F&B Manager

• Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, bar, kitchens, and stewards).

• Prepares and monitors annual budget (subject to approval by GM / FC), revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.

• Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and takes any corrective actions that may be needed.

• Monitors market conditions that impact menu offerings, business volume, and profitability.

• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses. Works closely with the CFO on policies and procedures and the monthly inventory processes.

• Participates with the Chef, GM, etc.. in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals.

• Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures and areas.

• Continually researches vendor possibilities, pricing, service, and evaluates vendor relationships to the benefit of the facility.

• Develops catering policy and pricing (approval by GM); may carry out planning, production and closure of all events.

• Implements policies and procedures for the Food & Beverage department including compliance of Hotel standards relating to quality of products and services.

• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems

Social insurance according to the Law;

13th month salary bonus, performance bonus;

Annual salary review;

Duty meal and parking provided;

Annual health check-up, annual holiday trip with team.

Strong attention to detail and process problem-solving abilities.

Passion for Culinary and comprehensive knowledge of Western and Asian food, wine, services and creativity;

High responsibility, honest, hard-work;

Excellent communication, organizational and people management / training skills;

Strong knowledge about HACCP

Phone: 0912687149