Food And Beverage Manager is Needed In An Hotel. Salary: 150k – 200k

JOB DESCRIPTION

 

HOTEL NAME  
JOB TITLE Food & Beverage Manager
RESPONSIBLE TO General Manager
RESPONSIBLE FOR F&B Supervisors, F&B team members

 

  1. Summary of the Position:

The Food and Beverage Manager is responsible for the day to day operation of the Food and Beverage outlets and Conference facilities of the Hotel and to ensure the highest standards of customer service and product knowledge.

  1. Key responsibilities:
  • To prepare daily, weekly and end of month reports and any other statistical information as required
  • To be responsible for the preparation of statistical performance and forecast on a weekly and/or monthly basis and to assist in the preparation for the F&B department
  • To prepare the Food and Beverage yearly budget
  • To prepare the daily reconciliation of the beverage sales and take action whenever necessary
  • To ensure all daily revenue is accounted for and posted correctly by cross checking the daily Food and Beverage revenue figures
  • To ensure the numbers of covers are correctly accounted for and posted by cross checking the daily Food and Beverage figures
  • To maximize the Food and Beverage revenue by promoting up-selling in the restaurants and bars
  • To organize and co-ordinate promotional events in the restaurant and bars
  • To participate actively during the end of the month stock take of the beverages outlets
  • To maintain Standard Operating Procedures for the Food and Beverage departments
  • To ensure there is enough service stock in order to avoid any disturbance in the service delivery of the hotel
  • Responsible for the ordering of the beverages
  • To liaise with Accounts and Purchasing department and ensure there is no out of stock item at any time
  • Responsible for the cleanliness of the bars and restaurants
  • To ensure Health and Safety requirements are understood and followed by the team members
  • To ensure company policies and procedures are understood and adhered to by the team members at all times
  • To ensure a high standards of customer service are observed at all time
  • To ensure lively and informative briefings are conducted with the team at the start of each shift
  • To train, develop and motivate the staff in order to achieve high levels of productivity
  • To ensure the team members are looking presentable with clean, ironed uniforms at all times and that team members are wearing name badges at all times
  • To ensure the weekly roster is made according the to the forecasted occupancy
  • To manage team members’ annual leave days throughout the year effectively and according to the level of hotel business
  • To carry out appraisals for the Food and Beverage Department
  • To ensure the succession plan is in place within the department and in used as a guidance for training and exposure
  • To ensure any faulty equipments or lightings are reported to the Maintenance department and to follow up
  • To be able to operate Restaurant, Bar and Banqueting Hi-Fi equipments and PA system
  • To conduct Duty Management shift
  • To conduct any other reasonable duty as per Management instructions

 

  1. Job Specification:
  • Oral and written communication
  • Customer service orientation
  • Sales abilities
  • Planning and organising skills
  • To be standard driven and have a good attention to detail
  • Individual leadership
  • Analytical skills
  • Stress tolerance
  • Safety awareness
  • Development of subordinates
  • Adaptability
  • Technical/Professional knowledge
  • To be able to take initiative and make decisions
  • Computer literate
  • Display energy and enthusiasm

 

  1. Key Results Area:
  KEY RESULT AREA TARGET
GUEST FEEDBACK ·        To ensure ratings for Food & Beverage is maintained at the highest levels ·        Minimum of 85% monthly
PEOPLE ·        To ensure team members grooming

 

·        Management of annual leave days for team members

 

 

·        Succession plan

 

 

·        Management of weekly roster

 

 

 

·        Team briefing

 

 

·        Training and developing of staff

 

 

 

 

 

 

·        Appraisals of subordinates

·        No negative comments from Guests and/or management

·        Team members to complete the calendar year without outstanding leave days

·        To identify the team members within the department and train

·        Adequate scheduling of staff according to the level of business (ratio 1 for 25)

·        Increase customer service and avoid complaints

·        Increase customer service and avoid complaints.

·        Increase speed of service

·        Weekly training report timely submission

·        Every 6 months