Golf - Food & Beverage Asst Manager
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About the Role
GENERAL SUMMARY: The Food & Beverage Assistant Manager acts as the operational heartbeat of the Qiddiya Golf culinary division. Supporting the F&B Manager, this role assists in the daily leadership of all dining outlets, including the Main Clubhouse Restaurant, Members’ Lounge, Halfway House, and Banqueting operations.
Key Skills for This Role
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General Summary
The Food & Beverage Assistant Manager acts as the operational heartbeat of the Qiddiya Golf culinary division.
Supporting the F&B Manager, this role assists in the daily leadership of all dining outlets, including the Main Clubhouse Restaurant, Members’ Lounge, Halfway House, and Banqueting operations.
In a world-class 5-star luxury environment, the incumbent is responsible for maintaining impeccable service standards, managing a diverse service team, and ensuring that every guest interaction—from a pre-round coffee to a post-tournament gala dinner—reflects the prestige of the Qiddiya brand.
JOB OVERVIEW – PURPOSE AND SCOPE
The purpose of this position is to bridge the gap between management strategy and service execution.
The scope includes direct supervision of floor staff, management of daily operational logistics (rostering, briefings, floor plans), and active guest engagement.
The Assistant Manager serves as the primary "Floor Manager" during peak service hours, ensuring that the pace of service aligns with the golfer’s schedule while maintaining the elegance of fine dining.
This role is also a key custodian of hygiene standards (HACCP) and inventory control.
Operational Leadership & Service Execution
- Lead the daily floor operations, conducting pre-shift briefings to communicate VIP guests, out-of-stock items, and service focus points.
- actively manage the "pass" during service, coordinating with the Kitchen Brigade to ensure food quality and timely delivery.
- Oversee the varied requirements of a golf operation: ensuring rapid service at the Halfway House to maintain "Pace of Play" while delivering relaxed, attentive service in the Clubhouse Lounge.
- Handle guest complaints and feedback immediately on the floor with diplomacy and empowerment, turning negative situations into positive recovery moments.
Staff Management & Training
- Prepare weekly duty rosters that optimise labour costs while ensuring sufficient coverage for events and peak tee-time periods.
- Mentor and train the service team (Waiters, Bartenders, Hostesses) on 5-star service sequences, wine pouring techniques, and product knowledge.
- Monitor staff grooming and uniform standards, ensuring the team presents an immaculate image consistent with luxury hospitality.
Financial & Administrative Control
- Assist the Cost Controller with monthly beverage stocktakes and equipment inventories (Operating Equipment - OE).
- Manage the Point of Sale (POS) system updates, ensuring accurate pricing and menu descriptions.
- Conduct daily cash-ups and reconciliations, ensuring strict adherence to the club’s financial handling procedures.
- Monitor breakage and spillage logs to control costs and identify training needs.
Events & Tournament Support
- Collaborate with the Tournament Director and Executive Chef to execute seamless corporate golf days and prize-giving banquets.
- Supervise the setup and breakdown of event spaces, ensuring that floor plans and seating arrangements match the Banquet Event Order (BEO) exactly.
Education & Experience
- Diploma or Degree in Hotel Management or Hospitality.
- Minimum of 3–5 years of F&B experience, with at least 2 years in a supervisory role within a 5-star hotel or luxury golf resort.
- Experience with high-volume banqueting and fine dining a la carte service is essential.
- WSET Level 2 (Wine & Spirit Education Trust) or equivalent beverage certification is highly preferred.
- HACCP (Food Safety) Level 3 certification is advantageous.
Technical Skills
- Proficiency in Point of Sale systems (Lightspeed F&B Micros/Simphony) and table reservation software (OpenTable/SevenRooms).
- Strong computer literacy (Microsoft Excel for rostering and reports).
- Ability to craft basic beverage menus and cocktail lists.
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