The Food & Beverage Manager is responsible for the entire management of all aspects and functions of restaurant, bar, meeting space and F&B sales in accordance with hotel standards. Direct, implements and maintain a service and management philosophy, which serves as a guide to respective team members.
Primary Responsibilities
Business Performance
- Develop, plan & execute departmental budget and weekly forecast based on revenue and expenditure on monthly basis.
- Analyze and review month-end reports, P&L and identify deviation from business plan goals that requires immediate action plan.
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Review and analyze all post-mortem promotions report, daily revenue, sales productivity, marketing productivity.
- Develop and drive department balance scorecard to ensure that all key metrics are achievable and exceed expectations.
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
- Constantly keep up to date in trends, meeting with vendors, finding the gap in the market to leverage and ensure that all projects are measurable.
- Develop and drive F&B Marketing Plans, annual promotions plan and adhoc specials.
- Drive social media strategies and implement innovative, creative and out of the box ideas
- Data driven with clear thought process to drive measurable results
- Constantly delivering WOW experiences that is truly memorable to every guests
- Deliver and support outlet to achieve exceptional LQA Standards in the outlet
Outlet Operations
- Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
- Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
- Build a good relationship with guests and remember individual guest’s names and their preferences to extend a personalized service
- Handle guests’ complaints and comments tactfully and efficiently
- Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
- Maintain department communication logbook and updated notice board
- Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
- Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
- Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
- Attend all briefings, meetings and trainings as assigned by management
- Perform proper handover and communication to the next shift
- Assist other food & beverage outlets with their operations during peak times or when required
Team Management
- Interview, select and recruit outlet employees
- Identify and develop team members with potential
- Conduct performance review with the team
- Constantly monitor team members’ appearance, attitude and degree of professionalism
- Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
- Prepare payroll and gratuity reports
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
