F&B Manager / Trưởng Bộ Phận Ẩm Thực & Đồ Uống

Responsibilities and means
• Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved in conjunction with the Emergency Response Team prepare emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outage, Bomb Threat, Cyclone Warnings, etc
• Fully conversant with all hotel emergency procedures
• Is prepared to implement assigned tasks during emergencies such as fires, power failures and bomb threats.
Technical responsibilities
• Controls and analyses, on an on-going basis, in order to optimize the following:
- Quality levels of product and service
- Guest satisfaction
- Merchandising and marketing
- Operating costs
- Sanitation and cleanliness (hygiene)
• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
• Establishes and maintains effective employee relations
• Supervises a coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
- Local requirements
- Market needs
- Competition
- Trends
- Recipes
- Potential costs
- Availability of Food and Beverage products
- Merchandising and promotions.
• Coordinates with the Finance Controller to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases
• Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:
- Overall Food and Beverage financial results and profitability
- Projected business
- Operations results and problems
- Changes in procedures
- New management policies
- Quality improvement
- Sales improvement
- Productivity improvement
• Attends all other meetings as required by the administrative calendar
• Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
- Sales history
- Actual costs
- Potential costs
- Par stock
- Production time
• Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department's budget.
Human responsibilities
• Drawing upon the assistance of the Human Resources Department, and in the environment of multi-skilling and creative rostering, the F&B Manager will be held accountable for the effective management, in accordance with ORHN policies and philosophies, of staff at each level.
• Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.
• Support and reward staff innovation.
• To ensure that all necessary tools and equipment are provided to staff in order to function efficiently.
• To conduct weekly and monthly meetings with the Engineering team and related departments for job follow up and information dissemination purposes.
• To create a good working atmosphere and efficient cooperation in the F&B department.
• Maintain open communication with peers, superiors, and subordinates at all times.
Relations
• Directly responsible to the GM.
• Maintains and develops fruitful relationships with existing and potential clients, suppliers and colleagues.