Reporting to the Managing Director (MD), the F&B Manager will be responsible for driving the financial results and the overall operations of both the service and kitchen operations of the F&B business to stay ahead of changing dining trends and competition and creating memorable dining experiences for the guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Develop the annual business plan and budget for the restaurant, monitor and track the monthly P&L closely to achieve and/or exceed the established business targets.
- Champion and focus on driving revenues and profitability for the restaurant through strategic planning, promotional/festive activities, good costs management as well as in assisting to driving leads and conversion from the events team.
- Drive the team to achieve monthly beverage upsell target to improve profitability.
- Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on service standards, product, pricing strategies, promotion activities, business opportunities, etc. of competitive restaurants and develop new offerings to better serve our guests.
- Engage actively in menu-reengineering with the Sous Chefs from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
- Brainstorm with kitchen team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
- Brainstorm and maintain good and effective operational communications with the marketing and events manager to optimise revenue opportunities.
- Co-ordinate the activities in the various areas within the food and beverage operations i.e. food service, events management and food preparation to ensure smooth and seamless operation and achieving the highest guest dining experience.
- Supervise and ensure all team members work closely together and their activities are in support with one another and not colliding or undermining the others’ interests.
- Co-ordinate all F&B operations and activities to ensure adequate provisions of working equipment, inventory, supplies and guest amenities, etc. for smooth operation of the restaurant.
- Be on the floor during meal periods and assume full responsibility for the day-to-day operations of the restaurant, including prompt anticipation and identification as well as speedy and proactive resolutions of operational problems.
- Supervise the handling of all VIPs reservations and private events to ensure smooth operations.
- Conduct regular inspections and ensure that the service floor, kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times. At the same time, a comfortable and conducive working environment for the team.
- Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
- Champion high service and food standards in the restaurant and actively work to uphold such high standards by providing constant and honest feedback to the team. Coach, train and drive them effectively to earn guests’ loyalty and repeat business, aiming high guest return ratio.
- Connect actively and establish rapport with guests, especially VIPs, key opinion leaders and event organisers and planners, etc., maintaining good relationship with them.
- Handle guest feedback, complaints, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
- Maximize the use of resources e.g. POS system, in order to analyse data, using database to communicate with customers pre and post visits, increasing F&B guest repeat ratio.
- Drive Tripadvisor ranking for the restaurant, keeping the team focused on the targets; address and resolve pressing issues.
- Ensure all required reports and administrative duties are submitted and completed accurately and timely.
- Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
- Plan and conduct regular On-the-Job training effectively.
- Responsible for the performance and development of direct report(s) and/or team with effective supervision and coaching where applicable.
- Perform any other duties and responsibilities that may be assigned.
EDUCATION and/or EXPERIENCE
Degree/Diploma in related discipline with a minimum of 5 years of experience in a senior F&B managerial appointment.
SKILLS, ABILITIES & ATTRIBUTES
- Strong business acumen and macro in thoughts
- Strong financial management and analytical skills
- Strong critical thinking and strategic decision-making skills
- Strong human relations skills
- Strong leadership and influencing skills
- Strong communications (verbal and written), organization and presentation skills
- Ability to work independently and take initiative with strong time management skills
- Effective change management skills
- Eye for detail and highly meticulous
- Excellent grooming standards and personal presentation
- Flexibility on working days and hours including weekends and public holidays
