Role Objective
Reporting to the Director of Operations, the Food and Beverage Manager is responsible for the day-to-day operations in the Food & Beverage Service department. The role encompasses planning, implementing, and monitoring all food & beverage service related activities, including ensuring compliance with all F&B policies, standards, and procedures.
Job Summary and Key Responsibilities
- Ensures that all Food & Beverage Service standards are met at all times as determined by the hotel and brand standard operating procedures (SOPs) and policies in order to exceed guest expectation and achieve set targets.
- Establishes and maintains the department’s manning and productivity indices, ensuring a smooth operation based on forecasted business levels.
- Collaborates with the Marketing team to generate collateral and promotional content to drive food & beverage outlet sales and profitability.
- Prepares yearly capital expenditure (capex) proposal and expense budgets.
- Implements and manages training programs for the Food & Beverage Service team.
- Provides guidance and direction to the team, including setting performance standards and monitoring performance and conducting performance reviews in a timely manner.
- Conducts period audits and spot checks on brand standards and internal controls to ensure compliance.
- Periodically reviews guest feedback to identify gaps and corrective action in order to achieve 100% guest satisfaction in Food & Beverage service areas.
- Reviews and evaluates all Food & Beverage equipment and supplies periodically to select appropriate products for purchase.
- Ensures that all preventive maintenance and general cleaning programs/schedules are in place and executed accordingly.
- Utilizes and develops communication tools and channels for the dissemination of information and workflow in all sections.
- Prepares periodic reports to guide in decision making.
Job Requirements and Qualifications
- A Diploma in Hospitality / Tourism Management from a recognized institution; a relevant degree will be an added advantage.
- Minimum of five (5) years’ experience in a similar position in a 4 or 5 star rated hotel.
- Food safety management system awareness.
- Computer Literate; Micros knowledge is an added advantage.
- Good training skills, with ability to appraise, manage people and prepare budgets.
- Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis.
- A source of ideas and be proactive when it comes to supporting and enhancing the brand.
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