Food & Beverage Manager

Job Summary – (Role Summary)

• Assist the Director of F&B to manage the food and beverage operations of the hotel to ensure the achievement of high standard quality of food and beverage product, guest services, employee satisfaction and achievement of departmental revenue and profit goals.

• Adhere to local regulations concerning FSMS / HACCP, 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)

• Assist in supervising the function 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:

o Quality levels of product and service

o Guest satisfaction

o Merchandising and marketing

o Operating costs

o Sanitation and cleanliness (hygiene)

o Outlet Maintenance

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

• Establishes and maintains effective employee relations

• Assist in coordinating 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 to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards

• Daily and 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

• Assist in implementing 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

• Assist Outlet Manager on manpower planning and management needs

• Involve 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

2. REQUIRED QUALIFICATIONS

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 –

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

3. ACCOUNTABILITY

Number of employees supervised –

Direct Outlet Manager/ Assistant Outlet Manage / Bar Manager/ Room Service Manager/ Banquet Service Manager

Indirect NA

Annual Operating Profit/Payroll Budget –

• Department Budget and Revenue

Key Metrics –

• Departments Budget

• Food and Beverage Revenue

• Food & Beverage Cost

• Labour Cost

• Guest Satisfaction

• Employee Satisfaction

Decision Making Responsibilities (Decision Rights) –

• Department Budget

4. KEY RELATIONSHIPS

Key Internal Relationships –

• Employee

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.

5. PERFORMANCE FACTORS

Think Ahead- “Using insight to set direction that is in step with our business plans”

- Leads by setting clear direction and focusses the team on evolving priorities.

- Draws on emerging industry, market and competitor knowledge trends to benchmark and shape business plans

- Anticipates issues ahead, using analysis and sound judgment to prepare responses

- Handle strategic conversations with ease, making complicated issues simple

Champion Change- “Being equipped for change … making the right change happens”

- Take ownership for leading change, and sets a positive example through their own response to change.

- Shows empathy and thoughtfulness by involving people at the outset to gain commitment to change

- Recognizes when bold decisions are required and when no change is necessary

Lead & Develop (self & others)- “Taking responsibility for developing ourselves and providing a supportive environment for other”

- Leads with integrity, humility and candor, putting people at ease

- Provides honest feedback to improve performance, while maintaining the confidence and self-esteem of others

- Attracts, develops and retains talent, prioritizes building strength and depth of the team

Drive Results- “Everyone needs to feel accountable for improving the performance of our Brands”

- Identifies and maximizes opportunities to improve performance and profitability for own part of the business

- Creates enthusiasm and a sense of accountability in others to deliver great performance

- Aim higher by being explicit about performance expectations, setting ambitious goals, measuring progress and keeping other focused on delivering their commitments

Work collaboratively – “Building collaborative partnership and networks to deliver great results”

- Builds beneficial partnerships and networks across and outside the organization, eg owner/vendor relationship

- Leverages own network to benefit the wider team

- Culturally sensitive, making the most of diversity that people bring

- Changes constructively and maturely, building consensus to get the best from teams

Job knowledge

Understand and performs all elements of the job

Occupational Health & Safety and Food Safety Management System:

- Committee to the occupational health, safety and welfare of self, colleagues and guests and FSMS.

- Able to communicate their departmental emergency procedures.

- Can demonstrate where the Hotel Emergency Assembly Point and Departmental fire exits are located. Knows location of closet fire extinguishers within department.

Dynamic, experienced, good communication.