Food and Beverage Manager

Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers ​
Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues ​
Train colleagues to make sure they deliver with compliance and to the standards we expect ​
Recommend or initiate any HR elated actions where needed ​
Make sure all food and beverage equipment is in operational condition and regularly cleaned ​
Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs ​
Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction ​
Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions ​
Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef ​
Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste ​
Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment ​
Other ad-hoc duties - unexpected moments when we have to pull together to get a task done ​
Help prepare the hotel's annual budget and the setting of departmental goals ​
Monitor budget and control expenses with a focus on food, beverage and labour costs ​
Working with the catering office, identify additional sales opportunities to enhance revenue ​
Drive promotions that deliver great dining experiences for guests at a good value ​
Make sure credit and financial transactions are handled in a secure manner ​
This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 100 people or less. May oversee one or more subordinate managers or supervisors. ​