximize the revenue and per cap of the outlet
Essential:
- Higher secondary or equivalent
- 3 years’ experience in the food and beverage or related professional area
- Minimum 2 year of supervisory experience
- High levels of respect and integrity
- Excellent organizational skills
- Excellent verbal communication skills
- Leadership · Detail orientated
- Problem solving
- Efficient team player
- Flexibility and enthusiasm
Desirable:
- Diploma in Hotel and Management or Hospitality
- Food Hygiene and HACCP Certificate
- Ability to develop good working relationships with colleagues, management and external clients
- Fluent in a second language
