Assistant F&B Manager

Location:

Reporting to:

Food & Beverages Manager

YOU ARE PART OF WHAT WE ARE AND WHAT WE DO

Our Vision at Bahrain Surf Park is to bring surfing to the nation, and develop passion for health,wellbeing and fun through Waves for All.

We will attract visitors from all continents, growing Bahrain’s surf andbeach culture, and act as a catalyst to establish Bahrain not only as the Premier Surf Destination of the Middle East, but as a leading destination forfun - with Water, Waves and Surfing at our core.

We will create smiles, happiness, and wellbeing through safe fun activities for all backgrounds, abilities and generations, now and into the future.

OVERVIEWAND PURPOSE OF YOUR ROLE

As Assistant Food & Beverages Manager, you will support the F&B Managerin leading and managing the daily multi-outlet food and beverage operations at Bahrain Surf Park—spanning the main restaurant, beachside kiosks, andevent/private function catering.

Inthis hands-on leadership role, you will drive operational excellence, floorservice standards, guest satisfaction, menu execution, and financial performance. Working closely with the Head Chef, Head Bartender, and supervisory team, you will ensure seamless FOH and BOH coordination while fostering a motivated, high-performing team aligned with Bahrain Surf Park svision and values.

WHAT YOU DO:
General Requirements

• Adhere to company policies, grooming standards, hygieneprotocols, and departmental SOPs at all times.
• Maintain a good working knowledge of food and beverage offerings,BSP promotions, and current operational initiatives.
• Support team objectives and contribute positively to the working environment.
• Participate actively in daily briefings, training sessions, and development programs.
• Follow departmental opening and closing checklists to ensure operational readiness and compliance.
• Create a welcoming, energetic, and engaging atmosphere.

Multi-Outlet Operational Leadership

• Operational Management: Assist theF&B Manager in overseeing daily operations across the main restaurant, kiosks, and private function catering, ensuring smooth service flow.
• Floor Presence & Supervision: Maintain high visibility on the floor during peak operationalhours to lead service delivery, monitor pacing, and handle guest interactions.
• Contingency & Peak Planning: Support the execution of operational contingency plans during high-volume periods, holidays, and special park events.
• Assume operational responsibility during the absence of theF&B Manager and/or General Manager, as delegated.
• Lead scheduling and manpower planning activities
• Shift Scheduling & Staffing: Prepare weekly shift rosters, manage labor allocation acrossoutlets, and optimize staffing levels to align with cover forecasts.
• Coaching & Development: Provide regular coaching, performance feedback, and on-the-floor training to supervisors, waiters, staff, and bartenders.
• Pre-Shift Briefings: Lead dailyline-up briefings to communicate daily specials, operational updates,VIP bookings, and service quality goals.
• Support event planning and execution alongside department heads

Service Quality & Guest Experience

• Service Excellence: Upholduncompromising standards of service presentation, hospitality, and Alohawarmth across all guest touchpoints.
• Guest Feedback & Complaint Handling: Act as the primary point of escalation for guest dining feedback,resolving complaints promptly and constructively.
• Quality & Hygiene Audits: Conduct routine audits of dining areas, kiosk counters, and bar stations toensure strict adherence to hygiene, safety, and brand standards.
• Maintain a strong floor presence during peak periods to ensure service excellence and operational efficiency.
• Financial & Cost Monitoring: Assist in tracking F&B revenue, cost of sales, labor costs,and operational expenses against approved budgets.
• Inventory & Procurement: Overseeweekly stock counts, monitor wastage logs, and coordinate with suppliers and procurement for timely stock replenishment. Conduct inventory auditsand oversee stock control procedures
• POS & Tech Systems:
  Utilize POS systems, inventory tools, and booking software efficiently to monitor sales trends and cover metrics.

ü Diploma or Degree in Hospitality Management, Food & Beverage Management, or related field (preferred).

ü Food Handler / Food Safety (HACCP) certification (required or obtainable upon joining).

ü Fluent Arabic and English speaker(Required).

Required Experience

ü Minimum 3 to 4 yearsof experience in Food & Beverage…