F&B Talent Coach
Job Description
The F&B Talent Coach is responsible for developing, training, and mentoring Food and Beverage employees to ensure exceptional service standards, operational excellence, and continuous professional growth. The role focuses on designing and delivering training programs, evaluating employee performance, promoting service excellence, and supporting talent development initiatives aligned with organizational goals and hospitality standards.
Required Qualifications
- Bachelor's degree or Diploma in Hospitality Management, Hotel Management, Human Resources, Business Administration, or a related field.
- 5–7 years of experience in Food and Beverage operations, hospitality training, learning and development, or talent management.
- Minimum of 2 years of experience in employee training, coaching, or supervisory responsibilities.
- Strong knowledge of Food and Beverage operations, customer service standards, and adult learning principles.
- Proficiency in Microsoft Office and Learning Management Systems (LMS).
Preferred Skills
- Excellent training, coaching, and presentation skills.
- Strong leadership and interpersonal abilities.
- Excellent communication skills in English; Arabic is an advantage.
- Strong organizational, planning, and facilitation skills.
- Ability to motivate, mentor, and develop diverse teams.
- Strong problem-solving and performance management capabilities.
Responsibilities Duties:
Key Responsibilities
- Design and deliver training programs for Food and Beverage employees on service standards, product knowledge, and operational procedures.
- Conduct onboarding and orientation programs for new F&B team members.
- Monitor employee performance and identify training and development needs.
- Coach and mentor employees to improve service quality, productivity, and guest satisfaction.
- Develop training materials, standard operating procedures (SOPs), and learning resources.
- Conduct regular evaluations and assessments to measure training effectiveness and employee competency.
- Collaborate with department managers to create individual development plans and succession planning initiatives.
- Promote a culture of continuous learning, teamwork, and service excellence.
- Ensure compliance with food safety, hygiene, and hospitality standards during all training activities.
- Prepare training reports, maintain employee development records, and provide recommendations to management.