Qureos Mentor

Gastronomica ME

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 The FF&amp;E and CCG Lead Designer will define and lead the creative and strategic direction of FF&amp;E and CCG design across all F&amp;B brands within the company&rsquo;s portfolio. The role ensures that every design decision, from tabletop presentation to furniture selection, reflects the brand DNA, enhances guest experience, and aligns with operational functionality and commercial objectives.
 
 
 This position serves as a vital bridge between design, operations, culinary, and procurement, ensuring that all tangible elements of the guest environment deliver consistency, quality, and brand storytelling.
 
 
 
 
 
 Key Responsibilities
 
 
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 Creative Direction &amp; Brand Alignment
 
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 Lead the conceptualization, design, and selection of CCG across all restaurant concepts, ensuring alignment with each brand&rsquo;s identity, narrative, and positioning.
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 Develop and implement FF&amp;E and CCG design standards and manuals, ensuring brand consistency across regional and international markets.
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 Collaborate with the Design Director to translate brand vision into tangible material and product expressions that elevate guest experience.
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 Collaboration &amp; Integration
 
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 Partner with Culinary, Operations, and Procurement teams to ensure all selected items meet functional, ergonomic, and durability requirements.
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 Integrate CCG and FF&amp;E strategies into interior design packages, harmonizing aesthetics with practicality and cost efficiency.
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 Coordinate with external designers and consultants to ensure alignment with internal brand and design standards.
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 Sourcing &amp; Specification
 
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 Identify, evaluate, and manage suppliers and manufacturers for FF&amp;E and CCG items across global and regional markets.
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 Lead the sampling, mock-up, and approval processes in coordination with operations and culinary teams.
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 Prepare detailed specification documents for all FF&amp;E and CCG items, including materials, finishes, dimensions, and performance criteria.
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 Research &amp; Innovation
 
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 Conduct ongoing market and trend research to anticipate evolving design directions, sustainability opportunities, and emerging technologies in product and material design.
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 Continuously seek creative solutions to enhance guest experience, optimize cost, and improve operational efficiency.
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 Stay abreast of global hospitality and lifestyle trends influencing tabletop design and spatial aesthetics.
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 Documentation &amp; Governance
 
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 Develop and maintain comprehensive CCG and FF&amp;E design libraries, including visual references, approved suppliers, and material samples.
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 Establish and manage FF&amp;E and CCG guidelines and documentation, ensuring all project teams have access to updated design standards.
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 Support the Design Director in preparing design presentations and reports for executive reviews.
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 Qualifications
 
 
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 Bachelor&rsquo;s degree in interior design, Product Design or related field.
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 8&ndash;10 years of professional experience in FF&amp;E, product, or furniture design, preferably within hospitality or F&amp;B.
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 Strong understanding of materials, finishes, ergonomics, and manufacturing processes.
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 Proven experience in specification writing, vendor coordination, and procurement collaboration.
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 Excellent communication, presentation, and cross-functional coordination skills.
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 Demonstrated ability to manage multiple projects and deliver high-quality outcomes under tight timelines.
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 Preferred Skills
 
 
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 Experience in hospitality or F&amp;B design environments with exposure to international standards and multi-brand portfolios.
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 Strong network of regional and international product suppliers and artisans.
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 Proficiency in AutoCAD, SketchUp, and Adobe Creative Suite.
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 Strong aesthetic sensibility, attention to detail, and a deep understanding of brand-driven design.
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 Passion for innovation, craftsmanship, and creating experiences that merge design with storytelling.
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FF&E and CCG Lead Designer

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 Job purpose
 
 
 
 
 
 
 
 Assist with analytics and reporting on inventory &amp; cost control KPI&rsquo;s. Support the Operations team &amp; Finance with key insights and findings on stock / price / cost discrepancies and recommend focus areas for performance improvement. Carry out regular engagement with Operations to bring about visibility in areas of poor performance and noncompliance as well as areas of risk resulting in action plans to achieve business objectives.
 
 
 
 
 
 
 Duties &amp; Responsibilities
 
 
 
 
 
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 To establish key analysis &amp; reports to measure inventory related KPI&rsquo;s&ndash;Food Cost report, Consumption and variance report, Staff meal report, Discounts report, Wastage report.
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 To carry out analysis based on system reports and feedback to Management on areas of concern.
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 Play a role in menu engineering analysis. Identify cost and margin issues and report to Management cost saving / margin making options.
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 Prepare variance analysis for food &amp; beverage and communicating with relevant parties.
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 Analyze &amp; illustrate results and trends which impact restaurant performance.
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 Identify anomalies on inventory and costs, raising questions and clarifications with Operations.
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 Recipe costing and System Recipe management updates.
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 Wastage and Discount analysis and comprehensive checks to minimize cost and impacts.
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 Responsible for linking the articles and Recipes in Material Control and mapping to POS.
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 Responsible for maintaining the Menu Pricing, Menu additions, removals, and other changes on POS systems.
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 Effectively conduct spot checks on restaurants to ensure compliance of process and other inventory checks.
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 Inventory system set up and replication to new restaurant/market
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 Skills
 
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 Good verbal and written communication skills. Additionally, need to be an Excel expert and skilled in data analytics.
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 Ability to multitask, work independently as well as contribute as a team.
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 High level attention to detail and ability to maintain confidentiality.
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 Experience in cost control and/or experience within the F&amp;B Industry.
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 Qualifications
 
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 Bachelor of Commerce or Similar or 4-year bachelor&rsquo;s degree in finance and accounting or similar major. Added advantage if qualified in Hotel Management.
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</div>

Cost Control Analyst

Join Gastronomica ME and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Gastronomica ME

ABOUT_COMPANY

FF&E and CCG Lead Designer

Cost Control Analyst