Manages the function of all food and beverage employees, outlets, sales and costs to ensure maximum departmental profit is achieved.
Controls and analyses, on an on-going basis, in order to optimize the following:
Quality levels of product and service.
Ensure Guest satisfaction
Implement Sanitation and cleanliness (hygiene) standards.
Coordinates and supervises the preparation, presentation and service of food and beverage products to ensure highest quality at all times.
Establishes and maintains effective employee relations.
Develops and implements formal training plans for F&B department personnel.
Implements a daily, weekly and monthly checklist for all Food & Beverage departments. Ensures proper follow up to attain maximum quality and efficiency.

Analyze and Identify the needs and resources
Conducts an annual training needs analysis
Incorporates the hotel’s training plan within the Business Plan of the hotel
Coordinates with the department managers to help identify training opportunities for employees
Identify internal and external training resources and optimizes the budget
Incorporates customer information as part of the strategy
Understands the impact of the key components of a successful hotel: employees,customers, owners, and profit

1. Responsible for all daily operational aspects of the Food and Beverage Department of the Hotel
2. Maintain a consistently high standard of service and product through clear management of the F&B team, active involvement in the operations and hands-on approach.
3. Hands on training, coordinating, organizing, leading and motivating F&B team members. 
4. Develop close working relationships with other departments, municipality, and suppliers.
5. Promote outlets and use innovative methods to generate revenue, increase average spends, covers and profitability whole meeting productivity ratios and remaining cost effective.
6. Handling guest complaints and through follow up and remedy all situations.
7. Implementation of Accor brand and synergies with Novotel in manning and utilizing resources.

Relay calls effectively and quickly to the relevant parties and where necessary, transmitting accurate messages.
Beware of any VIPs, long-stay and return guests staying in the hotel.
Handle all guest complaints tactfully and pass on to the GSO or Duty Manger immediately for follow- up in situations, which require added attention.
Be sure to use guest's name minimum of twice during conversation.

* Resorts Water sports activities Experience * Age 25 to 35 years
* Single

Should be well experienced in Arabic Food specially in Gulf Cuisine, Very Attractive Salary.

Must be able to cook Continental cuisine & have own transport. Attractive salary for the right applicant.