F & B SUPERVISOR

Job Description

KEY ACCOUNTABILITIES

SAFETY

Responsible for the implementation of OHSAS 18001 safety management system in the area of responsibility
Investigate all safety occurrences including incidents, accidents and near misses. Establish the root cause and implement appropriate corrective actions.
Regular Staff trainings on safety procedures and PPEs.
Ensure that HACCP and other local regulations are adhered to in order to ensure the highest good hygiene standards.
To be aware of the latest BCP shared by Dubai Airport and ensure that all the staff are trained accordingly.
Individual objectives and training plans, plus development for team
Achieving safety compliance targets
Full compliance for all company HACCP documents.
Achieve compliance with OHSAS 18001 Safety requirement.
100% compliance to all trainings


LEADERSHIP & WORKFORCE

Staff rosters and allocations to ensure all areas of lounge is covered.
Proper annual leaves planning ensuring operational coverage.
Continuous follow up on the mandatory trainings of the Staff.
Ensure the constant team development on the product knowledge and sequence of service in order to provide exceptional experience to the passengers.
Ensure proper communication is established between leadership team.
Responsible for a reasonable tasks allocations of the team on the shop floor.
Accountable of stock availability and par stocks.
Ensure the continuous development and growth of the reporting Staff.
Conduct daily staff briefings
Overseeing staff development and identifying    developmental    targets
Reviewing resource allocation on a regular basis and modifying  the same based on the business needs
Regular equipment checks in coordination with F & B team and  equipment supplier representatives
Staff Performance development


PROFIT MAXIMIZATION

Ensure the operation is managed within the shifts time limits without overtimes.
Proper forecasting of food orders to minimize wastages.
Accurate beverage inventories to avoid overstocks and wastages.
Staff trainings and briefings to minimize breakages.
Ensure that the BOH areas are optimized and operationally friendly to minimize the breakages and injuries.
Ensure the Staff is trained with upselling techniques.
Staff incentive programs.
Breakage reports
Overtime reports
Food cost reports
Upselling Trainings


BUSINESS DEVELOPMENT

Consistently strive to improve the lounges customer experience by proposing innovative approach in F&B service.
To conduct regular competitor checks around the market in order to stay in line with the developing food and beverage tends.  
Ensure the Staff treated fairly in order to minimize turnover.
Customer Survey / close coordination meetings with the team for improvement
Staff turnover and absenteeism reports
Competitors chech


OPERATIONAL EXCELLENCE

Responsible for manpower planning to ensure that service standards match passenger volumes and that food quality and service standards are maintained at all times.
Responsible for planning the activities of each day of operation and ensure that staff are appropriately supervised at all times.
Responsible for the ordering and utilization of all equipment and products required for the delivery of the service concept.
Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2000 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy
Ensure compliance with HACCP and ISO procedures
Ensure the functionality of the lounges equipment and follow up with the supplier on the maintenance and repair time.            
Customer survey.
Quality audit report and recommendation review
SOP to be updated and implemented
Maintenance requests


CUSTOMER

Responsible for ensuring that customer service standard is met at all times.
Ensure that all the complaints are attended and service recovery is provided.
Ensure all the complaints are logged and communicated to management team.
Proactively seek customer feedback by interacting with clients on a daily basis.
Responsible for analysing customer feedback to identify improvement opportunities and making recommendations as to how such improvements can be implemented.
Responsible for addressing customer clients, conducting root cause analysis and recommending corrective actions.          •Customers meetings and Surveys
Quality and KPIs report/ response to non-compliance reports

Minimum Qualification

Graduate in Food and Beverage
A business degree or comparable education and relevant experience
Proficiency in spoken and written English (must have)
Competent in Microsoft Office Applications


Skills

Self-motivated and demonstrate sound leadership skills 
A keen eye for opportunity identification and a high level of motivation.
Able to Creating personalized F&B experience
Planning and Organizational skills are a key to be successful in this role.
Excellent communication skill


Experience

Minimum of 2years’ experience in managerial role in 5 star environment (restaurant manager).
Demonstrated achievements in food quality and cost control.
Experience and understanding of luxury hotel and stand-alone restaurant operations.