Food & Beverage Manager

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Main Duties:

Administration

• Ensure that your F & B team delivers quality, at all points of sale in the hotel.
• Effective leadership of all department staffs.
• Motivate & create a Team spirit in your department.
• Ensure that your profitability in your department is consistent.
• Ensure that there is compliance with work legislation in Food & Beverage Department.
• Preparation of F & B daily report and monthly reports, commenting on key performance indicators.
• Ensure there is management support and presence visible on restaurants, bar & kitchen during key times throughout the day.
• Have an excellent knowledge of the services offered by the hotel.
• Optimize earnings (number of covers & average price) for your points of Sale.
• Establish the pricing policy.
• Analyze customer feedback and implement any corrective actions with the agreement of management.

Customer Service

• Take initiative to ensure that interactions with our customers (internal or external) are positive & productive.
• Treat customers and colleagues from all cultural groups with respect, sensitivity & transparency.
• Take every opportunity to be a “Sales Person” by active selling of special promotions & facilities available within the hotel.
• Attend to major operational problems& needs promptly including customer complaints, enquires & requests. Practice Positive Problem solving in all aspects of customer service.
• Maintain staff focus on “The Customer’s need”, individualizing & personalizing service where possible, encourage staff to use initiative.
• Encourage customer feedback regarding product & services in the hotel. Listen to & take action on this feedback.

Financial

• Establish in conjunction with the Food & Beverage financial performance targets for revenue & expenditure & market share & ensures that department achieves these targets.
• Develop working plans to meet targets; compare actual achievements against targets periodically; take necessary corrective if not on target.
• Ensure all billing is accurate & correct money is collected.
• Participate in the management of all purchase of stocks of Food & drinks.
• Take part in preparing annual budgets for your department, analyze the results & implement any corrective as required.
• Monitor & approve the menus, purchasing & the updating of technical documents.
• Check & analyze all management reports that have been complied in connection with turnover, average cover price, ratios, business forecasted business Staff schedules
• Be Pro-active in controlling costs being fully aware of forecasted business & targeted profitability whilst maintaining standards.

Operational

• Suggest any improvements that could be made to improve existing systems & procedures.
• Follow Policies & Procedures outlined in the departmental Service Standards procedures & policies.
• Ensure that all equipment is working correctly & all employees are trained to work safety with it.

Personnel

• Establish on – going On Job Training Programs within the department
• Induct new staff into the team, department & hotel in the first week of their employment following guidelines. Ensures that all staff under control carries out their duties.
• Openly communicate with Staff ensuring regular briefings occur & all relevant information is passed on.
• Ensure that strategies & practices are in place to facilitate the efficient & effective staffing of department to achieve financial & service quality targets.
• Create a team that works together with trust & takes responsibility to meet the goals of the department/Hotel.
• Develop & Implement with Team leaders, Strategies to minimize staff turn over.
• Appraise staff performance utilizing the Accor performance review system; ensure frontline performance reviews are conducted for probationary & annual reviews; correct performance issues & counsel as required.
• Achieve effective communication by briefing & debriefing staff, holding regular departmental meetings & actively encouraging transparent communication with other department within the hotel.
• Recruit Staff that are technically skilled or have potential to be through training & have a natural inclination towards customers focused service.

Other Duties

• Take responsibility to ensure all required tasks are completed accurately & within given time frames.
• Participate in Scheduled training *& development programs provided by the hotel to improve self & department standards & attend departmental meetings as required.
• Treat customers & colleagues from all cultural groups with respect & sensitivity.
• Ensure hotel, Customer & Staff information or transactions are kept confidential during or after employment with the company.
• Any other reasonable request within your range of competence as required by your Resident Manager.
• Ensure neat, clean & functionally operating outlets are presented at all times.
• Treat complaints of harassment & discrimination promptly & confidentially.

Occupational Health & Safety

• To ensure that all employees have a complete understanding of and adhere to the hotel’s policy relating to fire, hygiene, health and safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Education & Experience

• Degree or diploma in Hospitality Management or a related field.
• Minimum of 3–5 years of experience in a managerial role within the F&B industry, preferably with an 5 Star/Luxury hotel brand.
• Experience in handling overall F&B operations.

Skills & Competencies

• Strong leadership, communication, and interpersonal skills.
• Proven ability to manage budgets, control costs, and drive revenue.
• In-depth knowledge of food and beverage operations and service standards.
• Excellent problem-solving and decision-making abilities.
• Proficient in using hotel management systems and Microsoft Office.