Food & Beverage Manager

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• With a strong emphasis on operational supervision the F&B Manager monitors the operations and assists in running the day-to-day activities of the outlets and banquets.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
• To supervise the employees within the department, ensuring that the correct operating standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To liaise with the Kitchen department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests to gain feedback on our product and operation quality.
• To maintain market awareness on consumers expectations and market needs and trends in the city
• To suggest new products and services in order to anticipate guests needs
• To attend all Food and Beverage meeting and run daily operations meeting

• Bachelor degree in Hotel Management
• Minimum of 8 years’ experience in Luxury Hotel
• Aware of local market / competition