Food & Beverage Manager - FLC Quy Nhơn

Duties & Responsibilities:
• Creating and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
• Working collaboratively with all members of the food and beverage team in menu planning, development and execution.
• Ensuring food and beverage staff and management are properly trained to standards and able to carry out the operations of each department.
• Working closely with department managers to develop them both personally and professionally.
• Driving outlet revenues through strategic marketing, promotion and up selling efforts.
• Ensuring that all complaints regarding food quality, service, or accommodations were investigated and resolved.
• Scheduling and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitoring budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Keeping records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establishing standards for personnel performance and customer service.
• Estimating food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Reviewing work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organizing and directing worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Recording and analyzing the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Arranging for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Monitoring employee and patron activities to ensure liquor regulations are obeyed.
• Training workers in food preparation, and in service, sanitation, and safety procedures.
• Inspecting supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Being responsible for inventories of food, equipment, small ware, and liquor.
• Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Performing any reasonable request made by the management which is not life threatening or against the law.
• Above all, to lead by example through a hands on approach to motivate our employee to excel.
• Performing other duties as assigned or requested by senior management.
• Keeping the General Manager informed on all relevant issues concerning the department and the staff and in doing so, on a daily basis providing knowledge for decisions that benefit team members and guests alike.
• Informing the General Manager of all emergencies
• Representing the hotel and uphold the reputation of the organization, its staff, affiliates and owners within the organization and in public.
• Refreshing menus and services regularly.
• To maintain quality services.
• Other tasks as defined by the management.