Food & Beverage Manager - Trưởng Bộ phận Ẩm thực

• Maintaining high standards of services and products with clear management procedures
• Participating in building business plans to apply for department and preparing annual budgets, revenues and other expenses
• Pushing department's outlets development and using creative methods to make revenues, increase average spend, cost and profit but achieve productivity rate and effective cost
• Improving department's revenues by increasing sales, changing management methods applied for area of sales (restaurants, bars, ...)
• Ensuring guest service standards, making guests feel comfortable and warm welcomed
• Increasing guest's satisfaction by warm and friendly manners
• Handling guest complaints; maintaining guest service with high standards
• Managing, pushing and organizing personnel structure to improve food & beverage service's qualities and creations in accordance with resort standards
• Comparing resort's activities, services standard with the competitors' in hospitality's food & beverage and offering for changes (if necessary)
• Building, costing and updating all menus for foods and drinks
• Ensuring that all documents, menus, sale information have good qualities and making sure the prices match with business strategy
• Training, coordinating, organizing, leading and pushing all department staffs
• Developing working relationships with other departments and suppliers
• Collaborating with Executive Chef to create menus, purchase and update cooking instructions
• Being responsible for good working condition of equipment and interior
• Participating Department Head's meetings
• Evaluating annual performance of all management levels under Food & Beverage Manager's responsibility; setting goals and making sure that evaluation is conducted absolutely
• Planning training programs in collaboration with management levels under Food & Beverage Manager's responsibility
• Ensuring Duty Roster is arranged suitably with resort's occupancy forecasts
• Setting Duty Roster/ Worksheet with productivity which is appropriate with budget for teams including both breaks and holidays
• Engaging in preparation and implementation of department's training plans for all new and existing staffs (department training, daily 5 minutes training)
• Collaborating with Human Resources Department in recruiting staffs
• Conducting meetings for annual staff performance evaluation
• Ensuring staff consistency and compliance with cash control, accounting and other internal control processes
• Ensuring foods & drinks cost comply with requirements set by resort
• Respecting the resort's commitments with environmental issues: energy saving, recycling, waste sorting.
• Being responsible for people and property safety and security in assigned area
• Discuss with Purchasing manager in choosing suppliers and ordering.
• Following food & beverage's items usage