Core Duties and Responsibilities
Ensures the smooth running of the food & beverage operations to ensure highest levels of quality and service standards.
In charge of managing budgets, forecasts, financial performance and managing F&B orders, staff, and finances.
Fostering employee engagement whilst maintaining a strong focus on quality and efficiency.
Preparation and Presentation of regular reports to the management on activities and generated revenues.
Conducting regular meetings with the staff regarding communication, information sharing, address issues and concerns as well as to keep with the industry trends.
Be a contact point for clients both individual and corporate enquiries in a professional manner while ensuring their needs are met.
Booking functions and ensuring proper services are rendered for smooth running and at times delegating the role to the F&B Supervisors.
Establish targets, schedules, policies and procedures within the department
In charge of monitoring inventory and cost control.
Ensuring compliance with health and safety regulations, practices as per industry standards.
Planning and designing exquisite innovative menus to attract the target clients, meet the targets that reflect current trends, client's preferences and continuously making improvements.
Assist in recruiting suitable new hires when need be, mentor and foster a culture of teamwork and excellence.
Collaborate with marketing to promote food and beverage offerings and special events.
In charge of client satisfaction, delivering a positive experience.
Develops and implements plans food & beverage initiatives & ensuring hotel targets are achieved
Leads and manages the food & beverage team, fostering a culture of growth, development and performance within the department
Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
Builds and maintains positive working relationships with all key stakeholders of the hotel.
Establishes and delivers effective programs that advance service standards, profitability and cost control
Implement a hands-on management approach to stay informed about departmental operations.
In charge of conducting all required inspections according to the Hotel Management policies.
Development of checklists, other relevant documents for all Food & Beverage service outlets.
Ensure all administrative and operational procedures comply with Standard Operating Procedures.
Review client feedback at each F&B meeting and take immediate corrective action.
Ensure the Food & Beverage team adheres to control procedures as per the Hotel Management Manuals.
Ensure that the F& B team are always well trained with the operating standards and well uniformed and have the necessary resources while maintaining up to date records.
Ensure hygiene is maintained and proper presentation of food in the hotel, and replenishment is appropriately done.
In charge of approvals within his department.
Develop and consistently review Food & Beverage Standard Operating Procedures.
Represent and act in the company's best interests to minimize costs and maximize revenue.
Research, invent, and implement new Food & Beverage products and services.
Foster an environment for staff innovation and creativity in Food & Beverage services.
Provide a variety of products to meet the ever-changing client preferences and tastes.
Ensure new employees receive thorough inductions and onboarding before starting their jobs.
Ensure staff are well-informed and communicated to on hotel operations and activities.
Leading the F&B team by attracting, recruiting, training and regularly appraising talented personnel to identify development areas, build on strengths, and determine training needs for future career growth.
Perform other duties as assigned.
Job Specifications and Qualifications
Diploma or Bachelor's degree in hospitality management, Food and Service Management, Business, Culinary Arts, or a related field.
At least 3 years of proven experience in a food and beverage management role, preferably in a 3 star/ 4 star facility.
Passion for culinary trends and a deep understanding of food and beverage service
Passion for culinary trends and a experience in diverse cuisines.
Demonstrated ability to implement and maintain high standards of hygiene, quality, and productivity
Experience in cost management, budget controls and revenue maximization
Familiar with ERP, Hotel systems and MS Office software.
Key Competencies
Excellent communication & PR skills
Great leadership with a hands-on approach and organizational skills
Attention to detail and ability to work in a fast pace environment
High level of integrity.
Effective Problem-solving skills
Customer Centricity skills
Ability to find creative solutions, offering advice and recommendations
Strong analytical skills.
Knowledge of the hospitality industry
Innovative mindset with the ability to introduce new products and services
Ability to work under pressure.
A self-motivated and strong work ethic -oriented individual