food and beverage cost controller

Marriott International

<div>Additional Information 
Job Number26105698 
Job CategoryFood and Beverage &amp; Culinary 
LocationAl Emreef Street, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY
Responsible for food and beverage daily operations, including Culinary, Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand&rsquo;s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand&rsquo;s target customer and property employees and provides a return on investment. 
CANDIDATE PROFILE
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.</li></ul> 
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul>
<ul><li>Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Develops and oversees an order and purchase strategy for equipment and supplies.</li></ul>
<ul><li>Supervises an effective monthly self-inspection program.</li></ul>
Developing and Maintaining Food and Beverage/Culinary Goals
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how food and beverage is performing against budget.</li></ul>
<ul><li>Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.</li></ul>
<ul><li>Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.</li></ul>
<ul><li>Establishes challenging, realistic and obtainable goals to guide operation and performance.</li></ul>
Developing and Maintaining Budgets
<ul><li>Develops and manages food and beverage budget.</li></ul>
<ul><li>Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Focuses on maintaining profit margins without compromising guest or employee satisfaction.</li></ul>
Leading Food and Beverage/Culinary Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</li></ul>
<ul><li>Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.</li></ul>
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Reviews findings from comment cards and guest satisfaction results with food and beverage team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Empowers employees to provide excellent guest service.</li></ul>
<ul><li>Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</li></ul>
<ul><li>Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</li></ul>
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.</li></ul><div><div> 
 
</div></div></div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. 
<div>
 
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Director Of Food & Beverage

Salayel Hospitality

<div>
 
 Job Summary
 
 
 
 The F&amp;B Storekeeper is responsible for the efficient receipt, storage, issuance, and inventory control of food, beverage, and related supplies. The role ensures accurate stock records, cost control, hygiene compliance, and timely support to kitchen and F&amp;B operations in line with Salayel Hospitality standards.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Receive, inspect, and verify all food, beverage, and operating supplies against purchase orders and delivery notes
 </li>
 <li>
 Ensure proper storage of items as per FIFO, FEFO, and hygiene standards
 </li>
 <li>
 Maintain accurate stock records using inventory systems and manual logs
 </li>
 <li>
 Issue items to kitchens and outlets strictly against approved requisitions
 </li>
 <li>
 Monitor stock levels and report slow-moving, expired, or damaged items
 </li>
 <li>
 Conduct daily, weekly, and monthly stock counts and support audits
 </li>
 <li>
 Coordinate with Purchasing, Cost Control, and F&amp;B teams for stock replenishment
 </li>
 <li>
 Ensure compliance with food safety, HACCP, and Abu Dhabi municipality regulations
 </li>
 <li>
 Maintain cleanliness and organization of store areas at all times
 </li>
 <li>
 Assist in cost control measures to minimize waste and pilferage
 
 
 </li>
 </ul>
 
 Requirements &amp; Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2&ndash;4 years of experience as an F&amp;B Storekeeper in a hotel, restaurant, or hospitality group
 </li>
 <li>
 Good knowledge of F&amp;B inventory management, storage practices, and cost control
 </li>
 <li>
 Familiarity with FIFO/FEFO, expiry tracking, and stock rotation
 </li>
 <li>
 Experience using inventory or ERP systems is an advantage
 </li>
 <li>
 Basic computer skills (Excel, inventory software)
 </li>
 <li>
 Physically fit and able to handle store operations
 </li>
 <li>
 Good communication skills in English
 </li>
 <li>
 UAE experiences preferred
 
 
 </li>
 </ul>
 
 What We Offer
 
 
 
 <ul>
 <li>
 Competitive salary package
 </li>
 <li>
 Stable working environment within a growing hospitality group
 </li>
 <li>
 Career growth opportunities
 </li>
 <li>
 Supportive team culture
 </li>
 </ul>
</div>

F&B Store Keeper

Hot n cool

Job SummaryThe Finance Manager / Chief Accountant is responsible for overseeing all financial and accounting operations of the food and beverage business. This role ensures accurate financial reporting, compliance with accounting standards and statutory regulations, effective cost control, inventory management, budgeting, cash flow management, and financial planning. The ideal candidate has extensive experience in the F&amp;B industry, including food costing, inventory control, and restaurant or hospitality financial operations.Key ResponsibilitiesFinancial Management<ul><li>Manage daily accounting operations, including general ledger, accounts payable, accounts receivable, payroll, and bank reconciliations.</li><li>Prepare monthly, quarterly, and annual financial statements and management reports.</li><li>Monitor cash flow, working capital, and liquidity to ensure smooth business operations.</li><li>Develop and manage annual budgets, forecasts, and financial plans.</li><li>Analyze financial performance and provide recommendations to improve profitability.</li></ul>Cost Control &amp; Inventory Management<ul><li>Oversee food and beverage costing, menu profitability, and pricing analysis.</li><li>Monitor inventory levels and conduct regular inventory reconciliations.</li><li>Analyze cost variances, wastage, and stock losses, recommending corrective actions.</li><li>Ensure compliance with inventory control procedures and purchasing policies.</li></ul>Financial Reporting &amp; Analysis<ul><li>Prepare profit and loss statements, balance sheets, and cash flow reports.</li><li>Perform financial analysis, KPI reporting, and profitability assessments.</li><li>Present financial reports and recommendations to senior management.</li><li>Monitor sales trends, labor costs, and operational expenses.</li></ul>Compliance &amp; Internal Controls<ul><li>Ensure compliance with IFRS/GAAP, tax regulations, and company policies.</li><li>Coordinate internal and external audits.</li><li>Maintain strong internal controls to safeguard company assets.</li><li>Ensure timely submission of tax returns, VAT/GST filings, and statutory reports.</li></ul>Team Leadership<ul><li>Supervise and mentor the accounting team.</li><li>Assign responsibilities and monitor staff performance.</li><li>Provide training on accounting systems, policies, and best practices.</li></ul>Business Support<ul><li>Work closely with Operations, Purchasing, and Store Managers to improve operational efficiency.</li><li>Support management with financial feasibility studies and investment decisions.</li><li>Identify opportunities to reduce costs and increase revenue.</li></ul>Qualifications<ul><li>Bachelor's Degree in Accounting, Finance, or a related field.</li><li>CPA, CMA, ACCA, or equivalent professional qualification is preferred.</li><li>Minimum 5&ndash;8 years of accounting experience, with at least 3 years in a Finance Manager or Chief Accountant role within the Food &amp; Beverage, Restaurant, Hospitality, or Catering industry.</li><li>Strong knowledge of financial reporting standards, taxation, budgeting, and internal controls.</li><li>Experience with ERP or accounting software (SAP, Oracle, Microsoft Dynamics, Odoo, Sage, QuickBooks, or similar).</li><li>Advanced proficiency in Microsoft Excel and financial reporting tools.</li></ul>Required Skills<ul><li>Strong financial analysis and budgeting skills.</li><li>Extensive knowledge of food costing and inventory management.</li><li>Excellent leadership and team management abilities.</li><li>Strong analytical and problem-solving skills.</li><li>High attention to detail and accuracy.</li><li>Excellent communication and presentation skills.</li><li>Ability to work under pressure and meet deadlines.</li><li>Strong business acumen and decision-making skills.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>What is your nationality?</li><li>How many experience do you have in F&amp;B Industry?</li><li>how much is your expected salary?</li><li>you can join immediately? </li></ul>Work Location: In person

Finance Manager / Chief Accountant – Food & Beverage Experience

<div>Additional Information 
Job Number26093083 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheikh Zayed Road, al Barsha 1, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Developing and Maintaining Budgets
<ul><li>Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.</li></ul>
<ul><li>Maintains a positive cost management index for kitchen and restaurant operations.</li></ul>
<ul><li>Utilizes budgets to understand financial objectives.</li></ul> 
Leading Food and Beverage Team
<ul><li>Manages the Food and Beverage departments (not catering sales).</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Oversees all culinary, restaurant, beverage and room service operations.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Provides excellent customer service to all employees.</li></ul>
<ul><li>Responds quickly and proactively to employee's concerns.</li></ul>
<ul><li>Provides a learning atmosphere with a focus on continuous improvement.</li></ul>
<ul><li>Provides proactive coaching and counseling to team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish work.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides excellent customer service.</li></ul>
<ul><li>Responds quickly and proactively to guest's concerns.</li></ul>
<ul><li>Understands the brand's service culture.</li></ul>
<ul><li>Drives alignment of all employees, team leaders and managers to the brand's service culture.</li></ul>
<ul><li>Sets service expectations for all guests internally and externally.</li></ul>
<ul><li>Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</li></ul>
<ul><li>Verifies all banquet functions are up to standard and exceed guest's expectations.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Conducts performance reviews in a timely manner.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</li></ul> 
Additional Responsibilities
<ul><li>Complies with all corporate accounting procedures.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Drives effective departmental communication and information systems through logs, department meetings and property meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Food & Beverage Manager (Female)

<div>Additional Information 
Job Number26096433 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheikh Sabah Al-Ahmad Al-Jaber Al-Sabah Street 4C, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Developing and Maintaining Budgets
<ul><li>Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.</li></ul>
<ul><li>Maintains a positive cost management index for kitchen and restaurant operations.</li></ul>
<ul><li>Utilizes budgets to understand financial objectives.</li></ul> 
Leading Food and Beverage Team
<ul><li>Manages the Food and Beverage departments (not catering sales).</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Oversees all culinary, restaurant, beverage and room service operations.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Provides excellent customer service to all employees.</li></ul>
<ul><li>Responds quickly and proactively to employee's concerns.</li></ul>
<ul><li>Provides a learning atmosphere with a focus on continuous improvement.</li></ul>
<ul><li>Provides proactive coaching and counseling to team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish work.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides excellent customer service.</li></ul>
<ul><li>Responds quickly and proactively to guest's concerns.</li></ul>
<ul><li>Understands the brand's service culture.</li></ul>
<ul><li>Drives alignment of all employees, team leaders and managers to the brand's service culture.</li></ul>
<ul><li>Sets service expectations for all guests internally and externally.</li></ul>
<ul><li>Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</li></ul>
<ul><li>Verifies all banquet functions are up to standard and exceed guest's expectations.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Conducts performance reviews in a timely manner.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</li></ul> 
Additional Responsibilities
<ul><li>Complies with all corporate accounting procedures.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Drives effective departmental communication and information systems through logs, department meetings and property meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

F&B Operations Manager - Four Points by Sheraton Bur Dubai

BILTMORE HOTEL

<div>Description: Reports ToFood &amp; Beverage Director 
Position Summary
Responsible for the management of all aspects of Restaurant and Beverage departmental functions and work areas, in accordance with the Hotel standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.
Staff Management &amp; Development
Hands-on supervision of management team and line staff as necessary, in order to ensure all standards are met in applicable areas and outlets of responsibility under this position.<ul><li>
Recruitment, hiring and retention of required staff- the goal is that we are fully-staffed with well-trained team members</li><li>
Fully Staffed defined: In the hotel F &amp; B outlets, we have the appropriate amount of people on the floor during every shift including, but not limited to, maintaining server section sizes to be no larger than six tables. &ldquo;Maintain these maximum section sizes&rdquo; always deliver the experience!</li><li>
Ensure Members Lounge is fully staffed with a minimum of 1 Bartender</li><li>
Ensure Beverage Cart is in Operation accordingly to business level on the course</li><li>
Daily line-ups, including communication of all pertinent operational and service issues- positive, motivating and uplifting.</li><li>
Written and verbal communications of daily and overall expectations of staff</li><li>
Development and adherence to applicable staffing levels (see Staffing Guide for details)</li><li>
Management of staff scheduling, maximizing staff retention while at the same time, maintaining minimum staffing levels</li><li>
Development, management and conducting of Training programs</li><li>
Weekly training as required, including checklists, applicable testing, follow-up shadowing and accountability methods</li><li>
Training to include outlet/position requirements, guest communication opportunities, product knowledge, service delivery standards, table maintenance, dress and appearance standards and up-selling techniques</li><li>
Ensure satisfactory completion of all training is met prior to staff promotions and transfers</li><li>
Ongoing training in each outlet as necessary in order to meet required standards</li><li>
Training to be developed and approved in conjunction with HR, the Executive Chef and the Director of Food and Beverage</li><li>
Research and document results of staff development efforts through measurable tools available, such as guest comment cards, mystery shoppers, internal critiques, lift in average checks, staff retention levels, testing opportunities of staff knowledge and management input.</li><li>
Management of staff relations within the department, including counseling notes, corrective action plans, disciplinary actions and terminations as necessary.</li></ul>
Brand Standards
&Oslash; Follow all Brand Standards<ul><li>
Beverage compliance</li><li>
Food Offerings &ndash; work closely with Executive Chef</li><li>
Steps of Service</li><li>
Monthly Promotions</li></ul>
&Oslash; Brand Compliance<ul><li>
Maintain compliance in regards to Company Standards</li><li>
Maintain compliance for all Audit Standards</li></ul>
Requirements:

QUALIFICATIONS &amp; SKILLS: 4-5 years&rsquo; experience as an Restaurant Manager, preferably in a 4 star hotel. Knowledge of various food service styles, Inventories and the ability to communicate in English for concise communication are essential qualifications. Computer skills are essential for effective and efficient management of staffing and payroll. Health and Alcohol Certifications.
This profile outlines the expected standards to be met by the individual in the position of Club House Restaurant Manager. Reviews and evaluations, as dictated by policy and management, are based on the required achievement levels, as well as on observations by management.
Essential Roles<ul><li>
Lead, Manage &amp; Accountibility</li><li>
Restaurant and Bar Service Standards</li><li>
Sports Programming</li><li>
Financial Responsibility including Revenue, Cost, Daily and Weekly Payroll</li><li>
Customer Relations including Floor Management, Inquiries</li><li>
Public Relations and Marketing and Brand Management</li></ul>
Communications<ul><li>
Participate in all meetings as dictated by management</li><li>
Ongoing communication of all reports, meetings and applicable issues to the Director of Food and Beverage,</li><li>
Creation, handling and accountability of action plans for managers and supervisors, including standards, dated expectations, specific areas of responsibility and methods of accountability</li><li>
Creation and handling of newly established program of overall outlet responsibility/ownership, with program and necessary training/components.</li><li>
Ensure that management and staff are aware of various offerings, schedules, F&amp;B opportunities seasonal discounting programs</li></ul>
Customer relations<ul><li>
Development and relationship building with Golf Club Members</li><li>
Development and integration of an accessible and user-friendly database system which will track use and preferences of frequent guests - OpenTable</li><li>
Maintenance, communication and maximized use of guest database information</li><li>
Creation of standards and train on customer recognition procedures, along with maintaining of applicable accountability requirements</li><li>
&Oslash; Integration and use of greeter/server communication via chits to be used in the dining room for Lunch and Dinner</li></ul></div>

Fairways Restaurant Manager

Highgate

<div>Viceroy Hotels:
<div>
Viceroy Hotels &amp; Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy&rsquo;s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal&rsquo;s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.</div>
Location:
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The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho&rsquo;s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.</div>
Overview:
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Located at the southeast corner of Main Street and River Street East&mdash;the gateway to downtown Ketchum, Idaho&mdash;and just minutes from Bald Mountain&rsquo;s River Run base, this exceptional property will debut as Sun Valley&rsquo;s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you&rsquo;ll help bring our signature experiential hospitality to one of North America&rsquo;s most iconic, year-round mountain destinations 
 
The Restaurant General Manager is responsible for overseeing food &amp; beverage operations at The Observatory Sun Valley, A Viceroy Resort, including three meal-period restaurants: Joan Restaurant, Joan Bar, Odin's Caf&eacute;, &amp; Andy's Watershed Pool Bar. Reporting directly to the Director of Food &amp; Beverage, this role provides day-to-day operational leadership across all front-of-house food &amp; beverage areas while ensuring exceptional guest experiences, luxury-level service standards, financial performance, and team development.</div><div></div><div> 
As part of the opening leadership team, the Restaurant General Manager will play a key role in establishing operational standards, building culture, supporting recruitment and training efforts, and executing a successful resort opening. The ideal candidate is a highly visible and</div>
Responsibilities:
<h3 class="jobSectionHeader">Operations &amp; Guest Experience</h3><ul><li>
Oversee the daily operations of all food &amp; beverage outlets, ensuring service standards are executed consistently and professionally across all guest touchpoints.</li><li>
Lead and maintain luxury-level service standards with a strong focus on personalization, anticipation of guest needs, and attention to detail.</li><li>
Maintain a strong operational presence throughout service periods to support guests, team members, and outlet leadership.</li><li>
Partner closely with Culinary leadership to ensure seamless coordination between front and back of house operations.</li><li>
Monitor overall outlet performance, service flow, cleanliness, presentation standards, ambiance, and guest satisfaction.</li><li>
Ensure all opening, closing, side work, and operational procedures are completed accurately and consistently.</li><li>
Support the execution of private events, curated guest experiences, seasonal activations, and resort programming.</li><li>
Resolve guest concerns professionally and proactively while maintaining a high level of guest satisfaction and service recovery.</li></ul><h3 class="jobSectionHeader">
Leadership &amp; Team Development</h3><ul><li>
Recruit, hire, onboard, train, coach, and develop food &amp; beverage team members and leaders across all outlets.</li><li>
Foster a positive, professional, and accountability-driven culture focused on teamwork, consistency, and service excellence.</li><li>
Conduct ongoing coaching, performance feedback, and development conversations with leaders and hourly team members.</li><li>
Lead daily lineups and ongoing training initiatives focused on luxury service standards, product knowledge, and operational consistency.</li><li>
Ensure staffing levels and scheduling align with business demands, service expectations, and labor objectives.</li><li>
Support leadership development and succession planning efforts within the department.</li></ul><h3 class="jobSectionHeader">
Financial &amp; Administrative Responsibilities</h3><ul><li>
Assist in managing labor costs, scheduling, productivity, and operational efficiencies while maintaining service standards.</li><li>
Monitor revenue performance, departmental expenses, cost controls, and overall outlet profitability.</li><li>
Support payroll review, inventory controls, purchasing practices, and cash handling procedures.</li><li>
Identify opportunities to improve operational performance, guest satisfaction, and financial results.</li><li>
Ensure compliance with company policies, health department standards, alcohol service regulations, and operational procedures.</li></ul><h3 class="jobSectionHeader">
Pre-Opening Responsibilities</h3><ul><li>
Assist with the development and implementation of department SOPs, training materials, service standards, and operational procedures.</li><li>
Support outlet setup, vendor coordination, inventory planning, operational readiness, and opening execution.</li><li>
Participate in management training, mock services, onboarding initiatives, and pre-opening operational activations.</li><li>
Partner with resort leadership to help establish the culture, service philosophy, and operational identity of the property.</li></ul>
Qualifications:
<ul><li>Minimum 5 years of progressive food &amp; beverage leadership experience in luxury hotels, resorts, or upscale restaurant operations.</li><li>
Previous multi-outlet management experience strongly preferred.</li><li>
Luxury, Forbes, or elevated hospitality experience preferred.</li><li>
Strong operational leadership skills with the ability to lead both strategically and hands-on during service.</li><li>
Proven experience managing labor, financial performance, scheduling, and operational efficiencies.</li><li>
Strong leadership, communication, coaching, and interpersonal skills.</li><li>
Strong knowledge of restaurant systems, POS platforms, inventory management, and food &amp; beverage operations.</li><li>
Ability to thrive in a fast-paced, evolving pre-opening environment while effectively managing multiple priorities and deadlines.</li><li>
Ability to communicate professionally and effectively, both verbally and in writing, with guests, employees, and leadership at all levels.</li><li>
Strong problem-solving, organizational, and decision-making skills with the ability to anticipate operational needs and resolve issues proactively.</li><li>
Ability to analyze operational and financial information to support departmental goals and business objectives.</li><li>
Ability to maintain professionalism, confidentiality, and a consistently positive and service-oriented demeanor at all times.</li><li>
Must be able to work a flexible schedule including evenings, weekends, and holidays as operationally necessary.</li><li>
Food Handler and alcohol service certifications required or ability to obtain upon hire.</li></ul></div>

Restaurant General Manager

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