Food And Beverage Manager

Role & responsibilities

• To maintain a high customer service focus by approaching your job with the customers always in mind.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team, focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
• To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• To maintain and increase service standards, productivity, and creativity leading to improved performance in the department.
• Own all aspects of the F&B operation including building rapport and establishing professional relationships with guests and clients leading to increased business.
• Monitors and implements procedures to ensure guest satisfaction.
• Constantly strives to increase guest satisfaction through quality, creativity, range and value for money of the food and beverage offerings available throughout the property.
• To review and evaluate regularly the guest response to the individual restaurants and all F&B services and ensure that the offer remains relevant.
• Is responsible for the implementation of the Performance & Development Review system and performance management within the department to deliver well-trained team members at all levels and permit advancement for those qualified and interested in furthering their careers.
• Drives Training, identifies, and recommends candidates with potential for future development, to attend further management training courses.
• Prepares job descriptions for outlet managers and assistants and supports the creation of job descriptions for all levels within the department.
• Works with HR on the hiring, release, and discipline of F&B Team.
• Is fully conscious of the effects of turnover, can set the desired turnover rate and develop actions to support its achievement.
• Ensures that team members stay motivated by monitoring communication remains free and open in line with The Lobby. Monitors the performance of team members at all levels and their commitment.
• Attends various key personnel meetings related to the hotel operation.
• Establishes policies with other managers and budgets for all F&B profit centers and outlets to achieve productive and profitable results.
• Prepares the annual budget and financial targets for the Food and Beverage department in line with financial procedures.
• Is conscious of the impact of costs, controls them, and establishes a culture of awareness within the department.
• Prepares and implements regular price reviews in all outlets.
• To describe, assign and delegate responsibility and authority for the operation of the various outlets within the departments.
• Directs the functions of administration and planning of the Food and Beverage Department to meet the daily and long-term needs of the operation.
• Ensures decisions are in line with the hotels business objectives both long and short term.
• Develops operating tools linked to management principles such as budgeting, forecasting, purchase specifications, menus, food production control, and operating policies.
• Establishes and implements the most effective purchasing and receiving procedures in conjunction with the purchasing agent.
• Initiate and launch promotions and activities together with Operations Manager & the Commercial Director.
• Is involved with the business strategy including marketing of all profit centers of F&B.
• Submits scheduled reports, documents, and other correspondence in a timely manner or as dictated by the business.
• Conducts market research, is aware of trends and can reposition outlets to adapt to a changing competitive landscape.
• Makes frequent restaurant shopping visits with appropriate team members to assess competitors and familiarize with local consumer habits and local produce.
• To keep aware of trends, practices and equipment for food and beverage operations through trade literature and visits to appropriate exhibitions.
• Leads the analyzing, evaluating and writing of attractive and creative menus, incorporating local regional cuisine, and packages designed to attract a diverse customer market together with the Executive Chef.
• Must be commercially focused, and can combine both operational and business aspects of the department.
• The position requires a lot of initiative, creativity and self-motivation as well as discipline.
• Attends functions from time to time in and outside the hotel and acts as a representative for the hotel.
• Must be well presented, well-spoken and people orientated.