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Organization : EMPLOYEE CAFETERIA
Description :
Applications are invited for the position of Assistant F&B Supervisor- EMPLOYEE CAFETERIA
Position within: EMPLOYEE CAFETERIA- SERVICE
Reports to: Food & Beverage Supervisor
Location : Dubai International Airport Terminal 1
Department : EMPLOYEE CAFETERIA
Key Accountabilities
Prepare the regular monthly stock reports, maintain accurate documents for cycle count, and audit trail, including equipment stock.
Competently monitor and correct required data on ERP system.
Facilitate cost effective and efficient management methods to continuously improve standards of customer service.
Maintain an appropriate level of operational equipment to ensure a smooth flow of work.
Monitor orders and purchases, and report any problems to the F&B Supervisor/ Assistant F&B Manager for appropriate action.
Attend to customer complaints satisfactorily and provide regular feedback to F&B Supervisor/ Assistant F&B Manager regarding comments and compliments.
Ensure that the standards of the service, the quality and prices of food items are maintained to a satisfactory level.
Ensure that the staff is professionally supervised, trained, motivated and counselled to achieve the objectives agreed upon and provide the necessary guidance whenever required.
Demonstrated ability to identify and implement corrective actions arising from incident investigations.
Responsible for implementing safe working practices and procedures in accordance with EKFC policies.
Comply with and practice EKFC Occupational Health and Safety Policy and procedures.
Apply the Quality Policy and Quality System established in accordance with ISO 9001:2008 international standards and executes all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.
Essential Requirements and Competencies
Diploma holder in Hotel Management or equivalent qualification.
Demonstrate knowledge of stock management.
Should have significant supervisory skills and organization competencies.
High standards of verbal and written communication in English.
Demonstrated ability to manage staff.
Knowledge of various food service styles.
Ability to resolve customer complaints and anticipate emerging customer needs to continually improve service standards.
A professional manner with the ability to work under pressure to meet targets and achieve results.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Ability to collaborate cross functionally and at all levels and team based approach including ability to positively manage conflict.
Delivers effective, well-structured written/ spoken communication, with impact and energy.
High level of commitment to continuous improvement and adaptability to change.
