Food & Beverage Manager

Private Advertiser; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

Private Advertiser seeks an experienced F&B leader to manage day-to-day operations for Four Points Eatery, The Best Brew, and Hotel Catering & Events. You will develop and coach teams, maintain brand-standard operating systems, and build a cohesive cross-unit culinary team.

You will develop annual business plans, set strategic F&B goals, handle guest complaints, and partner with department heads on service quality, menu strategy, pricing, costs, and vendor selection.

Qualifications

• Minimum 5 years' experience in hospitality related F&B functions.
• Excellent communication and organizational skills.
• High level of accuracy and business acumen.

Responsibilities

• Manage day-to-day operation for Four Points Eatery, The Best Brew and Hotel Catering & Events.
• Develop, coach, track, assess and maintain the F&B management systems in accordance with brand standards.
• Provide leadership to build a cohesive team across 3 business units and culinary team.
• Develop annual business plan/budget and set strategic F&B goals.
• Handle key guest complaints and ensure guests’ satisfaction.
• Collaborate with other department heads on service quality, food quality, cost control, hiring, pricing strategy, menu strategy, and vendor selection.

Skills

Leadership

Communication

Team management

Financial acumen

Job description

Key Responsibilities:

• Manage all aspects of the day-to-day operation for Four Points Eatery, The Best Brew and Hotel Catering & Events

• Develop, coach, track, assess and maintain the food and beverage management systems in accordance with brand standards.

• Provide leadership in building a cohesive and effective team across 3 business units & culinary team.

• Develop annual business plan/budget and set strategic Food & Beverage goals.

• Handle key guest complaints, resolves and ensure guests’ satisfaction.

• Work with other department heads and make decisions regarding Service Quality, Food Quality, Cost Control, Hiring, Termination, Pricing Strategy, Menu Strategy, Service Quality, and Selection of Vendors.
  

Quality Assurance/Improvement

• Act on service and product improvements for each business unit.

• Create, set up, co-ordinate and implement process improvement programmes.

• Work with Executive Chef to create attractive food products and presentations that support the image of the hotel.

• 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.

• Conduct daily inspection of F&B department areas including all restaurants, kitchens, storerooms and other related areas.

• Reviews all project plans and related activities to ensure strict compliance with relevant government legislation, safety, legal requirements including new statutory developments and implication.

• Handles void checks in accordance with Accounting standard procedures

Revenue, Cost containment & Profit Enhancement

• Achieve Department’s financial budget by maximising revenue, minimizing cost and increasing productivity & profit.

• Formulate and direct all pricing and F&B sales policies, strategies and plans to achieve the revenue and profit objectives of the Hotel, through enhancement of F&B sales, banquet and conference sales, outside catering and promotions.

• Review all beverage supply agreements and when necessary, negotiate with beverage partners in terms of A&P, promotions and publicity for the outlets.

• Work with the Executive Chef & Purchasing team to implement and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the business unit.

• Plan, implement and measure profit enhancement programs in the areas of (a) menu engineering (b) profit contribution (c) revenue generation (d) improving productivity (e) pricing and costing for the business unit.

• Prepare financial reports and forecast on F&B sales, cost and others as required by the management.

• Compile financial data and implement plans to improve the overall financial performance of each business unit.
  

Marketing, Sales Advertising & Promotions

• Be informed of the latest F&B trends, beverage brands and establish promotions for the designated outlet and bar should the trend/brand applies.

• Plan and organise promotions for outlets and banquet.

• Work with the Marketing department to develop marketing programs for the outlets including all online & offline marketing activities for food and beverage.

Associate Performance, Training & Talent Development

• Coach and motivate the team to deliver high performing service and product standards

• Participate and exchange knowledge in cross training programs

• Work with the Human Resource Department to develop and conduct training sessions or workshops for F&B associates.

• Performs other duties assigned by the Management.

Requirement:

• Minimum 5 years' experience in hospitality related F&B functions

• Possess excellent communication and organizational skills

• Possess high level of accuracy and business acumen