F&B Team Leader FOH

1. PURPOSE OF THE JOB Assists in planning and managing all the resources and operations of the Food and Beverage department to achieve customer (members, guest, employees) satisfaction and quality of service while meeting/exceeding financial goals. The position is responsible for short- and long-term planning and the management of the Food & Beverage operations. The major areas of responsibility and management include Restaurants, Top Tracer Bays, Bars, On Course Catering, and Event Banqueting. The role is also responsible for the short- and long-term planning and management of the Club House Facilities Maintenance and Cleaning Operation. 2. PRIMARY DUTIES & RESPONSIBILITIES 2.1 Operational Management & Planning •Prepare an annual food and beverage business plan forming outlet strategies and objectives. •Develop an awareness of the external operating environment such as competition, inflation, political, social issues, trends, and the use of technology. •Develop, alongside supervisors, operational plans for the food and beverage department which support the overall business of Al Mouj Golf. •Develop with the Head of Finance and F&B Manager SOPs to control revenue with a fully outsourced F&B team of waiters, waitresses, and barmen. •Together with the F&B Manager, agree, implement, monitor, and control Food & Beverage service operating standards. •Work with the Head Chef and F&B Manager to prepare menus and beverage lists, ensuring costs and selling prices are within the budget guidelines. 2.2 Customer Focus & Outlet Presentation •Participate with the Food & Beverage team in the creation of active food and beverage promotions and a calendar of events to attract a predetermined member-focused market. •Develop and build professional customer and member relationships; regularly review and evaluate customer feedback in each outlet to recommend new operating procedures or products, endeavoring to continually improve and exceed customer expectations. •Ensure the Restaurant MEPs (Mechanical, Electrical, Plumbing) and Facilities are fully operational at all times for the best customer experience. •Ensure the Restaurant is always clean, sanitized, and presentable for the best customer experience. 2.3 Staffing, Training & Development •Assist in the recruitment and selection of internal staff and outsourced staff, ensuring that headcounts and Omanisation metrics are kept within agreed budget levels and that the Human Resources department is involved at all times. •Liaise with the Human Resources Manager to ensure recruitment, job descriptions, training, and performance/conduct-related issues are managed professionally, consistently, and fairly. •Assist in the identification of food service training and development needs, ensuring all new employees receive an induction program and that all new and existing staff have the required skills and knowledge to carry out their duties. •Ensure all team members complete annual fire, health & safety, and food hygiene training. •Deliver on-and-off job training as required, ensuring that all training is recorded and copies are sent to the Human Resources department to be added to the employee training database. •Ensure that all outlet staff strictly adhere to company dress standards (including name badges) and personal hygiene standards. •Build productive relationships with other departments to promote cross-functionality and the sharing of organizational resources. 2.4 Quality Assurance & Financial Control •Maintain operating standards as outlined within the Quality Policy document and Club operations manual. •Work closely with Supervisors to maintain, monitor, and set standards of food and beverage and guest service quality. •Continually monitor quality metrics, measure performance, and systematically improve operational processes. •Assist the F&B Manager in establishing and achieving desired standards of safety, hygiene, and cleanliness in line with Muscat Municipality Regulations and HACCP. •Ensure that all health and safety procedures are followed stringently to prevent accidents or injuries to the Club’s guests and employees. •Continuously participate in evaluating the financial and operational performance of the food and beverage department through the analysis of daily sales reports, month-end accounts, F&B control reports, member feedback, and employee appraisals. •Implementation and execution of effective control of all costs including food, beverage, labor, restaurant supplies, and operating equipment. •Ensure the proper use, maintenance, repair, and storage of Food & Beverage facilities, supplies, and equipment. •Ensure proper stock levels are maintained using just-in-time (JIT) inventories of restaurant and bar supplies. 2.5 Administration & Government Compliance •Manage and take appropriate directions, using own initiative when necessary, within established guidelines and procedures. •Communicate effectively both in written and oral forms with high computer literacy. •Interact directly with Government bodies on licensing requirements and operational permits. •Compile and provide structured weekly, monthly, and quarterly reports directly to management. 3. COMPLIANCE & QUALITY RESPONSIBILITIES •Maintain standards as detailed within the Quality policy document and the Club's operations manual. •Ensure strict individual and team alignment toward the achievement of established Quality goals. •Maintain complete compliance with the statement of values, which may include participating in periodical audits and operational data collections. •Support the F&B Manager in establishing and achieving safety, hygiene, and cleanliness standards in line with Muscat Municipality Regulations and HACCP. 4. WORKING RELATIONSHIPS The role reports directly to the F&B Manager and exercises a span of control over F&B Supervisors, Kitchen and Service staff, Cleaning staff, Stewarding, and Maintenance staff. The position holder works closely internally with Golf Ops, GCM, Finance, Business Development, Marketing, IT, and HR, while interacting externally with Government authorities for licensing and outsourced agency teams. 5. PERSON SPECIFICATION Education & Knowledge •Hotel/Catering Management & Services Graduate/Diploma or similar qualification. •WSET Level 1 Minimum requirement. •Full knowledge of HACCP requirements and minimum HACCP Level 2 certification. •First aid training certification. •Good knowledge of international food promotions. •Computer literate and fluent in English both written and verbal. Experience •Minimum 5 years of food and beverage operational experience displaying a steady career growth through the ranks of F&B, including restaurant, bar, and banqueting. •Minimum 3 years of work experience in a Supervisor or higher position. •Minimum 2 years of golf course operational experience. • Minimum 2 years of Top Tracer or similar h

Education & Knowledge • Hotel/Catering Management & Services Graduate/Diploma or similar qualification. • WSET Level 1 Minimum requirement. • Full knowledge of HACCP requirements and minimum HACCP Level 2 certification. • First aid training certification. • Good knowledge of international food promotions. • Computer literate and fluent in English both written and verbal. Experience • Minimum 5 years of food and beverage operational experience displaying a steady career growth through the ranks of F&B, including restaurant, bar, and banqueting. • Minimum 3 years of work experience in a Supervisor or higher position. • Minimum 2 years of golf course operational experience.

2. PRIMARY DUTIES & RESPONSIBILITIES 2.1 Operational Management & Planning •Prepare an annual food and beverage business plan forming outlet strategies and objectives. •Develop an awareness of the external operating environment such as competition, inflation, political, social issues, trends, and the use of technology. •Develop, alongside supervisors, operational plans for the food and beverage department which support the overall business of Al Mouj Golf. •Develop with the Head of Finance and F&B Manager SOPs to control revenue with a fully outsourced F&B team of waiters, waitresses, and barmen. •Together with the F&B Manager, agree, implement, monitor, and control Food & Beverage service operating standards. •Work with the Head Chef and F&B Manager to prepare menus and beverage lists, ensuring costs and selling prices are within the budget guidelines. 2.2 Customer Focus & Outlet Presentation •Participate with the Food & Beverage team in the creation of active food and beverage promotions and a calendar of events to attract a predetermined member-focused market. •Develop and build professional customer and member relationships; regularly review and evaluate customer feedback in each outlet to recommend new operating procedures or products, endeavoring to continually improve and exceed customer expectations. •Ensure the Restaurant MEPs (Mechanical, Electrical, Plumbing) and Facilities are fully operational at all times for the best customer experience. •Ensure the Restaurant is always clean, sanitized, and presentable for the best customer experience. 2.3 Staffing, Training & Development •Assist in the recruitment and selection of internal staff and outsourced staff, ensuring that headcounts and Omanisation metrics are kept within agreed budget levels and that the Human Resources department is involved at all times. •Liaise with the Human Resources Manager to ensure recruitment, job descriptions, training, and performance/conduct-related issues are managed professionally, consistently, and fairly. •Assist in the identification of food service training and development needs, ensuring all new employees receive an induction program and that all new and existing staff have the required skills and knowledge to carry out their duties. •Ensure all team members complete annual fire, health & safety, and food hygiene training. •Deliver on-and-off job training as required, ensuring that all training is recorded and copies are sent to the Human Resources department to be added to the employee training database. •Ensure that all outlet staff strictly adhere to company dress standards (including name badges) and personal hygiene standards. •Build productive relationships with other departments to promote cross-functionality and the sharing of organizational resources. 2.4 Quality Assurance & Financial Control •Maintain operating standards as outlined within the Quality Policy document and Club operations manual. •Work closely with Supervisors to maintain, monitor, and set standards of food and beverage and guest service quality. •Continually monitor quality metrics, measure performance, and systematically improve operational processes. •Assist the F&B Manager in establishing and achieving desired standards of safety, hygiene, and cleanliness in line with Muscat Municipality Regulations and HACCP. •Ensure that all health and safety procedures are followed stringently to prevent accidents or injuries to the Club’s guests and employees. •Continuously participate in evaluating the financial and operational performance of the food and beverage department through the analysis of daily sales reports, month-end accounts, F&B control reports, member feedback, and employee appraisals. •Implementation and execution of effective control of all costs including food, beverage, labor, restaurant supplies, and operating equipment. •Ensure the proper use, maintenance, repair, and storage of Food & Beverage facilities, supplies, and equipment. •Ensure proper stock levels are maintained using just-in-time (JIT) inventories of restaurant and bar supplies. 2.5 Administration & Government Compliance •Manage and take appropriate directions, using own initiative when necessary, within established guidelines and procedures. •Communicate effectively both in written and oral forms with high computer literacy. •Interact directly with Government bodies on licensing requirements and operational permits. •Compile and provide structured weekly, monthly, and quarterly reports directly to management.