F&B Manager/ F&B Director

- Establish the Departmental Annual Operating Budget
- Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled
- Attend meetings and briefings with other Department Heads
- Ensure that all departmental reports and correspondence are completed punctually and accurately
- Develop Food & Beverage policies as needed
- Ensure all employees report for work punctually wearing the correct uniform at all times
- Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development
- Ensure that all employees have a complete understanding of and adhere to the resort's Employee Handbook
- Interview and subsequent selection of potential employees in liaison with the Human Resources Departement
- Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement
- Conduct Departmental Orientation Programs for new employees to ensure they understand the policies and operations of the resort
- Ensure that all staff provide a courteous and professional service at all times
- Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice
- Constantly review and appraise the procedures with the department to ensure quality of service and product at all times
- Monitor the staff skills within the department and plan training programs to rectify any service deficiencies
- Conduct regular briefings with the department staff ensuring good communications at all times
- Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible
- Ensure monthly stock take is taken for all operating equipment in all stores and outlets
- Maintain close liaison with restaurant reservations to ensure a good balance of in-house guests and outside guests
- Liaise with Sales department in regard to any special requests for catering to private or group functions
- Liaise with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organization and service
- Review composition of Wine and Beverage list periodically and include new items accordingly
- Maximize opportunities to increase revenue through up-selling by staff
- Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required
* Benefits:
- 24 AL/year
- Social Insurance as per the law
- Housing, meal, laundry service
- JLT health care package after 6 months of service
- 13th Month salary