Food & Beverage Manager

I. JOB OVERVIEW
Manage the function of all Food and Beverage employees, facilities, sales and costs, to ensure international service standard and maximum departmental profit is achieved
II. DUTIES AND RESPONSIBILITIES
• Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the chef, Sales & Marketing Manager in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Directly responsible for large [protected info] medium and smaller groups.
• Consistent check of Banquet Food and Beverage quality, Banquet services and presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
Report to: General Manager (expat)