F&B Manager

- Develops the annual budget in conjunction with the Executive Committee.

- Participates in the development of the annual marketing, sales, and strategies.

- Continually improves hotel food and beverage and adheres to the hotel brand standards.

- Maximizes profitability and revenue by directing the hotel food and beverage operations.

- Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost-effective basis.

- Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems.

- Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications.

- Responds to food safety inspections and reports.

- Oversees monthly food and beverage inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.

- Develops and implements the menu offerings and pricing based on competition, market trends, costs, etc.

- Ensures outlets meet or exceed brand standards

- Reviews guest complaints and responds as appropriate.

- Develops and implements strategies and practices which support employee engagement.

-  Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential.

- Works with food vendors and purchasing to maintain high food quality.

- Establishes relationships with food vendors and negotiates pricing where possible.

- Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources.

- Works closely with Executive Chef to maximize revenue while meeting or exceeding guest expectations.

- Reports food and beverage revenue, costs, and prepares other reports regularly for management.

- Competitive package

- Dormitory for non-local employee

- 100 % service charge

- Bachelor’s degree in hospitality

-3-5 years in a managerial or leadership role in an international hotel.

- Leadership, communication skill, budgeting knowledge and F&B operation knowledge