Giám Đốc Bộ Phận Ẩm Thực (F&B Manager)

Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.
Takes part in the definition of hotel strategy and implements it in the F&B department.
Improves the department's results by increasing sales, improving the management of points of sale (restaurants, bars, etc), spend and profitability.
Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel.
Handles guest comments and complaints, ensuring follow-up.
Develops strong relationships with guests with the aim of gaining their loyalty.
Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome.
Steers and promotes all the F&B points of sale.
Organises and supervises the preparation of points of sale according to activity forecasts and product information.
Ensures the brand's reference standards are properly applied.
Ensures that sales materials are of good quality and ensures that pricing is in line with strategy.
In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions.
Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef.
Prepares the training plans in conjunction with the managers under his/her responsibility.
Trains and motivates the team to use the sales pitches and ensures they are put into practice.
Sets daily sales targets to be met by the team.
Analyses guests' comments and implements any corrective actions as required.
Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers.
Draws up the annual budget for the department and implements any corrective actions required.
Ensures that the management results for the department are in line with the hotel's targets.
Supervises F&B purchasing and manages stocks.
Supervises purchasing for the restaurant and kitchen, manages stocks and checks that purchasing targets are met as decided by MOB.
Checks inventories that have been carried out.
Ensures that food and beverage costs comply with requirements defined by the hotel and the brand.