Summary
Responsible for ensuring that all areas within the Food and Beverage department are properly managed in a structured and professional manner.
Achieve the optimum performance of each operation outlet within the Food and Beverage department.
Job Responsibilities
- Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
- Have a “hands on” approach leading as an example for his/her team striving for the optimum guests satisfaction at all times and building relevant contacts in the market (guests and industry players).
- Develop and train team members to create a dynamic and performant environment whilst achieving the team member’s satisfaction goals.
- Plan for department budget and review forecast on revenue and expenditure on monthly basis.
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to management upon completion of promotion.
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
- Constantly find ways to further increase revenues without compromising on brand standards.
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
- Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
- Ensure compliance with health, safety, food handling, and hygiene standards.
- Handle guests' feedback promptly.
- Build a good relationship with guests or regular guests. Try to remember individual guest’s names and their preferences to extend a personalized service.
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
- Ensures proper care, security and maintenance of hotel equipment.
- Supervises the storage and operational area, ensuring that the outlet(s) are clean and tidy at all times.
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations (HACCP).
- Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.
- Coordinate with Chef and other department for any special promotion and ensure team members are aware of it to ensure that up selling is exercised.
- Be fully conversant with hotel fire & life safety/emergency procedures.
- Attend all briefings, meetings and trainings as assigned by management.
- Perform other duties as directed by the management.
Qualifications / Requirements
- Minimum 2 years experience of similar capacity in the hospitality industry.
- In-depth working knowledge of alcoholic and non-alcoholic beverages.
- In-depth working knowledge of beverage cost control procedures.
- Able to lead and motivate the team.
- Able to work under pressure.
- Possess good leadership and supervisory skills.
- Able to work in a fast paced environment, with a keen eye for quality control.
