Food & Beverage Manager

Job Description

• Manage and reduce expenditures according to operation’s needs.
• Prepare the department annual budget and sales plan.
• Preparing a monthly comparison between expenses and budget and preparing reports of any deviations from the budget, explaining the reasons for these deviations.
• Solve all problems related to the quality of food, service and prepare daily complaints report to the direct manager.
• Ensure the preparation of food in accordance with the approved specifications in terms of size / methods to ensure customer satisfaction.
• Coordinate a regular meeting with Executive Chef, Chefs and restaurant managers to discuss all the operation problems to reach customer satisfaction.
• Develop food menus to meet customer needs to reach the highest degree of customer satisfaction.
• Supervise the coordination assignments of kitchen staff and front office staff together with the Executive Chef and Restaurant Manager to minimize wastage and maximize quality and service standards.
• Ensure that the process of receiving food, beverages and hygiene materials is carried out and verify the quality and quantity of the product.
• Ensure that the materials supplied are stored in the places designated for that.
• Monitor the tools and materials consumption rate and ensure that they are within the normal operating rate.
• Monthly coordination with the Planning Department (Supply Chain) to determine the quantities of required tools and materials.
• Follow up employees' performance and make sure they adhere the personal hygiene, the uniform and the implementation of safety procedures and instructions
• Participate in identifying work risks and suggest amendments that will control risks and inform the direct manager.

Job Requirements

• Must be Damietta resident .
• Suitable Educational Degree, preferably Tourism and Hotels
• Familiar with the food and beverage management system.
• Excellent administration and Management skills.
• Good knowledge of Sales and Marketing principles.
• Very good background of Hygiene principles and regulations.
• Good knowledge of using MSO.