ABOUT THE MUSEUM OF THE FUTURE
The Museum of the Future is a public initiative created by the Dubai Future Foundation. The Foundation was incorporated in 2015 by the Prime Minister and Vice President of the United Arab Emirates, Sheikh Mohammed bin Rashid Al Maktoum, and is run under the leadership of Sheikh Hamdan bin Rashid Al Maktoum. The Museum now operates as an LLC.
The Museum of the Future is a visionary cultural institution set to become a showplace for a new era – a center of creativity and hope that combines elements of the exhibition, immersive theater, and themed attraction. Once ready, the destination will welcome visitors to come together to learn, explore, and start shaping our shared future today. The Museum will be a place like no other, a home of tolerance, inviting varied cultural, philosophical, social, and spiritual outlooks.
The Museum of the Future will be one of the most advanced buildings globally, and the distinctive features of the design will create a timeless global landmark. The Museum is planned to open in 2021.
WHERE DOES THIS ROLE FIT INTO THE BIGGER PICTURE?
The Operations Department is responsible for delivering and managing the smooth operation of all aspects of the Museum of the Future to deliver a cutting-edge experience for all staff, partners and visitors. It oversees all aspects of the day-to-day operations of the Museum from facilities management, to ticketing, to the designing of the visitor journey. The Operations department also ensures that guests, visitors and partners are engaged throughout their visit. The department is responsible for managing operational needs as they occur, while also proactively planning and preparing for future needs and unforeseen events, making each visit a safe, clean and seamless experience.
The Food and Beverage Manager reports to the Director – Operations and is responsible for all F&B operations within the Museum including restaurants, cafes and catering for events.
Food and Beverage Manager
As a Food and Beverage Manager, you will be responsible for managing operations of all Food and Beverage outlets/offices/venues to deliver an excellent Guest/Visitor experience. You will also be required to manage, train, and develop team members, and work within all budgeted guidelines. You will be hands on with customers to ensure exceptional standards are met, and look for ways to continuously improve the quality of food and beverage, and level of service. You will be accountable for the efficiency and profitability of all outlets, and will need to be close to guests and staff to maintain oversight.
Food and Beverage Strategy
• You will collaborate with the Director – Operations to set the strategy for the provision of food and beverages at the Museum, including identifying the best partners, managing partner relationships, and ensuring that you develop a win-win situation with the 3rd party F&B providers of the Museum.
• You will develop and implement standard operating policies and procedures (i.e. opening, closing, food handling) for the restaurants and the kitchen as this will be a critical part of your role. You will also ensure safety, cleanliness and impeccable service to all guests.
• You will regularly review F&B service processes and standards with a view to constantly improve upon them.
• You will support the F&B team in the design of menus, buffets and other F&B service offers.
• You will develop and manage an operating budget for the F&B operations at the Museum, and track spend against it.
Food and Beverage Operations Management
• You will manage and supervise all F&B operations at close range by being physically involved in all aspects of the operations.
• You will maintain a consistently high standard of hygiene and cleanliness and ensure compliance with health and safety regulations throughout the F&B outlets and kitchens.
• You are expected to be a role model for outstanding visitor service, pro-actively solve customer problems and seek to satisfy guests in various situations in a timely and efficient manner.
• You will ensure all colleagues receive the information necessary to perform their roles by providing regular briefings and training.
• You will ensure that brand standards are followed and will be responsible for compliance with them.
• Your role will be to evaluate guest satisfaction levels with a focus on continuous improvement.
• You will comply with security, fire regulations and all health and safety legislation.
• You will create and provide regular reports to management on the outlet sales results and productivity as and when required.
• You will need to keep up to date with the latest F&B trends and best practices.
• You will proactively seek feedback from customers and F&B staff to improve F&B products and services.
Staff and Stakeholder Management
• You will be responsible for setting departmental targets and objectives, work schedules, budgets and policies and procedures. You will also carry out annual and mid-year appraisals with operators under your responsibility.
• You will ensure communication meetings are conducted and post-meeting minutes generated and adhered to.
• You will source and build relationships with quality F&B suppliers.
• You will play a key role in motivating and incentivizing team members to maximize sales and revenue where applicable.
• You will be the point of contact with potential 3rd party operators.
• You will assist other departments wherever necessary and maintain good working relationships with them.
This role has the biggest impact by delivering exceptional hospitality and customer service to the Museum’s visitors and guests. It strives to establish and maintain a positive, high energy, and customer-centric experience in all F&B outlets and events in the Museum. It ensures F&B operations are delivered to the highest safety standards, in a way that maximizes revenue and minimizes cost.
WHO WE’RE LOOKING FOR?
• As the Food & Beverage Manager, you will have a minimum of 6 years’ experience in a F&B management role as well as experience working across diverse F&B outlets from high-end restaurants, catered events to cafes. • You will have a Diploma or a Bachelor’s degree in Food Service Management or a related field.
• You will be proactive, customer focused and show passion for delivering exceptional levels of guest service.
• You will have thorough knowledge of cooking methods, service methods, international cuisines and beverages and a willingness to spend time on the floor and kitchens is needed for being successful in this position.
• You will have working knowledge of restaurant management and POS software.
• You will have strong leadership skills and experience managing large teams and mastery in delegating multiple tasks.
• You will be an excellent communicator demonstrating diplomacy, polish and tact, especially under stressful situations.
• You should be able to anticipate and resolve problems and issues smoothly and efficiently.
• You should be able to work under pressure and show flexibility in responding to different situations.
• A track record of meeting financial targets is needed.
• You should be a role model in exemplifying excellent grooming standards.
• You will be passionate about working in a team, and have a strong willingness to develop team members and yourself.
• You should have a thorough knowledge of all F&B brand standards as you will need to ensure compliance with these standards.
