Food & Beverage Outlet Manager

About Four Seasons Hotel Abu Dhabi at Al Maryah Island
In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi
at Al Maryah Island welcomes guests with bright, open spaces, embracing
expansive views of the city skyline and the sparkling waves of the Arabian
Gulf. On dynamic, upscale Al Maryah Island - Abu Dhabi's business and
lifestyle destination - Four Seasons is located within a ‎34-storey glass
tower, both high-tech and environmentally advanced. Sophisticated new concepts
throughout the Hotel define Four Seasons as Abu Dhabi's most exciting
waterfront location. Blending urban chic and understated luxury, we offer ‎200
light-filled accommodations, including ‎38 suites - all with water views. With
six creative restaurants and lounges, this is Al Maryah Island's premier
location for stylish entertaining. All venues open to outdoor waterfront
terraces and most include private dining rooms. Relaxation awaits in the
radiant Dahlia Spa - with separate fitness and treatment facilities for men
and women. Our expansive swimming pool offers a cool social scene with skyline
views. With two bright, airy ballrooms that open onto the water, Four Seasons
is Abu Dhabi's most desirable address for meetings, social events and
weddings. Every moment is elevated by thoughtful Four Seasons service,
anticipating each guest's unique personal needs - whether the goal is relaxing
on vacation or staying efficient for business.
Main Duties/Description:
‎1. Select, train, evaluate, lead, motivate, coach, and discipline employees
and managers in the outlet to ensure that established cultural and core
standards are met.
‎2. Control labour and operating expenses through effective scheduling,
budgeting, purchasing decisions, and inventory control while focusing on
creative revenue generation solutions to maximize profit.
‎3. The ability to be visible in the operation, recognize and maintain
relationships with regular guests as well as cultivate relationships with new
patrons.
‎4. The ability to work closely with the Director of Food & Beverage,
Executive Chef and Sous Chefs to design an effective menu and wine list while
ensuring excellent product quality at a fair price.
‎5. Communicate with employees and managers to ensure operational needs are
met as well as attend regular operational meetings to ensure effective
coordination and cooperation between departments.
‎6. Be knowledgeable about service techniques and culinary terminology to
train staff and sell products to customers and patrons.
‎7. Observe physical condition of facilities and equipment and make
recommendations for corrections and improvements as needed.
‎8. Maintain Symphony (POS) system according to menu changes.
‎9. Use Avero reports to analyse performance and adjust to maximize revenues
according to guest preferences.
‎10. Comply with Four Seasons' Category One and Category Two Work Rules and
Standards of Conduct as set forth in EmPact.
‎11. Work harmoniously and professionally with co-workers and supervisors.
‎12. Be able to manage the services in the outlet under his/her direct
responsibility.
‎13. Assist with set-up and cleaning of operational areas.
‎14. Be well versed in the working knowledge of division operations as well as
Four Seasons Cultural and Core Standards, policies and standard operating
procedure.
‎15. To be responsible and drive the Marketing/PR activities and F&B
promotions according to the established F&B Promotional calendar.
‎16. Plan schedules & ensure high employee performance.
‎17. Complete performance evaluations for managerial and line staff within the
team.
‎18. Assist with the outlet's forecast and budget process.
‎19. To conduct periodically market surveys and SWOT analysis to the
competition.
‎20. Lead and motivate the teams under he/her responsibility always promoting
the 'golden rule'.
‎21. To ensure Health & Safety alongside good hygiene practices are
maintained.
‎22. Liaise with Housekeeping, Engineering and Purchasing in particular to
maintain cleanliness, all in working order and supplies at hand needed to
operate the outlet.
‎23. Create action and training plans around the Employee Engagement Survey as
well as in relation to the Guest Comment Ratings.
‎24. Be able to understand and conduct departmental Profit & Loss (P&L)
statements and justify related expenses on a monthly basis.

Standard Duties:
‎1. To provide a friendly and professional service that always exceeds guests'
expectations.
‎2. To ensure you read the hotel's employee handbook and have an understanding
of and adhere to the hotel's rules and regulations and in particular, the
policies and procedures relating to Fire, Hygiene, Health and Safety.
‎3. To undertake other duties and responsibilities which, while outside the
normal routine, are within the overall scope of the position.
‎4. To report for duty punctually wearing professional attire. To maintain a
high standard of personal appearance and hygiene and adhere to the hotel and
department personal appearance standards.
‎5. To comply with local legislation as required.
‎6. To maintain good working relationships with your colleagues and all other
departments through working by The Golden Rule.
‎7. To respond to any changes in the division as dictated by the needs of the
industry, company or hotel.
‎8. To be flexible and extend job duties to carry out any other reasonable
duties and responsibilities within the job capability as assigned, including
redeployment to alternative departments/areas if required, to meet business
demands and guest service needs.
‎9. To conduct and attend training sessions as outlined.
‎10. Perform other tasks or projects as assigned by the Director of Food &
Beverage.
‎11. Must be able to obtain any required food handling and/or sanitation
certifications required by local or state agencies.
‎12. Conduct and attend training sessions as outlined.