Food & Beverage Manager

Business Performance
• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Create and update all restaurant online/offline information alongside Marketing department, and distribute necessary information and write-ups internally and externally.
Operation
• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron's names and their preferences to extend a personalized service
• Supervise the maintenance of service standards during banquet service operations
• Engage and obtain guests' feedback during operations to ensure satisfaction
• Handle guests' complaints and comments tactfully and efficiently
• Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received
• Handle all administration work pertaining to cashier/bar operation requirement and company's policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required
• Implement appropriate and effective measures to keep costs and expenses within budget.
• Rostering and scheduling staff.
• Create, update and maintain all SOPs, according to Director's instructions.
• Manage all aspects of F&B Operations, including, restaurant service operations (breakfast, lunch, executive lounge, dinner, Bar, Events); communication with culinary team; rosters across hotels, etc.
• Monitor the quality and quantity of all food and beverage items served, inventory management and report routinely.
Team Management
• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members' appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
Customer Service
• Preserve excellent levels of internal and external customer service.
• Identify customers needs and respond proactively to all of their concerns.
• Establish good rapport with guests, maintain good relationships and handle all feedback, requests and enquiries on food, beverage and service.
• Entertaining guests in a consistent, professional and positive attitude.