ثائر الخطيب

food and beverage manager

food and beverage manager

Oversee and manage all areas of the restaurants and make final decisions on matters of importance.

Financial
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, local laws and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurants images, including restaurants’ cleanliness, proper uniforms and appearance standards.
• Estimate food and beverage cost, Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.



Guest service
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents, Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Areas of responsibility include restaurants/bars/lounges, room service, events management and Banquet. Supervise daily restaurants and Banquet operations and assists with menu planning, maintains sanitation standard and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guests and associates satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

Managing day-to-day operations:
• Supervises and manages associates, manages all day-to-day operations. Understanding associates positions well enough to perform duties in associate’s absences.
• Reviews staffing levels to ensure that guest service, operational needs and financial objective are met.
Leading food and beverage team:
• Utilizes interpersonal and communication skills to lead, influence, and encourage others, advocates sound financial/business decision making, demonstrates honestly/integrity leads by example.
• Encourage and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behavior.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to priorities, organize and accomplish your work.
• Ensure and maintains the productivity level of associates.
• Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow -up and hands on management.
• Establish and maintain open, collaborative relationship with associates and ensure associates do the same within the team.
• Establish guidelines so associates understand expectations and parameters.


Ensuring Exceptional Customer service:
• Provides services that are above and beyond for customer satisfaction and retention.
• Improve services by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching if nodded.
• Displays leadership in guest hospitality, exemplifies customer service and creates a positive atmosphere for guest relation.
• Empowers associates to provide excellent customer service.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (greeting from hostess, speed of order taking and food & beverage delivery, fulfillment of special requests, collection of payment & invitation or return).
Managing Conducting Human Resource Activities:
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or training program or classes, and teaches or instructs others.
• Ensure associates are treated fairly and equitably. Strives to improve associates retention, utilize an open door policy.
• Ensure recognition is taking place across areas of responsibility.

Areas of responsibility include restaurants/bars/lounges and room service. Supervise daily restaurants and lounges operations and assists with menu planning, maintains sanitation standard and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guests and associates satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

Areas of responsibility include restaurants/bars/lounges and room service. Supervise daily restaurants and Lounges operations and assists with menu planning, maintains sanitation standard and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guests and associates satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.