marketing manager

operations manager

commercial manager

restaurant manager

production manager

food & beverage manager

SWISSOTEL

<div>Job Description</div> Strategic Planning &amp; Development - Develop and execute a comprehensive Food &amp; Beverage strategy aligned with the hotel's overall vision and business goals. 
- Analyze market trends, guest preferences, and competitor activities to identify opportunities for innovation and growth. 
- Collaborate with the General Manager and senior leadership to establish performance objectives and KPIs for the department. Operational Excellence - Ensure seamless daily operations across all Food &amp; Beverage outlets, including restaurants, bars, in-room dining, and banqueting services. 
- Maintain the highest standards of food quality, presentation, and service in line with Swiss tel's brand values. 
- Oversee inventory management, procurement, and cost control to maximize profitability while minimizing waste. 
- Implement and regularly review standard operating procedures (SOPs) to enhance efficiency and compliance with health, safety, and hygiene regulations. Guest Experience &amp; Satisfaction - Foster a culture of personalized and anticipatory service, exceeding guest expectations at every interaction. 
- Handle guest complaints and special requests promptly and professionally, ensuring total satisfaction. 
- Regularly review guest feedback through surveys, reviews, and direct interactions to identify areas for improvement. 
- Collaborate with the culinary team to design innovative menus and curate memorable dining experiences. Financial Management - Prepare and manage the Food &amp; Beverage department's budget, ensuring alignment with financial goals. 
- Monitor revenue performance, operational costs, and profitability metrics, implementing corrective actions when necessary. 
- Develop strategies to drive revenue growth through promotional activities, special events, and partnerships. 
- Conduct regular financial analysis and forecasting to identify trends and opportunities for optimization. Team Leadership &amp; Development - Recruit, train, and mentor a high-performing team of Food &amp; Beverage professionals. 
- Conduct regular performance evaluations, providing constructive feedback and career development opportunities. 
- Promote a collaborative and inclusive work environment that aligns with Swiss tel's core values. 
- Organize regular training sessions to ensure the team is equipped with the latest industry knowledge and skills. Marketing &amp; Branding - Collaborate with the Sales &amp; Marketing team to develop targeted campaigns for Food &amp; Beverage promotions. 
- Enhance the hotel's brand image by curating signature dining events, themed nights, and unique culinary experiences. 
- Build relationships with local and international media to promote the hotel's Food &amp; Beverage offerings. 
- Ensure consistency in branding and messaging across all outlets and promotional materials. Health, Safety &amp; Compliance - Ensure strict adherence to local and international health, safety, and hygiene regulations. 
- Conduct regular audits and inspections to maintain compliance with standards. 
- Train staff on safety protocols, including emergency response and safe handling of equipment and food. 
- Lead initiatives to promote sustainability and eco-friendly practices within the Food &amp; Beverage operations. Administrative Responsibilities - Maintain accurate records of financial performance, inventory, and staff schedules. 
- Prepare detailed reports on department performance for senior management. 
- Oversee the implementation of technology and systems to streamline operations and enhance efficiency. 
- Ensure all departmental documentation complies with company policies and regulatory requirements. <div>Qualifications</div> Qualifications &amp; Requirements - Bachelor's degree in Hospitality Management, Business Administration, or a related field. 
- Minimum 5 years of experience in Food &amp; Beverage management, preferably in a luxury or five-star hotel environment. 
- Exceptional leadership, communication, and organizational skills. 
- In-depth knowledge of international cuisines, wines, and mixology. 
- Proficiency in financial management, revenue analysis, and budgeting. 
- Strong commitment to guest satisfaction and service excellence.

Food & Beverage Manager

IHG Hotels & Resorts

Job Details : Minimum of 2 years of experience in a food and beverage management role Bachelor's degree in hospitality or a related field Knowledge of food and beverage industry regulations and compliance Ability to manage inventory and control costs Proficiency in Microsoft Office and Point of Sale (POS) systems Excellent communication and interpersonal skills Strong leadership and team management abilities Ability to multitask and work under pressure Customer-focused mindset and commitment to providing exceptional service An eye for detail and a passion for quality assurance

Assistant Food & Beverage Manager

Kempinski Hotel

<div> </div> <ul> <li> Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li> <li> Provide a professional and courteous service at all times and ensure that all employees follow the example.</li> <li> Be knowledgeable of all services and products offered by the hotel.</li> <li> Have a thorough knowledge and understanding of all food &amp; beverage products and services.</li> <li> Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.</li> <li> Prepare the monthly income statement for each outlet and the department as a whole, hold the monthly performance meeting with the Outlet Management.</li> <li> Attend and actively contribute to all relevant staff meetings and hotel trainings.</li> <li> Conduct daily operations briefings with the Executive Chef.</li> <li> Conduct daily or weekly Food &amp; Beverage meetings.</li> <li> Take the necessary disciplinary actions, when needed, in accordance with local legislations.</li> <li> Ensure all departmental operations manuals are prepared and updated annually.</li> <li> Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.</li> <li> Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.</li> <li> Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).</li> <li> Handle guest complaints in prompt and courteous manner. </li> <li> Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).</li> <li> Prepare a yearly marketing plan fot the department in cooperation with the Sales &amp; Marketing Department including a competitor analysis and a revision of global trends.</li> <li> Conduct the competitor analysis through on-site inspections to assess the local food &amp; beverage offering including both hotel outlets and stand-alone restaurants.</li> <li> Analyse the global trends by reviewing print and web based media and attend local/regional trade shows and gastronomic events. </li> <li> Maintain an active relationship with the hotel s PR Manager in regards to hotel s Food &amp; Beverage outlets and events.</li> <li> Ensure that all Outlet Managers are fully aware of market needs and trends and that their product and service meet the demands.</li> <li> Coordinate with the Chef to ensure that employees are educated and aware of seasonal and new products on the market.</li> <li> Develop departmental trainers, assign training responsibilities and meet with the trainers on a monthly basis.</li> <li> Ensure that each Outlet Manager plans and implements effective outlet specific training programs.</li> <li> Assume Executive duties as assigned by the General Manager in accordance with the hotel s duty manager roster.</li> <li> Respond to any changes within the Food &amp; Beverage department as dictated by the hotel management.</li> <li> Act as the main point of contact to the Corporate Food &amp; Beverage Team.</li> <li> Implement corporate policies, procedures, guidelines, traditions and initiatives.</li> <li> Ensure that all outlet concepts are followed and that alterations or reviews of concepts are brought to the attention of the Corporate Food &amp; Beverage Team. </li> <li> Attend all corporate conference calls and the relevant regional and global Food &amp; Beverage events.</li> <li> Provide support for the Corporate Food &amp; Beverage Team as requested in accordance with the hotel-corporate agreement. </li> </ul> <div> </div>

Director of Food & Beverage

Atlantis the Royal

<div></div><div><div>Manager, Beverage 
(17743)</div> 
<div></div>
<div>At Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests&rsquo; expectations at every possible turn.</div> 
<div> 
Atlantis, The Royal will forever change the landscape of Dubai. Crafted by the world&rsquo;s leading designers, architects and artists, this iconic destination will offer extraordinary stays, dining, attractions and entertainment. The world is yet to experience anything like it. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple&rsquo;s retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it&rsquo;s our passion.</div> 
<div></div>
<div>
About The Role</div> 
<div></div>
<div>
The role of Manager, Beverage forms part of the F&amp;B leadership team who collectively make key strategic and operational decisions for the division. Manager, Beverage is responsible for the smooth operation of all bars of the resort and maintenance of beverage menus. The primary responsibilities for this position are to ensure our guests receive the highest level of beverage quality and service, manage and develop bar teams, monitor and strive for the annual budget, consider labor costs and operating expenses for all the bars and beverage programs.</div> 
<div></div>
<div>
Key duties and responsibilities:</div> 
<div></div>
<ul>
<li>working with Director of Beverage to establish par levels for supplies, liquor, beer, wine and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.</li>
<li>working with Director of Beverage on implementation of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the beverage staff and personnel</li>
<li>maintaining complete knowledge of all liquor brands, beers and non&#8208;alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.</li>
<li>working with the Brand Partners to review and establish standards, staffing levels, recruitment strategy, alignment with hotel policies and SOPs, etc.</li>
<li>maintaining the highest standards of health, sanitation and cleanliness within all areas of Beverage.</li>
<li>being aware of internal and external conditions and industry innovations and best practices and apply this knowledge as appropriate in managing the organization's beverage operations.</li>
<li>maintaining the financial performance of the Beverage department and conducting P&amp;L analyses, monitoring the execution of key operational processes, such as training, quality/recipe control, steps of service, inventory and ordering processes</li></ul> 
<div></div>
<div>
About You</div> 
<div></div>
<div>
We are looking for seasoned professionals with minimum 5 years experience in managing luxury bars and volume operations. To succeed in this role you should have a proven record of building strong relationships with team members, senior stakeholders and brand partners and be able to demonstrate result driven approach in ever evolving environment. You should be passionate about global Food &amp; Beverage trends and be able to translate them into Atlantis setting.</div> 
<div></div>
<div>Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career.</div>
<div>Join a team that is adventurous, creative, warm-hearted and extroverted. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Manager, Beverage

Nomad Recruitment

A leading F&amp;B company in the UAE is looking for an experienced Project Manager with solid leadership to oversee large-scale catering contracts and ensure exceptional service delivery.Key Responsibilities<ul><li>Manage day-to-day operations of assigned catering projects across multiple locations</li><li>Supervise and coordinate teams of chefs, supervisors, cleaners, and support staff</li><li>Ensure compliance with company standards, client SLAs, and health &amp; safety regulations (HACCP, food hygiene, etc.)</li><li>Maintain strong communication with clients to ensure high satisfaction and long-term cooperation</li><li>Monitor quality, service standards, and operational efficiency on-site</li><li>Oversee budgets, cost control, and resource allocation</li><li>Proactively address and resolve operational issues to ensure smooth project execution</li><li>Participate in client meetings, presentations, and periodic reviews</li><li>Coordinate audits, inspections, and compliance documentation.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience in Food &amp; Beverage / Catering operations in a managerial capacity (Project / Operations / Contract Manager)</li><li>Proven experience managing large teams (50+ employees) across multiple client sites</li><li>Strong understanding of catering operations, including logistics, procurement, food production, and hygiene standards</li><li>Excellent command of English and Russian, additional language is preferred</li><li>Client-oriented and presentable professional, comfortable representing the company in front of high-profile clients</li><li>Strong leadership, problem-solving, and time management skills</li><li>Proficiency in MS Office and basic reporting tools</li><li>PMP certification is highly recommended</li></ul>What we offer:<ul><li>Competitive salary package</li></ul><ul><li>Visa sponsorship and medical insurance</li></ul><ul><li>Supportive management and comfortable working conditions</li></ul><ul><li>Opportunity to grow within a well-established catering group</li></ul>If you&rsquo;re passionate about operational excellence and ready to take on a leadership role in a dynamic environment &mdash; we&rsquo;d love to hear from you!Job Type: Full-timeExperience:<ul><li>PM in F&amp;B: 3 years (Preferred)</li></ul>Language:<ul><li>Russian (Preferred)</li></ul>

Project Manager with F&B experience

Fairmont

<div>Company Description 
A unique blend of contemporary design and urban chic, Fairmont Dubai is an icon in the business heart of the city. Fairmont Dubai brings together luxurious surroundings and modern amenities with renowned Fairmont service. 
Job Description 
Responsibilities and essential job functions include but are not limited to the following:<ul><li>
All areas of Guest service and core standards including the creation of new ideas to assist with the continued development of Fairmont Dubai&rsquo;s image as a Leader in food and service offerings and as a Food &amp; Beverage destination.</li><li>
Daily supervise, coordinate and direct all Colleagues.</li><li>
Maintain high staff morale and team spirit within the department.</li><li>
Lead and coach all Colleagues and Leaders in the department .</li><li>
Overall recruit, staff and schedule ensuring adequate staffing levels to satisfy Guest needs.</li><li>
Establish and implement five star service levels.</li><li>
Create and implement Colleague-training initiatives.</li><li>
Implement service standards.</li><li>
Create and implement a preventative cleaning and maintenance program.</li><li>
Adhere to all budget guidelines.</li><li>
Work together with the culinary &amp; stewarding team to ensure that all food service meets or exceeds Guest expectations and to promote teamwork as a strong component of the daily service culture.</li><li>
Creation and implementation of Guest preference programs.</li><li>
Monitor and continually develop Food &amp; Beverage controls.</li><li>
Control and analyze the level on the Quality of Service, Guest Satisfaction, Colleague Satisfaction, Operating Equipment, Grooming Standard.</li><li>
Conduct Training, Promotional Plans, Interviewing, Employee Orientation and Job Performance Management.</li><li>
Participate in service as necessary in accordance with restaurant needs.</li><li>
Control stocks for daily use in the Outlet to ensure service requirement of the are met.</li><li>
Create and innovate new ideas and promotion to generate revenue.</li><li>
Liaise with Sous Chef and Chief Steward to ensure exceptional work standards.</li><li>
Ensure Safe and Healthy work environment.</li><li>
Maintain the Outlet&rsquo;s cleanliness as well as ensure all maintenance needs are looked after.</li><li>
Participate in the preparation of the Food and Beverage department budget and goals.</li><li>
Schedule Guest reservation and arrange for private functions or special events.</li><li>
Attend and participate in the daily Food and Beverage meetings.</li><li>
Check opening and closing duties assigned to all Colleagues.</li><li>
Maintain staff log book up dated.</li><li>
Conduct pre-meal briefing.</li><li>
Track and compile daily, monthly and yearly sales reports.</li><li>
Ensure that the outlet maintain the high quality service standard are implemented.</li><li>
Perform daily checks on staffing level, quality control, maintenance and cleanliness.</li><li>
Other duties as assigned by the Director of Food &amp; Beverage.</li></ul> 

Qualifications 
<ul><li>
Minimum 2 years experience in F&amp;B management in a luxury property preferred.</li><li>
Strong interpersonal and problem solving abilities necessary.</li><li>
Must be a highly organized person with strong planning skills.</li><li>
Goal and results oriented.</li><li>
Analytical skills, strength as a developer and a leader of others are essential.</li><li>
International experience an asset.</li><li>
Energetic, enthusiastic, self-motivated and a charismatic team player.</li></ul> 

Additional Information 
Visa Requirements:
Please note that you must be eligible to live and work in the United Arab Emirates. We will assist successful applicants with the visa process and provide flights and accommodation.
Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</div>

Outlet Manager

Marriott International

Ensuring Culinary Standards and Responsibilities are Met
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Demonstrates knowledge of high quality food products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Knows and implements brand s Safety Standards.
Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
Maintains purchasing, receiving and food storage standards.
Operates and maintains all department equipment and reports malfunctions.
Supports procedures for food &amp; beverage portion and waste controls.
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Leading Culinary Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Ensures that menu items are prepared and presented according to use record standards.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Schedules employees to business demands and tracks employee time and attendance.
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Handles guest problems and complaints.
Strives to improve service performance.
Helps employees receive on-going training to understand guest expectations.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Participates in the employee performance appraisal process, providing feedback as needed.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Head Chef

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