Start Date: 1st October, 2025

Job Purpose:

To supervise and coordinate all aspects of F&B service operations, ensuring guest satisfaction, team productivity, quality standards, and efficient resource planning while maintaining the client’s standards and policies.

Key Responsibilities & Weightage:

• Guest service, planning, and operations (25%)
• Ensure high levels of productivity and service quality are consistently delivered to guests. Focus on guest needs, respond promptly, and actively engage in guest meetings or site visits. Lead operational planning including administration, sales strategy, ordering, stock management, hygiene, and innovation. Support the client’s operations as Event In-Charge during weekends or peak days, collaborating closely with other departments. Manage guest expectations, resolve issues, and provide feedback pre-, during, and post-event to management teams.
• Product knowledge and selling skills (10%)

Maintain thorough knowledge of food and beverage products and promotions. Ensure grooming and hygiene standards are followed. Demonstrate suggestive selling and assess customer preferences to offer relevant recommendations.

• Teamwork and collaboration (10%)

Work cohesively with colleagues and collaborate closely with Production, Stewarding, Fleet, and other support teams to ensure efficient service delivery.Protect the client’s assets and ensure safe handling of all operating equipment. Conduct opening and closing inventories as per procedures. Support the physical movement of event requirements and ensure all F&B areas are equipped with necessary tools and materials.Attend regular training sessions arranged by management or HR. Continuously seek opportunities for self-development and conduct team briefings to promote knowledge sharing.Follow all company policies and operational guidelines as outlined by management.Handle cash transactions when required. Ensure financial transactions and sales reports are recorded accurately, and operational checklists are consistently followed to support smooth day-to-day service.Implement and uphold cost control and quality assurance practices in line with hospitality standards and daily operational expectations.Be flexible in accepting assignments across different outlets or new roles based on business needs. Adapt working hours and availability, including overtime, as requested by management.Total: 100%

• Asset and equipment management (10%)
• Training and development (10%)
• Policy and procedure compliance (10%)
• Cash handling and checklist usage (5%)
• Cost and quality control (15%)
• Flexibility and assignment mobility (5%)

Operating Environment:

• Intermediate knowledge of Microsoft Office applications and proficiency with POS systems (such as Micros) and cashiering is required.
• Work may involve assignments across various locations and potentially within environments where smoking or alcohol consumption occurs.
• Tasks may be assigned by the F&B Manager or Director of Hospitality Operations based on business needs.

Qualifications & Experience:

Education:

• High school diploma or equivalent qualification in a relevant field.
• Basic Food Hygiene Certificate / HACCP Awareness.
• Proficiency in English (reading, writing, speaking); Arabic is a plus.

Work Experience:

• Minimum 3 to 4 years of experience in food and beverage operations, with at least 1 year in a supervisory role.
• Hands-on experience with Micros or similar POS and cashiering systems is essential.

Skills & Knowledge:

• Friendly, service-oriented attitude with strong interpersonal skills.
• Effective communication and leadership abilities.
• Understanding of banquet or outlet F&B operations.
• Supervisory and technical competence.
• Strong problem-solving and complaint handling skills.
• Familiarity with Emirati cuisine is an added advantage.

Training:

• Certification in Basic Food Hygiene / HACCP.
• Preferred: Customer Service/Care certification.