The Food & Beverage Manager organize, manage and control all front of house food and beverage (F&B) operations as per established strategy and business plan for the financial year. Further responsible to provide oversight and coordination for associated F&B businesses, such as Concessions and JV oversight. He/she Drive business analytics for maintaining market share within the business.

Key Accountabilities include, but are not limited to:

• Drive operational excellence as per Senior Manager / Divisional leadership.

• Develop cyclical Product offers: Menu and composition calendar to optimize business performance.

• Develop and implement F&B Sales data management system to ensure optimal price and quality balance(PQM)

• Day to day management and oversight of all F&B operations and landside outlets.

• Implement and maintain all F&B operational policies and procedures, and ensure standards are met and maintained as per guidelines.

• Ensure safe food service practices are maintained for food handling, cleaning and hygiene, as per HACCP.

• Achieve financial objectives in accordance to the AOP and maximize revenues and profitability.

• Ensure customer service standards are maintained at all times for both internal and external customers.

• Ensure all in-store and marketing activity is correctly briefed and executed.

• Develop financial astuteness of team through monthly business analysis as per established standards. Implement financial policies in the department, including cash handling processes.

• Develop individual business unit (IBU) profit system to enable optimization of net operating income by location, based on changing guest profile.

• Analyze variances to financial targets and initiate corrective actions, provide financial sales data

• Maximize profitability through well identified opportunities for cost mitigation, and improved margins in each revenue stream.

• Control all par levels in outlets and merchandise to ensure effective cost management.

• Complete and present monthly reports on outlets.

• Initiate an ongoing product improvement program that ensures consistent improvement; in co-ordination with the Executive Head Chef, review the F&B offer with the view to further develop the brand to ensure it is relevant, fresh, innovative and achieving desired returns.

• Ensure the F&B offer is in line with the brand equity and excellence achieving regional and global recognition.

• Coordinate with and provide support to all JVCo's and concessionaires in regard to brand and menu development, HACCP, training, marketing, logistics and general landlord support. Ensure all tenants remain contractually compliant.

• Perform other dep artment duties related to his/her position as directed to the Head of the Department.

• Increase sales through product placement and promotional campaign. Propose measures to improve operational performance through correct promotional activity.

• Be part of an extraordinary story

Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You’ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge.

• Relevant College or University qualification to min Bachelor's level

• Qualifications in both food preparation and service such as City & Guilds (or equivalent) (7103 — Food and Beverage Service, 4425- Customer Service). HACCP Certified.

• Member of Institute of Hospitality (formally MHCIMA) (or equivalent). FSA or HACCP Certification experience.

• Minimum 7 years relevant experience

• Currently Food and Beverage Manager within a similar culture within an international Airport, Hotel or Shopping complex

• Ability to manage a diverse and innovate brand mix in a fast paced environment.

• Progressive growth in guest satisfaction, team engagement and financial results.

• Implement and maintain the highest standards in food service and hygiene.

• Implementation of succession plan.

• Works closely with the Executive Chef ensuring consistent quality and service levels are maintained.

• Electronic point of sale system skills at expert level. Working knowledge of multi-currency management.

• Decision Making and Problem Solver.

• Business Acumen and Financially Astute.

• Diplomatic and culturally aware.

• Reactive and Flexible

• Ability to communicate effectively at all levels both to partners, customers and colleagues.

• Respond quickly, positively and with integrity in a fast paced and changing environment.

• Managerial skills - Ability to delegate work, set clear direction and manage workflow.

• Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork amon team members.