Company Description

Spinneys the leading supermarket retailer in the Middle East, with hypermarkets and supermarkets currently operating in Lebanon.

Spinneys was first established in 1924 by Arthur Spinneys in the suburbs of Alexandria Egypt, to provide consumers with a friendly shopping environment where they can find high quality fresh produce, groceries, and baked goods at a fair price.

Spinneys opened its doors to Lebanese shoppers in 1948 in the old Beirut Souks, and went on to expand its stores in Raouche, Verdun, Hamra and Jnah, to offer customers a convenient one-stop shopping experience.

Due to civil war happening in Lebanon at that time, Spinneys stopped their operations in 1976. However, they overcame these challenges, reopened their doors twenty-two years later, and pioneered the concept of hypermarkets in Lebanon in 1998 through a new flagship store in Dbayeh. As this success was tremendous, it led Spinneys to expand its branches and open additional stores across Lebanon once again.

Job Description

Job Overview:

The Head of F&B is responsible for planning, organizing, directing, and controlling the operations of the restaurants and other businesses that serves Food and Beverage

General Duties and Responsibilities:

• Assist in identifying opportunities, developing strategies, presenting recommendations, and implementing programs that will bring additional operational effectiveness including processes improvements, technology enhancement, change management and training
• Assist in setting and controlling SOPs for related business functions in coordination with the Organization Development department
• Review and adapt the department structure in coordination with the Organization Development department to meet the department strategies
• Conduct market research to learn about the department trends and the competition behavior and develop plans and suggestions accordingly
• Elaborate and upgrade forms and reports to enhance the daily tasks of subordinates
• Attend periodically international conventions to identify trends and present suggestions
• Conduct regular F&B locations visits
• Participate in implementation of any new software and ensure a proper integration
  
  

Duties and Responsibilities:

• Assist in designing and engineering menus
• Assist in maintaining and developing new standard recipes
• Analyze and report sales results and productivity and provide corrective measures when necessary
• Plan, forecast and execute all purchase orders related to the operation
• Monitor and maintain accurate inventory of all food items and stock to ensure the availability of raw material
• Assist in food tastings and evaluate food presentation
• Assist in cost control duties by calculating food and beverage costs and provide suggestions
• Manage all F&B operations according to the highest standards and following the budgeted guidelines
• Develop sourcing strategies
• Ensure all health and safety guidelines are followed and respected
• Supervise the duties of the team to ensure adherence to respected processes and service standards
• Establish control measures to minimize food and supply waste and theft
• Maintain excellent internal and external customer service
• Identify customer needs and act upon it accordingly
• Resolve all customer complaints and escalate when necessary
• Ensure resources and coordinate with different departments (food safety, production, maintenance…) for the proper implementation of the HACCP
• Team Management Duties:
• Maintain staff by recruiting, selecting, orienting, and training employees
• Maintain staff job results by coaching, counseling, and disciplining employees
• Provide on-going leadership and support to team
• Resolve any staff issues and escalate any unresolved issue to superior
• Ensure on-the-job training using training checklists
• Recommend disciplinary action as needed following established policy
• Control knowledge of procedures and ensure their strict implementation
• Give clear responsibilities to the team
• Provide assistance and organize good communication with the team
• Organize and maintain departmental communication system that encourages staff participation
• Ensure department staff is informed of policy changes
• Conduct timely performance evaluations and staff development
• Involve the team in service and activities
  
  

Qualifications

• A minimum of 8 years of experience in related field
• Bachelor’s Degree in Hospitality Management
• Any Food Safety Certificate or previously implemented a Food Safety System