Food & Beverage Manager

**Job Location**:
NEOM

**Major responsibilities of a Food & Beverage Manager are**:

- Ensures that the Food & Beverage and catering and events operation operates efficiently and profitably while maintaining its scope of work and meets standards as set out by the Client.
- Ensures the full variety of activities in relation to catering events, service, menu delivery, quality, staffing, planning, health and safety, food safety and customer satisfaction are completed as assigned to service teams, while taking responsibility for daily business performance and profitability.
- Plans, organizes, directs, manages, controls, and continuously improves all aspects of operations of diners, banqueting and other businesses that operate serving food and beverage.
- A hands-one person that oversees a larger operation, manages staffing, schedules and pro-actively thinking out of the box to ensure all aspects of operation is smooth.

**Key Accountabilities & Activities**:

- Strong knowledge on foodservices, catering, events, and start-up operations
- Strong customer relations focus skills and ensure the teams portray positive customer service during in all aspects of operation.
- Strong mindset for immediate changes, adopt and activate initiatives immediately by displaying flexibility.
- Works with a backup plan in case of emergencies or last-minute operational changes.
- Excellent time management skills and able work to strict deadlines, while showing proactive planning.
- Displays strong leadership, management, empowerment, and ownership skills towards teams.
- Ability to identify and capitalize on new opportunities to improve the operation and customer service and quality.
- Shows innovation, creativity and initiatives related to operation and its execution.
- Ability to plan, organize and executive festive and seasonal events, including Community events and product launches, including proposals for client approval while managing the delivery and execution.
- Manages and ensures the full execution of the scope of work for the contract and standards set out by client and resolves all non-conformities.
- Ensures all resources required to deliver the full scope of operation are sufficient and manage the resolution plans.
- Oversees all aspects of quality and consistency and ensures immediate resolution of non-conformities.
- Ensures team training and development plans are maintained for all areas of operation.
- Practices proactive recruitment and ensures sufficient staffing levels are maintained as per qualifications.
- Maintains strong client relations and conducts biweekly meetings related to operations, challenges and upcoming events.
- Proactive in his/ her approach in operation - thinks ahead 3 months out and identifies challenges.
- Strong experience in restaurant/catering management and management and coordination of all activities
- Aligned with HSE and safety culture and displaying exemplary behavior for quality and consistency.
- Highly customer oriented and ability to work professionally and diplomatically with individuals at all levels for both internal and external customers.
- Demonstrates maturity and excellence in communication, ability to build effective teams, effective interpersonal communication, and the ability to initiate and model positive change.
- Proficient computer skills, preparation and management of daily reports related to full aspects of operations.
- Demonstrates integrity, dependability, sound judgment, teambuilding, and resourcefulness to establish and maintain collaborative, positive, and effective working relationships with multiple and diverse constituency groups.
- Exceptional attention to details and accuracy on documentation, reporting, data analysis and administrative tasks
- Prepares monthly and weekly reports - internally and externally on all related data and its analysis and comparison.
- High ethics, trust, transparent, accountable, self-starter, and proactive approach
- Attention to detail but also the ability to see the implications of the bigger picture and overall business perspective.
- Organization, time management, prioritizing and the ability to manage a complex, varied workload.
- Capability to handle resident complaints, meet and find solutions.
- Ensures that all aspects of digital tech system activities are performed as assigned by the teams (online menu management, allergen management and digital buffet tags, catering booking system and similar)
- Ensures teams perform all duties assigned to high standards practiced, food and beverage quality as per specification, buffet set up and implement improvement plans as required.
- Periodically attend daily chef’s table to rectify if any issues and fix if any deviations.
- Keeps a good rapport with the service and culinary teams, attends and conducts training as per training needs.
- Conducts daily and monthly operational meetings with culinary teams, highlight challenges, guest feedback, and sets up improvement plans