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
- 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

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
- Suggest proposals for fixed and variable expenses management to increase profitability