Job Functions & Summary:
Assist and support the Senior F&B Operations Manager for the overall F&B strategy, and overseeing, supervising, and coordinating the entire operation of the Food & Beverage Department and its personnel within the Club.
Job Roles & Responsibilities:
- Responsible for the highest standard of food and beverage service on day to day service for all the restaurants including banquet operation, ensuring appropriate measures on F&B costing and cost control, including staff cost, to contribute to the financial success of each outlet.
- Adopt cost-effective and cost-efficient operation and machinery, establish efficient work processes to promote workplace productivity.
- Plan and implement promotional activities to meet Members’ expectations and to achieve budgeted financial results.
- Plan and execute F&B events calendar within the club premises for members enjoyment.
- Manage and involved in planning for major club events.
- Work closely with Executive Chef on regular food promotions to provide members with varied dining experience.
- Manage monthly outlet promotions and submit in a timely manner for Club monthly Islander (magazine)
- Closely monitor Member’s satisfaction and/or dissatisfaction and continuously seek improvement.
- Review, update and implement various aspects of system and control procedures of the department, on a regular basis.
- Review kitchen equipment on a monthly basis with kitchen inspection.
- Reply to members feedback and suggestions with excellent problem-solving skills.
- Comply with safety, hygiene and environmental regulations set by the relevant authorities e.g., NEA and MOH.
- Develop standard operation procedures and provide training to employees to meet the required performance standards.
- Establish annual operating and capital budgets and ensure adherence.
- Financial year budgeting for all F&B outlets.
- Ensure all procurement policy is adhered to by all outlet managers.
- Responsible for the selection, development, and performance of service employees.
