Position: F&B Manager (Premium Job)

Job Description

• Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
• Controls and analyses, on an on-going basis, in order to optimize the following:
• Quality levels of product and service
• Guest satisfaction
• Merchandising and marketing
• Operating costs
• Sanitation and cleanliness (hygiene)
• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
• Establishes and maintains effective employee relations
• Supervises an coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• Merchandising and promotions.
• Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with SBGH quality and quantity standards
• Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:
• Overall Food and Beverage financial results and profitability
• Projected business
• Operations results and problems
• Changes in procedures
• New management policies
• Quality improvement
• Sales improvement
• Productivity improvement
• Attends all other meetings as required by the administrative calendar
• Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
• Sales history
• Sales mix
• Actual costs
• Potential costs
• Par stock
• Production time
• Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Works with the Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
• Plans for future staffing needs
• Recruits in line with company guidelines
• Prepares detailed induction programmes for new staff
• Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Works with superior in the preparation and management of the department’s budget. Duties include:
• Co-ordinate the preparation of the departmental annual budget
• Manage the Department’s expenses
• Participates in preparation of the hotel’s strategic plan, marketing plan and goals programme

Job Specification

Department: F&B Service
Designation: F&B Manager (Head of department)
Qualification: BHM /Bachelor preffered
Experience (in years): 12 years
Minimum Criteria: Minimum 2 years of experience in same position at reputed 4/ 5 star hotel 
Age Limit: 30 - 40

Note : Cadidate should have knowledge & experience in handiling F&B operations of 5 star hotel