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F&B Manager

Job Description and Requirements
F&B Manager needed for a leading group of restaurants in Beirut, Lebanon.   JOB REQUIREMENTS:  • Culinary school diploma or degree in food service management or related field • Minimum 10 years of experience (including 3 years in a similar role) • Certificates in hygiene, quality control, food safety, and sanitation is a plus.  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS) • Ability to spot and resolve problems efficiently. • Strong financial skills. • Mastery in delegating multiple tasks • Strong communication and leadership skills • Up to date with food and beverages trends and best practices • Ability to manage personnel and meet financial targets • Guest-oriented and service-minded   JOB DESCRIPTION: • Finalizes menus and beverage lists with the coordination of the Executive Chef and Brand Chef. • Develops operating tools necessary to modern management principle ex: budgeting, forecasting, purchasing specification, recipes portion specification, production control etc… • Helps the outlets to establish and achieve the predetermined profit objectives and desired standard of quality food and service. • Implements daily and weekly specials in restaurants - checks pricing with cost control- with the coordination of the Executive Chef and Brand Chef.  • Sets the standard for the new products and updates the product list. • Monitors food cost results and discusses with kitchen chef and restaurant manager to provide solutions.  • Ensures that promotions are held in all restaurants regularly with coordination with the marketing department to increase business. • Reviews operation service standards and updates them.  • Ensures that all employees have received their job description, submitted their official papers to the HR and received the necessary training for job competence.  • Checks daily rosters in all restaurants with coordination of the restaurant manager, ensures coverage and monitors timekeeping and absenteeism.  • Holds weekly meeting with Food & Beverage team and continuously evaluate the performance and encourage improvement of the team member.   • Implements Food Safety, Hygiene & Sanitation practices in all branches. • Ensures Quality Control in all branches.   • Coordinates with the marketing department regarding menu engineering, costing and food event organization   • Participates in every opening and supports all teams, maintains a low turnover and keeps high level of staff morale. • Works on maintaining an accurate Use Record for all brands, menu breakdown, description and menu implementation.   • Participates in staff recruitment whenever necessary according to the budget and flow chart.  • Works on a standardizing equipments and utensils for all restaurants. • Follows up on food and equipment inventories. • Reviews food and beverage deliveries, checking store contents in order to verify product quality, quantity and expiry dates.  • Reviews PAR Level of all restaurants. • Follows up on production and pastry.  • Overviews the customers’ complaints and provides the proper solutions in order to minimize recurrence.  • Involves in training, updates Standard of Performance Manuals, and keeps training records. • Ensures weekly inspections are carried out and reports are submitted for follow up and action plan setting. • Approves along with CEO and HR manager the yearly operations’ training schedule. • Ensures confidentiality of all operation related matters. • Performs all related duties and special projects as assigned by the CEO.