Job Expectations
The Food & Beverage Manager is responsible for leading the food and beverage service staffs in facilities to include the Restaurants, Bars, In-Room service, and Banquet. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.
Duties and Responsibilities
Product
- Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets, and thanks to all members and guests
- Manages dining rooms, bar, banquet, and room service to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc. Make rounds of all food and beverage outlets to ensure member/guest needs are met
- Conducts monthly beverage inventories and quarterly china, glass, and silverware inventories
- Opens and closes F&B outlets on a regular basis. Responsible for ensuring F&B outlets is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
- Protects members and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
- Maintains member and guest satisfaction by handing inquiries, complaints, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
- Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
- Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested
- Implement 5S standard and FSMS, and regular inventory check according to hotel's standard
- Manage team to answer customer enquiries related to F&B via all communication channels
- Responsible for SOPs in the department
- Ensure all training regarding product, promotions and standards are implemented
- Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff. Works with remaining staff to complete tasks in an effective and efficient manner.
Profits
- Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
- Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on up-selling. To use data analysis and market research to determine F&B strategies. As well as producing bi weekly product sales and any other reports required by management.
- Ensure that F&B departmental inventories are conducted on regular basis, analysis on lost prevention, create necessary procedures to improve profitability for F&B department
- Understand departmental P&L and able to present related information to HODs monthly and update weekly P&L forecast 3 months in advance
- Take care of daily outlet revenue reports and ensure communication with front and back of house teams to achieve targets
People
- Confirms that all service staffs are in proper uniform and adhere to the hotel's appearance standards
- Hires, manages, and trains staff in all technical and non-technical aspects of their role including hotel standards of quality and service
- Creates, maintains, and distributes daily/weekly schedules (including reservations and events) for staff as well as kitchen team and communicates changes as appropriate to all.
- Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
- Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the hotel's policies and applicable laws. Responsible for employee relation issues and reviews incidents with Human Resource Manager
- Communicates and teams well with other departments (i.e., Banquets, Kitchen, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
