F&B Manager

The Imperial Hotel & Residences

Quy mô : 500 - 999

Theo dõi Nhà tuyển dụng này

Mô tả công việc

Job Summary – (Role Summary)

Manage the food and beverage operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.    

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  


Essential Duties and Responsibilities – (Key Activities of the role)

Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved

Controls and analyses, on an on-going basis, in order to optimize the following:

Quality levels of product and service

o   Guest satisfaction

o   Merchandising and marketing

o   Operating costs

o   Sanitation and cleanliness (hygiene)

Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times

Establishes and maintains effective employee relations

Supervises an coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:

o   Local requirements

o   Market needs

o   Competition

o   Trends

o   Recipes

o   Potential costs

o   Availability of Food and Beverage products

o   Merchandising and promotions.

Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards

Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:

o             Overall Food and Beverage financial results and profitability

o             Projected business

o             Operations results and problems

o             Changes in procedures

o             New management policies

o             Quality improvement

o             Sales improvement

o             Productivity improvement

Attends all other meetings as required by the administrative calendar

Keeps and up-to-date standard recipe file for all Food and Beverage items to include:

o             Sales history

o             Sales mix

o             Actual costs

o             Potential costs

o             Par stock

o             Production time

Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency

Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits

Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community

Works with Human Resources on manpower planning and management needs

Works with Director of Finance in the preparation and management of the Department’s budget

Perform any other duties which may be assigned by the management from time to time.


Quyền lợi được hưởng

 6 days off / month and 12 days of leave / year - Can get food in shift and have breakage allowance - Receive service fee after signing contract . Regularly trained skills in work and development opportunities.
Be fully involved in the regime under the Labor Code.

Yêu cầu công việc



Required Skills –

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities.

Good writing skills

Leadership Skills


Qualifications –

Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.


Experience –

4 years related experience, including supervisory experience, or an equivalent combination of education and experience





Number of employees supervised –

Direct  Restaurant Manager/ Bar Manager/ Room Service Manager/ Banquet Service Manager

Indirect      NA


Annual Operating Profit/Payroll Budget –

Department Budget and Headcounts


Key Metrics –

Departments Budget

Food Cost

Employee Satisfaction Survey

Guest Satisfaction Survey


Decision Making Responsibilities (Decision Rights) –

Department Budget




Key Internal Relationships –

Hotel Executive Committee Members and Corporate Employees


Key External Relationships –

Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.



Yêu cầu hồ sơ

*Hồ sơ gồm: Đơn xin việc, Sơ yếu lý lịch, CMND, 2 ảnh 3x4. hộ khẩu hoặc KT3, giấy khai sinh bản sao, Các bằng cấp có liên quan.

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