f&b team lead

area manager f&b

assistant f&b manager

f&b manager

f&b support expert

f b team lead

Alila Hotels

<div>
 <strong>
  Organization- Alila Jabal Akhdar
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  <strong>
   General Responsibility
   <br/>
   <br/>
  </strong>
 </strong>
 <strong>
  Must have minimum 2 Years Experience in F&amp;B Luxury Hotels.
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Oversee all front and back of the house restaurant operations.
  </li>
  <li>
   Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
  </li>
  <li>
   Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
  </li>
  <li>
   Always present a clean and tidy appearance in accordance with the hotel&rsquo;s grooming standards.
  </li>
  <li>
   Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
  </li>
  <li>
   Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
  </li>
  <li>
   Maintain quality control for all food and beverage.
  </li>
  <li>
   Be reliable and ensure you and all team members are at work on time.
  </li>
  <li>
   Project future needs for goods, fruits, beverage stationary ,cleaning product order accordingly.
  </li>
  <li>
   Oversee heath code compliance and sanitation standards.
  </li>
  <li>
   Carry out all professionally reasonable instructions given by your superior.
  </li>
  <li>
   Monitoring inventory for CCG and all equipment required for outlets.
  </li>
  <li>
   Conducting regular inspection of dispense bar/ lounge bar to determine whether proper standards of hygiene.
  </li>
  <li>
   Monitoring the restaurant cash flow and settling outstanding bills.
  </li>
  <li>
   Checking in on dining guests to enquire about food and service quality.
  </li>
  <li>
   Resolving guests' complaints in professional manner.
  </li>
  <li>
   Generate weekly, monthly and annual reports.
  </li>
  <li>
   Attend quarterly P&amp;L meeting.
  </li>
  <li>
   Seek ways to cut waste and decrease operational costs.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  PHYSICAL EFFORT:-
  <br/>
  <br/>
 </strong>
 This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.
 <br/>
 <br/>
 <strong>
  <strong>
   WORK CONTACTS: -
  </strong>
 </strong>
 Daily contact with restaurant manager or F&amp;B manager etc.
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 <br/>
 <strong>
  <strong>
   WORKING CONDITION: -
  </strong>
 </strong>
 Must be able to work in a high volume fast paced environment.
 <br/>
 <br/>
 <strong>
  Technical Expertise Restaurant Supervisor
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
  </li>
  <li>
   Ensure service style, tabletop and overall presentation of the product in accordance with the hotel&rsquo;s image.
  </li>
  <li>
   Responsible in making floor assignment during the shift.
  </li>
  <li>
   Responsible in keeping the operation running smoothly.
  </li>
  <li>
   Find the guest feedback and take necessary action if something is not match with the standard.
  </li>
  <li>
   Reviewing customers surveys to develop and implement way to improve customer service.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Bar Supervisor
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   Monitoring the bar operational and supporting the bar attendant if required.
  </li>
  <li>
   Ability to use standard software application and hotel systems including point of sale systems.
  </li>
  <li>
   Plan and control beverage inventory level
  </li>
  <li>
   Ensure all established standards of operation are implemented.
  </li>
  <li>
   Work together with accounting to prepare and implement inventory procedures
  </li>
  <li>
   Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
  </li>
  <li>
   Work together with the outlet manager forconsistence work performance
  </li>
  <li>
   Maintaining effective controls in the Beverage Department.
  </li>
  <li>
   Responsible to train staff on daily basis
  </li>
 </ul>
</div>


F&B Team Lead

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader"><b>SUMMARY</b></h1><p></p><p>
The Assistant F&amp;B Manager will support the F&amp;B Manager with efficient operations of all F&amp;B outlets in respect to guest service standards, team performance, revenue generation, Health &amp; Safety compliance, and cost control.</p><p></p><p><b>
KEY RESPONSIBILITIES</b></p><p></p><ul><li><p>
Assist in managing all F&amp;B and day-to-day operations within budgeted guidelines and to the highest standards.</p></li><li><p>
Prepares regular performance reports to the F&amp;B Manager of all F&amp;B outlets (OSAT, complaint resolution, revenue, and costs).</p></li><li><p>
Ensure compliance with all health and safety regulations.</p></li><li><p>
Ensuring excellent levels of guest service are maintained at all times, analyze the guest feedback score (OSAT) and take in active role in the action planning.</p></li><li><p>
Handle guest complaints, requests, and inquiries in a timely and efficient manner.</p></li><li><p>
Ensures that the F&amp;B departments work effectively as one team to provide seamless service across the operation.</p></li><li><p>
Assist in recruiting, managing, training, and developing the F&amp;B team.</p></li><li><p>
Assist in scheduling shifts and assigning tasks.</p></li><li><p>
Assist in setting budgets and managing costs effectively.</p></li><li><p>
Assist in ordering and maintaining inventory levels.</p></li><li><p>
Work closely with the F&amp;B Manager to roll out sales promotions and campaigns and analyze the performance of those campaigns.</p></li><li><p>
In conjunction with the F&amp;B Manager, drive team sales incentives to drive revenue.</p></li><li><p>
Assist in conducting regular stock takes and audits.</p></li><li><p>
Conducting frequent and thorough inspections of the hotel F&amp;B operations to ensure excellence is consistently maintained.</p></li><li><p>
Verifying that the best products are used in the F&amp;B Operation on a regular basis.</p></li></ul><ul><li><p>
Conduct regular 1:1s meetings with direct reports.</p></li><li><p>
Ensure that all new F&amp;B team members received a positive onboarding experience through a well-developed onboarding plan and a feeling of being welcomed and appreciated.</p></li></ul><p></p>
<div><h2 class="jobSectionHeader"><b>Experience Needed</b></h2><h1 class="jobSectionHeader"><b>
KEY COMPETENCIES</b></h1><p></p><p>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:</p><p></p><ul><li><p>
Leadership</p></li><li><p>
Communication</p></li><li><p>
Exceptional service delivery</p></li><li><p>
Delegation</p></li><li><p>
Team motivation &amp; training</p></li><li><p>
Driving results</p></li><li><p>
Flexibility</p></li><li><p>
Attention to details</p></li><li><p>
Accountability</p></li><li><p>
Planning &amp; Organisation</p></li></ul><p></p><h1 class="jobSectionHeader"><b>
BACKGROUND</b></h1><ul><li><p>
Minimum of 2 years of experience as Assistant F&amp;B Manager or 3-5 years of experience as a F&amp;B Supervisor within a similar type of hotel / F&amp;B outlets.</p></li><li><p>
Bachelor&rsquo;s degree in hospitality management, culinary arts, or similar field.</p></li><li><p>
Language requirement: Professional English</p></li></ul></div>
<div><h2 class="jobSectionHeader"><b>Required Skills</b></h2><h3 class="jobSectionHeader"><b>
Marketing &amp; PR Skills</b></h3><p>
Marketing Strategy &amp; Planning</p><h3 class="jobSectionHeader"><b>
Soft skills</b></h3><p>
Problem Solving, Leadership</p><h3 class="jobSectionHeader"><b>
Financial Skills</b></h3><p>
Budgeting</p></div></div>

Assistant F&B Manager

SORT F&B Consultancy

<p>URGENT HIRING &ndash; Female Secretary for SORT F&amp;B Development Consultancy</p><p>Immediate Joiners Preferred.</p><p>&quot;Female only&quot;</p><p>We are looking for a Secretary to join our company SORT F&amp;B Development Consultancy and support our growing operations.</p><p>Requirements:</p><ul><li>Previous experience in F&amp;B or worked as a Waitress in a restaurant or hotel.</li></ul><ul><li>Professional appearance.</li></ul><ul><li>Excellent English communication skills.</li></ul><ul><li>Strong computer skills and ability to handle office tasks efficiently.</li></ul><p>Salary &amp; Benefits:</p><ul><li>OMR 180</li></ul><ul><li>Free accommodation, food, and transportation</li></ul><ul><li>1 day off per week</li></ul><ul><li>10 working hours per day</li></ul><p>If you are hardworking, confident, and ready to grow &mdash; we want you in our team!</p><p>Apply Now:</p><p>Send your CV via WhatsApp: &#8234;+968 9654 4911</p><p>Job Type: Full-time</p><p>Pay: RO160.000 - RO180.000 per month</p>

Office Secretary - Female

Alila Jabal Akhdar

<div><p>Summary</p><div><div>
<div><div><div><div><div><div><div><div><div>Alila Jabal Akhdar is looking for an energetic, self motivated, experienced, creative, innovative individual, for the position of F&amp;B Manager. The ideal candidate is someone who is currently an experienced Asst. F&amp;B Director/Manager, in medium to large F&amp;B Operation, with a good experience of working in Ultra luxury hotel operations.</div><br>
<div></div>
<div></div>
<div><div><p>General Mission</p>
</div><div><ul><li>To be committed and dedicate time, effort and attention to offering a food and beverage offering, which in quality and presentation reflects the vision and brand personality of the hotel</li>
<li>To supervise and coordinate all business activities in Food &amp; Beverage Service</li>
<li>To consistently monitor F&amp;B cost and recommend pro-active action to enhance the profitability of the Food &amp; Beverage department.</li>
</ul><p>LEADERSHIP</p>
<div><ul><li>Build teamwork and enhance the team&rsquo;s commitment to their work and the hotel.</li></ul>
<ul><li>Delegate appropriate responsibility to others based on their ability whilst ensuring they are empowered and have the resources.</li></ul>
<ul><li>Achieve a record of success in identifying talent, interviewing and hiring people.(&ldquo;Getting the right person in the right job&rdquo;)</li></ul>
<ul><li>Communicate the vision and brand personality to the team and ensure it is integrated in the department&rsquo;s business practices.</li></ul>
<ul><li>Actively and successfully train people for current assignments and future growth.</li></ul>
<ul><li>Set and communicate high performance standards.</li></ul>
<ul><li>Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.</li></ul>
<ul><li>Ensure all employees under your supervision are scheduled in accordance with business needs.</li></ul>
</div>
<p> Budgeting and Finance</p>
<div>
<ul><li>Proficient Financial Acumen</li></ul>
<ul><li>Prepare the annual business plan for all F&amp;B outlets.</li></ul>
<ul><li>Monitor the outlets&rsquo; budget and proactively implement corrective action where necessary.</li></ul>
<ul><li>Control cost whilst ensuring guests get value for money.</li></ul>
</div><p>Communication</p>
<div><ul><li>Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.</li></ul>
<ul><li>Conduct regular brief, concise, well prepared departmental meetings and ensure follow-up.</li></ul>
</div><p>Other</p>
<div><ul><li>Adjust to changes in job requirements and the hotel&rsquo;s operational strategies to meet business needs.</li></ul>
<ul><li>Maintain and achieve Guest satisfaction scores.</li></ul>
<ul><li>Maintain an efficient and effective administrative system.</li></ul>
<ul><li>Continue professional development by self-directed learning and participation in company sponsored training programs.</li></ul>
<ul><li>Keep abreast of developments affecting your field of expertise.</li></ul>
</div>
<p><b>Technical Expertise</b></p>
<div>
<ul><li>Plan and recommend replacement of FF&amp;E and OE in accordance with needs and available budget.</li></ul>
<ul><li>Ensure the correct implementation of all cash-handling procedures in the departments under your supervision.</li></ul>
<ul><li>Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.</li></ul>
<ul><li>Work together with Marketing Communications to achieve high impact exposure of the hotel&rsquo;s F&amp;B facilities in the market.</li></ul></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p></p>

F&B MANAGER

scroll

<p>The Operations Director will manage all branches and all divisions, ensuring quality, cost control, growth, consistency, and daily discipline across the entire operation.</p><p>You will lead restaurant managers, bakery/pastry teams, production teams, grocery staff, catering, drivers, dispatch, and customer service teams</p><p>Key Responsibilities</p><p>Operations Management</p><p>* Oversee daily operations of Restaurant, Caf&eacute;, Bakery, Grocery, Talabat, Catering &amp; Production</p><p>* Ensure consistency in quality, service, cleanliness, and brand standards</p><p>* Build and enforce SOPs across all departments</p><p>* Manage staff schedules, labor planning, and performance</p><p>Production Lines</p><p>* Supervise production quality, batch control, labeling, food safety</p><p>* Coordinate with chefs on recipe standards and shelf-life control</p><p>* Minimize waste and improve production efficiency</p><p>Sales &amp; KPIs</p><p>* Set and monitor KPIs for all departments</p><p>* Control food cost, labor cost, wastage and portioning</p><p>* Improve sales in restaurant, ground floor, grocery, Talabat, catering &amp; B2B</p><p>* Review daily &amp; weekly sales with ownership</p><p>Marketing &amp; Launch Support</p><p>* Support influencers, marketing campaigns, weekend offers, bundles, new product launches</p><p>* Ensure product presentation, packaging, photos, and display standards are high</p><p>Expansion</p><p>* Lead new branch openings</p><p>* Manage recruitment, training, equipment, and fit-out timelines</p><p>* Ensure consistency across all new locations</p><p>Customer Experience</p><p>* Solve operational issues quickly</p><p>* Improve guest satisfaction and reduce complaints</p><p>* Maintain premium hospitality standards</p><p>Requirements (Must-Have)</p><p>* 10&ndash;15+ years experience as Operations Manager / Director in F&amp;B</p><p>* Strong background in multi-branch operations, caf&eacute; &amp; bakery experience preferred</p><p>* Experience in production-based concepts (frozen, chiller, juices, prep kitchens)</p><p>* Strong HACCP, ISO, food safety knowledge</p><p>* Excellent English (Arabic is a plus)</p><p>* Strong financial and P&amp;L understanding</p><p>* Very strong in staff leadership, structure, and reporting</p><p>* Able to work in a premium brand with fast expansion</p><p>* Hands-on operator, not a desk-only manager</p><p>What We Offer</p><p>* Competitive salary</p><p>* Growth within a fast-scaling brand</p><p>* Opportunity to build your own team and lead expansions</p><p>* Dynamic environment and strong ownership support</p><p>* Ability to shape operations of a multi-division F&amp;B brand</p><p>How to Apply</p><p>Send your CV to: yasmin.assaf12@outlook.com</p><p>Job Type: Full-time</p>

Operations manager

<div><h1 class="jobSectionHeader"><b>SUMMARY</b></h1><p>
The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.</p><p>
The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance.</p><p></p><p><b><br>
KEY RESPONSIBILITIES</b></p><ul><li><p>
Provides the strategic direction for kitchen department.</p></li><li><p>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</p></li><li><p>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</p></li><li><p>
Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.</p></li><li><p>
Incorporating seasonal ingredients and guest preferences into the menu.</p></li><li><p>
Lead and manage the kitchen team.</p></li><li><p>
Recruit, onboard, train, and motivate kitchen team.</p></li><li><p>
Create staff schedules and ensure proper staffing levels during peak hours and events.</p></li><li><p>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</p></li><li><p>
Fostering a positive work environment for all team members.</p></li><li><p>
Lead by example to ensure outstanding guest service and professionalism.</p></li><li><p>
Maintain strict quality control standards to meet or exceed guest expectations.</p></li><li><p>
Taste and inspect all dishes before they leave the kitchen.</p></li><li><p>
Takes responsibility for the kitchen budgeting and forecasting process.</p></li><li><p>
Ensure compliance with food safety, hygiene, and sanitation standards.</p></li><li><p>
Monitor food quality and ensure consistency in taste and presentation.</p></li><li><p>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</p></li><li><p>
Develop and maintain relationships with suppliers to source the best quality ingredients.</p></li><li><p>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</p></li><li><p>
Ensure kitchen equipment is properly maintained and in good working condition.</p></li><li><p>
Stay current with culinary trends and continuously innovate menu offerings.</p></li><li><p>
Actively seek live guest feedback in the restaurants(s).</p></li><li><p>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</p></li><li><p>
Create and implement standard operating procedures for the kitchen.</p></li><li><p>
Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.</p></li></ul><ul><li><p>
Plan and execute special events, catering services, and private dining experiences.</p></li><li><p>
Collaborate with event planners or clients to create customized menus.</p></li></ul><p></p>
<div><h2 class="jobSectionHeader"><b>Experience Needed</b></h2><h1 class="jobSectionHeader"><b>
KEY COMPETENCIES</b></h1><p></p><p>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:</p><ul><li><p>
Leadership</p></li><li><p>
Communication</p></li><li><p>
Commercial awareness</p></li><li><p>
Culinary creativity</p></li><li><p>
Delegation</p></li><li><p>
Planning &amp; Time management</p></li><li><p>
Attention to detail</p></li><li><p>
Driving results</p></li><li><p>
Teamwork</p></li><li><p>
Flexibility</p></li><li><p>
Agility</p></li></ul><p></p><h1 class="jobSectionHeader"><b>
BACKGROUND</b></h1><ul><li><p>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</p></li><li><p>
Bachelor&rsquo;s degree in culinary arts or similar field.</p></li><li><p>
Advanced Food safety and hygiene Certification</p></li><li><p>
Language requirement: professional English
</p></li></ul></div><div><h2 class="jobSectionHeader"><b>Required Skills</b></h2><h3 class="jobSectionHeader"><b>
Soft skills</b></h3><p>
Problem Solving, Strategic Planning, Leadership</p><h3 class="jobSectionHeader"><b>
Financial Skills</b></h3><p>
Budgeting</p></div></div>

Head Chef

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485 f b team lead jobs IN Oman

F&B Team Lead

F&B Team Lead

Assistant F&B Manager

Office Secretary - Female

F&B MANAGER

Operations manager

Head Chef