F&B Manager

Responsible for the management and achievement of profit for all food and and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations

RESPONSIBILITIES:

• Oversee the management of restaurants, bars, outlets, kitchen operations, catering operations and banquet operations
• Communicate regularly with food and beverage staff and conduct effective staff briefings
• Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
• Establish systems which monitor the achievement of departmental goals
• Work with sales to manage the development of new products and services
• Develop quality management systems
• Manage the delivery of high quality service to guests
• Monitor the work sequences, taking account of the service standards, for guaranteeingg a consistent and convincing service, before, during and after each event
• Monitor the proper ordering of all food and drinks required and their storage under clean and correct conditions
• Check VIP set-ups and complementary bars
• Upsell property facilities
• Conduct monthly staff meeting to ensure all management projects, policies, new product, staff movement, etc… are notified and documented. During this time, encourage comments and ideas from staff for the interest of F&B department
• Make conversation to guests during their order and find out their likes and dislikes as well as building rapport
• Month end report (sales mix): Control Food & Beverage Cost

SELF-MANAGEMENT:

• Comply with hotel rules and regulations and provisions contained in the employment handbook
• Actively participate in departmental training and development programs and maximise opportunities for self development

CUSTOMER SERVICE:

• Demonstrate service attributes in accordance with industry expectations and company standards to include:
• Being attentive to guests
• Accurately and promptly fulfilling guest requests
• Understand and anticipate guest needs
• Appreciate the dynamic nature of the hotel industry and extend these services attributes to all internal customers
• Maintain a high level of product and service knowledge about the hotel

ESSENTIAL REQUIREMENTS:

• Min of 4 years' experience in similar role in international 5-star hotel is preferably
• Proven experience in working with budget, Profit & Loss, inventory controls, cost revenue, micros and high quality standards
• Ability to work under pressure
• Proven leadership capabilities
• Creative and innovative person
• Excellent organisation and coordination skills