The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Reporting to the Director of Food & Beverage, this role is responsible for the managing of all Food & Beverage outlets and banquet group functions held within the Hotel
- Ensure that all the outlets and banquets are managed efficiently according to the established concept statements and adhere to company policies & procedures.
- Provide leadership in building a cohesive and effective team across the Food & Beverage outlets and banquets.
- Delegate responsibilities to the team and ensure completion of tasks.
- To represent the F&B department on the hotel's executive committee in the absence of the Director of Food & Beverage
- Ensure that corrective actions are taken where necessary by Outlet Managers and Senior Banquet Manager upon monitoring the service and food and beverage standards in all outlets and banquets.
- To assist and on duty during peak periods and practice hands-on management style.
- To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests.
- To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage, and service.
- To personally and frequently verify that guests in the outlets are receiving the best possible service.
- To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
- Work with Director of Food & Beverage to develop annual business plan/budget and set strategic Food & Beverage goals.
- To ensure that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
- To assist the Director of Food & Beverage with F&B pricing and sales policies, strategies and plans to achieve the revenue and profit objectives of the Hotel, through enhancement of F&B sales, banquet, and promotions.
- Be informed of the latest F&B trends, beverage brands and establish promotions for the designated outlet and bar should the trend/brand apply.
- To analyze daily revenue and monitor upselling strategies and recommend innovative promotions to achieve profit.
- To assist the Director of Food & Beverage in preparing an accurate monthly forecast on covers, average check, revenue and expenses and schedule resources.
- To constantly review operating standards and implementation of new and innovative ideas to optimize revenue and profits.
- Directs weekly F&B Department meeting covering all necessary subjects pertaining to the proper function of the department, including future banquets, operational problems, possible changes in procedures, new management policies etc and submits reports on the minutes of the meeting.
- Coach and motivate the team to deliver high performing service and product standards.
- Counsel and discipline subordinates decide on appropriate disciplinary action including termination of employment.
- To perform any other duties that may be assigned by the management.
