Assistant FnB Manager

Job Overview

Assist the F&B Manager in planning, managing and controlling the entire scope of F&B operational activities across all concourses and terminals in DXB and DWC, and provide strategic input to meet F&B business objectives of Sales/Revenue targets while minimizing costs and maintaining standards as defined by EKFC.

• Ensure compliance with company safety management system, HACCP, hygiene policies, aligning with EKFC safety standards and government regulations.
• Prepare manpower requirement per position, deploy on‑job orientation program, manage training requirements, monitor staff performance with emphasis on professional development.
• Manage staff costs including overtime and unplanned absences and monitor profitability of all lounges while providing creative solutions to improve areas of concern.
• Coordinate with the production department regarding menu changes, implementation, food presentation and other kitchen related matters to ensure best quality of food is served to customers.
• Propose new menus (in coordination with Production) within defined budgets, recommend selling price, rotate/change menus and introduce new products to promote sales.
• Investigate and resolve customer complaints about food quality and/or service by taking remedial actions immediately.
• Analyse customer feedback to identify improvement opportunities and make recommendations for implementation.
• Apply the Quality Policy and Quality System established in accordance with ISO 9001:2015 international standards and execute responsibilities according to department work procedures while reflecting EKFC Quality Policy.

Bachelor’s degree in hospitality, hotel management or any relevant field.

• Minimum of 5 years of experience in the hospitality industry, with 2 years’ experience in a supervisory role in a 5-star environment.
• Experience and understanding of luxury hotel and stand‑alone restaurant operations.
• Knowledge of food safety regulations and hygiene protocols.
• Demonstrated achievements in food quality and cost control.

• Proficiency in spoken and written English (knowledge of Arabic is an advantage).
• Self‑motivated with sound leadership skills.
• High level of commitment to continuous improvement and adaptability to change.
• Ability to create personalised F&B experience.
• Collaborative cross‑functional approach, team‑based mindset, and ability to manage conflict positively.
• Ability to resolve customer complaints and anticipate emerging customer needs.
• Strong organisational, multitasking skills and attention to detail.
• Competent in Microsoft Office applications.
• Ability to maintain accurate records, manage inventory effectively, and follow established procedures and guidelines precisely.

• Mid‑Senior level

• Full‑time

• Other
• Industries:
  Hospitality