Reports To: General Manager
Job Summary: The Food & Beverage (F&B) Manager is responsible for overseeing the operations of all food and beverage outlets within the establishment. This role involves managing staff, ensuring customer satisfaction, maintaining quality and standards, and achieving financial goals.
Key Responsibilities:
- Operations Management:
- Oversee daily operations of the food and beverage departments, including Hotel, restaurants, café, room service, and catering.
- Ensure compliance with health, safety, and hygiene standards.
- Implement and maintain standard operating procedures.
- Staff Supervision:
- Recruit, train, and manage F&B staff, including chefs, servers, and bartenders.
- Conduct performance evaluations and provide coaching and feedback.
- Create staff schedules to ensure adequate coverage and efficient operations.
- Customer Service:
- Ensure high levels of customer satisfaction by providing excellent service and addressing customer complaints promptly.
- Monitor and respond to customer feedback, both positive and negative.
- Financial Management:
- Develop and manage budgets for the food and beverage departments.
- Monitor financial performance, including revenue, expenses, and profit margins.
- Implement cost-control measures and identify opportunities for revenue growth.
- Menu Planning and Development:
- Collaborate with chefs and kitchen staff to develop and update menus.
- Ensure that menu items meet quality standards and align with customer preferences and market trends.
- Oversee pricing strategies and promotional activities.
- Inventory Management:
- Monitor and manage inventory levels of food, beverages, and supplies.
- Ensure proper storage and rotation of stock to maintain freshness and minimize waste.
- Negotiate with suppliers and manage vendor relationships.
- Event Coordination:
- Plan and oversee special events, banquets, and catering services.
- Coordinate with clients to ensure their requirements are met and events run smoothly.
Qualifications:
- Bachelor’s degree in hospitality management, culinary arts, or a related field.
- Proven experience in food and beverage management, with at least 3-5 years in a supervisory role.
- Strong leadership and organizational skills.
- Excellent communication and interpersonal abilities.
- In-depth knowledge of food and beverage operations, including culinary techniques, wine, and beverage service.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Physical Requirements:
- Ability to stand and walk for extended periods.
- Ability to lift and carry heavy items, such as boxes of supplies and equipment.
Work Environment:
- Fast-paced and dynamic, requiring multitasking and the ability to handle various tasks simultaneously.
- Interaction with guests, staff, and management.
