Responsible for the overall activities of this department, lay F&B Marketing plan, try to achieve the budget and control expenses for maximising departmental profit, maintain excellence of the standards of service, food quality and presentation, through enforcing systems, methods, courtesy and constant training of the F&B staff for a better efficiency.
To perform any other duties, set by hotel policies, management or his/her direct supervisor, which are not included here above.
Responsible to the Management of the hotel for the overall activities of the Department, namely the standards of service, quality and presentation leading towards guest's satisfaction. Schedule the staff, train them and ensure a consistency among the staff proper scheduling, training and efficiency of the staff under his direction, for maximizing the sales volume while minimizing cost, expenses and payroll, thus achieving a satisfactory Department profit.
Responsible for the process of;
Planning, organising, staffing together with management.
Executing, controlling, and innovating in F&B Dept.
To underline the basic elements for forecasting the F&B operational budget as accurately as possible.
Analyses the operational accounting and financial report related to his Dept./and, if necessary, sets corrective action and makes his recommendation to management when it is out of his authority.
Together with Director of Sales, set up a programme of F&B Promotions and Sales Policies including Banquets/conventions/special promotions such as food festival, etc. to be submitted to the Management for approval.
Direct, supervise and cheek supervise and checks the overall F&B operations/consisting of menu and beverage list planning, proper purchasing, maintaining, receiving, storing and issuing of food and beverage, food production, standard of service in restaurants, bar and banquet operations and proper credit and collection for the food and beverage served.
Responsible for the proper handling and controlling of F&B materials and equipment with and attempt to ensure that looses and breakage are minimised.
Set up training programme according to the needs and will see that these are followed by his designated supervisors.
To complete a monthly F&B report to be presented to Management following the monthly financial results for this Department with comments on the activities.
Authorise all requisitions from storerooms in his department/and/or delegates to his subordinates whenever/wherever he should find it suitable. Evaluate, control and authorise the necessary repair, maintenance and work orders in this Department.
Conduct F&B Meeting, Advertising & Promotion Meeting, Year End Meeting and will attend the Department Head meeting conducted by the Management and other meetings as required.
He will have his share as Executive on duty as planned by the Management/and will comply with any other requests by the Management of the hotel, policies and procedures set up by the Management and the Company.
Inspect the outlets and back-of-the-house areas on a regular basis.
Personally verify that the guests in all outlets are receiving the best possible service available.
Tastes the food weekly with the chef in the various kitchens to ensure that food quality is high and consistent.
Liaise with the concerned executives in the creation and planning of new menus.
Qualifications
Bachelor's degree in hospitality management or related field
At least 5 years of experience in food and beverage management
Knowledge of food and beverage safety and sanitation regulations
Excellent customer service and communication skills
Proven ability to work independently and as part of a team
Strong organizational, problem-solving, and leadership skills
Proficient in Microsoft Office Suite and other relevant software
Understands the importance of attention to detail and finesse when delivered through service and hospitality experiences
Always putting the member and guest first while being adaptable to changing priorities
Good organizational skills to assure all special events are planned well in advance and implemented to perfection
Personnel management skills to hire, train, and motivate employees
Extensive knowledge of market and related meeting industry
Preparing and adhering to the F&B departmental Budget
Ability to manage the administration of multiple tasks simultaneously.
