Food & Beverage Manager

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•  Assist the General Manager to plan, forecast and budget the revenues and costs for department.
•  Ensure that the company and statutory hygiene standards are maintained in all areas of the department.
•  Assist the General Manager to organize food festivals and also develop guest loyalty and retention programmes.
•  Ensure to be fully conversant with all statutory requirements regarding food and beverage operations.

•  Ensure that the team offers professional and courteous service to the guests as per the standards.
•  Ensure that the team has been trained for all safety provisions.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
• Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Chennai Chamiers Road to ensure maximum cooperation, productivity, and guest service.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

•  Assist the General Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems.
•  Prepare and submit in the required format all information necessary for budgeting timeously and accurately.
•  Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits

• Assist with the selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.
• Co-ordinate work assignments, departmental planning, and scheduling between General Manager and the Departmental Heads.
• Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.
• To provide cost effective and customer focused Food and Beverage service.
• Ensure that the standards of food and beverage meet/exceed expectations.
• Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.
• To ensure that room service orders are executed promptly and that they comply with the required standards.

• Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;

• Ability to accept responsibility;
• Self-confidence, motivation, drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically, inductively, and creatively;

And the propensity to recognize and acknowledge other peoples’ ideas

• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication