Position Guidelines Food and Beverage - F & B Manager

POSITION TITLE : FOOD AND BEVERAGE MANAGER
DEPARTMENT : FOOD AND BEVERAGE

PURPOSE :

Under the general guidance and supervision of the General Manager, and within the limits of established corporate policy, Procedures and Food and Beverage Manual, overseas and directs all aspects of Food and Beverage operations.

RELATIONSHIP :

1.Reports directly to General Manager.
2.Provides functional assistance and direction to the Food and Beverage operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients suppliers, government officials, competitors others number of the local community.
4.Cooperates functions and activities with other department heads as appropriate.

DUTIES AND RESPONSIBILITIES:

1.Supervised of all Food and Beverage employees, facilities, sales and cost to ensure maximum departmental profit is achieved

2.Control and analyzes, on an-ongoing basis, from the stand point of optimum the following:
a.Quality level of products and service
b.Guest Satisfaction
c.Merchandising & Marketing
d.Operating Cost
e.Sanitation and cleanliness (Hygiene)

3.Coordinate and supervises the preparation, presentation, and service of food and beverage products to ensure highest quality at all times.

4.Established and maintains effective employee relations

5.Conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and dismissal if necessary to ensure appropriate staffing and productivity. Consult with General Manager, Food and Beverage Department Heads, and Personnel Manager, as appropriate in performing above duties.

6. Developed and implements formal training plans for Food and Beverage Department personnel.

7.Supervised and coordinates pricing and preparation menus, beverages, and wine lists by taking into considerations such factors as:
a.Local Requirements
b.Market Needs
c.Competition
d.Trends
e.Recipes
f.Potential cost
g.Availability of food and beverage products
h.Merchandising and promotions

8.Coordinates with the Materials Manager to determine the minimum and maximum food and beverage stocks. Approves all wines purchase and other food and beverage items in accordance with corporate quality and quantity standards.

9.Conducts weekly Food and Beverage meetings relations to; but not limited to following:
a.Overall food and beverage financial result and profitability
b.Projected business
c.Operations Result and Problems
d.Changes in Procedures
e.New Management Policies
f.Quality Improvement
g.Attends all other meetings as required by the administrative calendar

10.Keeps and up-to-date standard recipe file for all food and beverage items to include:
a.Sales History
b.Sales Mix
c.Actual Cost
d.Potential Cost
e.Production Time

11.Implements a daily, weekly and monthly checklist for all Food and Beverage Department. Ensure proper follow-up attain maximum quality and efficiency.

12.Prepares and submits to the Vice President Food and Beverage, the divisional Vice President Director of Food and Beverage operations.

13.Participate in preparation of hotels strategic plan, marketing plan and goals program. Prepares the Food and Beverage budget.

14.Keeps aware of trend, system, practice and equipment in Food and Beverage preparation and service in the hotel and restaurants fields through trade literature and actual visits.

15.Performs related duties and special projects as assigned.

REQUIREMENTS

- Demonstrated knowledge of, and ability to manage, food and beverage operations through:

- College degree (Hotel, School, University, and/or equivalent experience)

- Minimum of five years previous experience in a food and beverage department of a first class hotel, at least two of which were in a management position.

- Proven management abilities in, and demonstrated knowledge of:
* Planning short and long goals
* Budgeting and forecasting
* Departmental Profit/Loss analysis

- Effective verbal and written communication skills.