Quản Lý 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.