Responsibilities :
- Worked closely with the executive chef, creating new concepts and menus for all outlets
- Responsible for preparing and maintaining budget and forecasted food & beverage cost of sale, other expense, wage & benefit costs
- Created SOPS for F&B department
- Created and executed training plan for F&B Department
- Managing all F&B and day-to-day operations within budget and to the highest standards
- Supervising AVESTA staff & supervisors,
- Organizing, leading and motivating the team
- Planning staff shifts and rotas
- Plan and control holidays within the operation to ‘self cover’ where practicable
- Ensuring health and safety regulations are strictly observed
- Budgeting and establishing financial targets and calculations
- Monitoring the quality of the product and service provided
- Keeping financial and administrative records
- Maintaining stock levels and ordering new supplies as required
- Coordinating with suppliers and clients
- Maximizing sales and meeting profit and financial expectations
- Participation and input towards F&B Marketing activities.
- Monitoring quality standards
- Dealing with staffing and client issues
- Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.
- Report on management regarding sales results and productivity
- Ensure understanding of security procedures in the entire store under his / her supervision
- To manage the quality and hygiene of the food cycle from preparation through to delivery
- Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe
- Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions
- Attend to and take all necessary action, legal or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate
- Maintain excellent client relationships and communicate with the day to day client at every opportunity
- Ensure that all written communication represents a professional image to customers, clients and staff
- Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary
- Control all costs such as labour, expenses, cash purchases as agreed with your line manager
- Recruit, manage, train, motivate and appraise staff to promote good employee relations and operate within Company procedures
- Maintain training records for all staff, ensuring that individual needs are recognized and met either through on or off job training
- Responsible for staff training and development
- Ensure that all employees project a positive, approachable, friendly and professional image
- Hold monthly team briefing meetings
- Assure completion of requisitions where deemed necessary
- Completion of monthly inventory
- Could be assigned for extra assignments by his immediate manager
AUTHORITIES (if any)
Act as per the instruction of the Operation Manager & CEO
JOB SPECIFICATIONS
Qualification / Education Level :
- Hold Bachelor degree for the related field, catering, hospitality management or business management studies
- English is mandatory Arabic or Kurdish is a bonus
- No nationality preference
- Minimum 10 years’ experience
Special Skills, if any:
- Problem Solving and Decision Making Skills.
- Background experience in airport operations
- Energetic, creative, Committed, Self-Dependent, Team Player
- Financial and Analytical Skills
- Leadership Skills
- Good Planning and Organizing Skills
- Good command of MS Office applications
- Ability to work under stress
- Ability to work in multi task environment
- Excellent communication and interpersonal skills
Experience:
at least 10 years’ experience
Training :
HACCP, Omega system
