Food & Beverage Manager

We are currently seeking dynamic, ambitious, and self-motivated Food & Beverage and culinary professionals who assist to organize and direct a team that develops top quality food & beverage products with prompt, accurate, and personalized service.

As the Food & Beverage Manager, you will be responsible for all aspects of both the front of house and back of house areas within the Food & Beverage Department including the entire culinary operation and Stewarding. You will provide both culinary and operational expertise and guidance for colleagues in a structured and professional manner while leading the entire Food & Beverage Operation to achieve optimum results. Key responsibilities include:

1. Responsible for the smooth operation of culinary and service aspects in all dining outlets including in-room dining and banquets.
2. Tour all dining outlets to assure maximum guest satisfaction and deal with any commendations or complaints in a friendly and efficient manner.
3. Set and maintain the highest quality standards throughout the entire Food & Beverage operation.
4. Enhance product offerings and services to remain competitive in the market.
5. Responsible for the implementation of the department’s plans, targets, and strategies created against productivity and efficiency measures.
6. Conduct spot checks and follow up regularly to ensure the preparations for service and mise en place are executed based on business levels and service requirements.
7. Closely monitor external audit scores and implement all changes necessary to achieve excellence.
8. Create and drive promotions on the annual calendar to develop and implement revenue-boosting sales activities in collaboration with other departments.
9. Conduct sales analysis of all restaurants and execute all menu changes, presentations, pricing, and print work.
10. Exercise control of the elements that impact the company’s profitability such as operational expenses and food costs by reviewing and approving all store requisitions and direct purchases to minimize wastage.
11. Establish and achieve annual departmental financial budgets, meet monthly revenue and GOP targets.
12. Motivate colleagues through leading by example.
13. Attend and conduct regular departmental meetings and briefings to ensure an open line of communication with the team.
14. Monitor all duty schedules in the operation and approve all payroll-related documents at the end of the month prior to handing them over to the Accounts department.
15. Review and correct all colleagues’ appearance according to company standards.
16. Responsible for the hands-on approach in selection, training, and development of all colleagues within the department and ensure any additional required training is addressed and put in place.
17. Conduct performance analysis of every key personnel as per policy and initiate any promotions.
18. Initiate the Food & Beverage Department SOP manuals and establish the supporting training programs.
19. Frequently tour through kitchens, stores, and other related areas and facilities ensuring the highest possible hygiene and maintenance standards.
20. Operate in a safe and environmentally friendly way to protect guests’ and colleagues’ health and safety, as well as protect and conserve the environment.
21. Comply with the hotel environmental, health and safety policies and procedures and ensure that HACCP standards and appropriate hygiene standards are followed as per Municipality requirements at all times.