F & B Service Manager ( Lounge - Domestic & International)

Job Scop

Contribute to guest satisfaction standards by ensuring that food and beverage services are quickly addressed, and where possible, anticipate individual needs. Ensure the safety and comfort of guests and that any requests for service are handled in a courteous and efficient manner

• Responsible to provide supervision, direction and leadership focusing on Food & Beverage operations, guest services and hotel / lounge safety and security.
• Participate in the annual budgeting process and business plan development to ensure the smooth operation of the Food & Beverage outlet operations.
• Create monthly forecast and planning of operating staff and cost expenditures to correspond to forecasted sales and costs.
• Monitor actual sales and revenues to determine variance and assess goal accomplishments. Adjust strategies and forecasts accordingly.
• Analyze monthly P&L statements, and execute corrective action plans.
• Sets and drives KPI for Food & Beverage department.
• Ownership of Food & Beverage Operating Manual and compliance including training.
• Implement and maintain consistently high departmental standards.
• Conduct pre-shift meetings and review all information and goals pertinent to the days business.
• Review and communicate financial and other reports according to policy and practice. Be prepared to support findings with analysis.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Maintain high visibility during peak hours of operation while engaging guests during events and service.
• Monitor guest satisfaction scores and review guest feedback with direct reports, ensuring appropriate corrective action is taken when necessary.
• Conduct outlet walk-throughs as necessary to build rapport, assess engagement, develop relationships and promote repeat business.
• Handles complaint, settling disputes and resolving grievances and conflicts or otherwise negotiating with others promptly.
• Supervises the consistency of quality and efficiency of food, beverage and service.
• Analyses food and beverage operations from various aspects including food cost, beverage cost, labour cost, operating costs, sales, efficiency, etc.
• Works with the Head Chef to develop and review the yearly, seasonal, monthly promotional menus driven by market and the community.
• Observes daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
• Maintains Hygiene standards in line with the Food Safety Standards of the company and conducts training as necessary.
• Establish and maintain accurate inventory records. Participate in regular inventories. Recommend appropriate actions based on results of inventory reporting.
• Formulates and recommend changes to improve employees' performance and teamwork
• Works with Kitchen and Food & Beverage section heads to ensure Food and Beverage cost are kept in line with budget or forecast.
• Completes and review employees performance.
• Conduct regular meetings with staff to communicate global programs, implement new products and procedures, and discuss areas of opportunities, special events, and other activities.
• Keeps employees informed about policies and changes. Develops analyses and implements merchandising that meet the profile of the business and guest patronage.
• Maintain effective communication, giving direction, support, timely feedback and recognition of performance. Create a positive environment in which all employees have the ability to maximize their potential.
• Responds swiftly and effectively in any hotel emergency or safety situation.
• Understands and adheres to safety, security policies and procedures.
• Full understanding of the Crisis Management Manual and Business Continuity Plan. Ability to train colleagues on these policies apart from conducting drills.
• Any and all other work as required to complete the primary purpose of the position.

Job Profile

• 5-10 years managerial experience in international hotel, Food & Beverage operations and 2 years in a leadership role.
• A self-motivator and motivator of others including the ability to consistently delight and satisfy guest.
• Works in a safe, prudent and organized manner.
• Able to relate to all levels of guests and management.
• Ability to handle multiple tasks at one time.
• Have very good communication skills both verbal and writing.

Have excellent attention to details and extensive service knowledge.