F&B Manager - EU Citizen

POSITION SUMMARY:

The Food Safety Officer, F&B is responsible for daily implementation of Food Safety and Hygiene requirements across the Property through daily monitoring, document and verifications reviewing in accordance to HACCP and internal guidelines and standards.

PRIMARY RESPONSIBILITIES:

•        Ensuring the smooth operation of the restaurant, bar or the catering service
•         Managing budgets, tracking expenses and controlling inventory
•          Recruiting, training, scheduling and supervising staff
• Assists on raw material monitoring and verification to assure compliance with local regulations and food safety standards
• Daily verification of food safety program to ensure effective execution, through observation, document review, verification of procedure compliances
• Monitors and assesses cleaning and sanitation of food preparation area and process
• Assists and coordinates with food sample collection, and audits
• Reviews inspections, reports and ensures corrective and follow up actions are taken in timely fashion
• Executes food safety program
• Provides ongoing training and evaluation to staff
• Coordinates with culinary and service team to implement improvements to daily operation on hygiene matters
• Adheres to all Company policies and procedures
• Reports accidents, injuries, and unsafe work conditions to supervisors
• Performs other reasonable job duties as assigned by supervisors from time to time
• Organize the catering department of a hotel,
• Planning and preparing the menus in collaboration with the Executive Chef,
• Carrying out all functions of the department within the budget allocated to it,
• Responsible for all warehouses, supplies, inventories, monitors daily costs and revenues and ensures that the procedures followed by the business comply with international standards (i.e. monitoring and control of hygiene and food safety regulations)

QUALIFICATIONS:

Experience

• Minimum of two years’ experience in food safety or quality assurance or relevant experience in hospitality industry or catering operations preferably in a large Organisation
  
  

Education

• Degree in Food Science or relevant or,
• Business Management or,
• Culinary art Degree or,
• Associate’s or Bachelor’s
  
  

Skills

• Strong knowledge of HACCP and ISO
• Strong Microsoft Office skills (Word, Excel, Outlook, PowerPoint, Visio etc)
• Excellent interpersonal and customer service skills
• Possesses strong organizational and time management skills
• Excellent command of English and Greek with business writing skills
  
  

PERSONAL COMPETENCIES:

• Attention to detail and able to work under pressure
• Achieves agreed objectives and accepts accountability for results
• Displays a high commitment to delivering results
• Communicates effectively
• Displays the highest level of integrity
• Ability to maintain discretion and confidentiality
• Self-motivated
• Approachable