Assistant Food Beverage Manager

2. Team Supervision & Development

• Lead, train, and supervise all F&B staff.
• Create staff schedules, manage shift coverage, and monitor attendance and performance.
• Conduct onboarding and ongoing training to maintain service standards.

• Ensure a consistently high level of customer service aligned with Chill Out’s unique concept.
• Handle guest complaints, special requests, and feedback promptly and professionally.
• Engage with guests on the floor to maintain a welcoming environment.

• Manage ordering, receiving, and stock control of all F&B items.
• Ensure correct stock levels are maintained based on business needs.
• Liaise with suppliers and coordinate with procurement for product availability and pricing.
• Monitor daily sales, track key performance indicators (KPIs), and report variances.
• Implement strategies to increase sales, such as promotions and upselling.
• Minimize wastage and contribute to cost control and profitability.

• Ensure full compliance with HACCP, Dubai Municipality guidelines, and internal health standards.
• Conduct daily hygiene checks in the kitchen, dining area, and cold zones.
• Lead safety briefings and maintain up to date first aid and emergency protocols.
• Maintain visual presentation of the dining area, aligning with Chill Out’s brand and concept.
• Ensure menus, signage, and display items are clean, accurate, and updated.

• Prepare daily and weekly reports on operations of all the staff and feedback.
• Communicate regularly with senior management or head office on challenges, updates, and support needs.
• Participate in meetings and provide input on improvement opportunities.

• Proven experience in a supervisory or management role in the Food & Beverage industry (minimum 3–5 years).
• Strong leadership skills with the ability to manage, train, and motivate a diverse team.
• Excellent communication and interpersonal skills, with a customer‑focused mindset.
• Ability to work independently and make sound operational decisions without direct supervision.
• Solid understanding of restaurant operations, inventory control, food safety, and hygiene standards (HACCP knowledge preferred).
• Hands‑on experience with POS systems and basic F&B reporting tools.
• Ability to manage high‑pressure situations and resolve customer issues professionally.
• Strong organizational and time‑management skills.
• Flexible with working hours, including weekends and public holidays.
• Certification in Food Safety, First Aid, or Fire Safety is a plus.
• Experience working in a themed or experiential venue (e.g., ice lounges, entertainment dining) is an advantage.