Executive Assistant Manager i/c of Food & Beverage

2-Prepare budget and monitor revenues. 3-Profit and Loss responsibility. 4-Coordinate with Revenue Management and Sales to maximize F&B occupancy, rates, average check and profits. 5-Optimize revenue by sales-promoting activities and controlling the Revenue Management. in order to achieve the best possible Revenue Penetration Market Share in the market.

6-Control the duty roster for sub departments guaranteeing the quality as well as considering the highest personnel cost efficiency. 7-Oversee all labor cost controls within budget limits and occupancy variances to maximize productivity. 8- Conduct interviews with possible future employees.

9-Responsible for control of all operational tasks as well as the respective delegation and control. 10-Re-evaluate work flows to improve and optimize organization. 11- Implement and evaluate procedures and policies. 12- Ensure clear communications with all other department heads.

13-Create Career Development plans for each employee which is part of the Talent Pool or High Potentials. 14-Regularly organize departmental meetings. 15-Communicate the strategy and targets of the management to their departmental heads and the line staff and ensuring implementation.

16-Ensure and communicate up-to-date procedures for all safety relevant measures with Fire & Safety team. 17-Conduct daily walk through to ensure quality standards and cleanliness in front and back of the house areas. 18-Control the technical situation of the departments in rooms divisions. 19- Maintain a high visibility with guests and employees.

20- Responsible for maintaining 85% scoring for LQA inspections. 21-Manager on Duty weekdays and weekends. 22-GM responsibility in his/her absence. 5 years' experience experience as Director of F&B. International experience across both the Gulf region and Europe is essential. Sound training in various departments in international luxury hotels.

English - excellent oral and written skills Additional language - beneficial.