F & B Manager

1. Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.

2. Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and the Director of Sales and Marketing.

3. Coordinate the upkeep and cleanliness of all outlets by liaising with Housekeeping and Maintenance.

4. Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.

5. Maintain all equipment within the outlets eg. Menus, linen, china, glass, electrical equipment and Point of Sale system.

6. Responsible for the checking of all stock, requisitions and equipment on a regular basis.

7. Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets.

8. Implement control procedures to minimize errors, fraud and waste.

9. Ensure that the property is seen as being the principle innovator in the market place.

10. Coordinate Hotel wine lists, offering choice and variety as well as price consistency throughout the Outlets.

11. Manager all entertainers in the property, ensuring quality standards are maintained.

12. Handle Food and Beverage complaints in a timely and effective manner.

13. Ensure correct liquor licensing laws are abided by, paying attention to intoxicated guests and underage guests.

14. Prepare monthly outlook/forecast reports.

15. Negotiate Food and Beverage contracts within corporate guidelines.

16. Conduct development and performance reviews, identifying key personnel for further development and structured career pathing.

17. Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.

18. Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation.

19. Participate in the preparation of the Strategic Business and Operating Plans.

20. Attend meetings as required.

21. Implement opportunities for quality Team Building.

22. Ensure that all associate comply with the grooming and uniform standards.

23. Oversee the selection and appointment of new associates with the department.

24. Conduct regular staff meeting to keep all associates informed.

25. Participate in the Hotel “Manager on Duty” program

26. Ensure compliance with legislated health and safety requirements within the workplace

27. Comply with all Corporate and Hotel Standards and Procedures

28. Actively promote a work environment, which cares for guests and associates alike.

29. It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.

Bonus, Travel, Healthcare......

EDUCATION AND TRAINING: College / Bachelor Degree, major in food & beverage, culinary

LANGUAGES: English

SPECIFIC KNOWLEDGE: Food & Beverage (standard, trend, taste…)

WORK EXPERIENCE IN OTHER COMPANIES (IN CASE OF EXTERNAL SELECTION): At least 3-year experience in similar position in 4-5-star hotel

WORK EXPERIENCE IN SOL MELIA (IN CASE OF INTERNAL PROMOTION): At least 2-year experience in similar position

o Sơ yếu lý lịch (Công chứng)

o Chứng minh thư (bản sao công chứng)

o Sổ hộ khẩu (bản sao công chứng)

o Giấy khám sức khỏe (công chứng)

o Giấy khai sinh (bản sao công chứng)

o Giấy xác nhận dân sự .