Food & Beverage Service Manager

TASKS, DUTIES AND RESPONSIBILITIES
ASSESS, EVALUATE AND ENSURE FOOD & DRINKS GOALS ARE MET

§ Develops, implements and evaluates the hotel's marketing plan, general
business plan, marketing and sales strategies to ensure optimum guest
satisfaction, sales maximisation and profitability
§ Monitors present and future trends, practices and systems in the Food &
Drinks industry to ensure that the hotel's Food & Drinks operations are
competitive in the market place
§ Conducts weekly inspections of the Food & Drinks regions to ensure the
property and FF&E are kept in the best condition, and recommends preventive
maintenance to the General Manager where needed
§ Participates in development of recognition programmes for staff, advertising
and promotional programs and campaigns to increase market awareness and
penetration
§ Randomly inspects all Food & Drinks regions on a daily basis to ensure
facilities and equipment are clean, well maintained and replaced if necessary
§ Checks the Food & Drinks outlets' reservation lists, hotel arrival list,
conference guest list, and VIP list to ensure that own staff is aware of VIP
guests
§ Is proficient in all Food & Drinks procedures to be a resource when needed
§ Challenges employees within department to achieve optimum food cost
percentage and service per employee
§ Controls and analyses departmental costs on an ongoing basis; takes action
to control negative deviation
§ Monitors Food & Drinks sales regarding discounts
§ Audits Food & Drinks services and quality on a regular basis and develops
and implements strategies to improve results
§ Plans and co-ordinates in-house activities and package plans with Executive
Chef, Director of Sales and Revenue Manager

DIRECT AND MANAGE FOOD & DRINKS DEPARTMENT TO ACHIEVE FOOD & DRINKS GOALS
§ Utilises leadership skills and motivation to maximise employee productivity
and satisfaction
§ Monitors hotel's overall service and team work daily,
§ Selects and develops strategies to improve guest service, food production
techniques and efficiency in collaboration with Executive Chef
§ Analyses financial reports relating to Food & Drinks, and takes corrective
action and follow-up
§ Manages and co-ordinates pricing and preparation of menus, beverages, and
wine lists by taking the following into consideration:
* local requirements
* market needs
* competition
* trends
* potential costs and labour costs
* availability of Food & Drinks products
* merchandising and promotions
§ Approves all wine purchasing, and other Food & Drinks items in accordance
with corporate quality standards
§ With Executive Chef, maintains an updated recipe file for all Food & Drinks
items to include:
* sales history
* sales mix
* actual costs
* potential costs
* par stocks
* production time
§ Prepares Food & Drinks business plan based on input from Food & Drinks Line
Managers
§ Assists in the development of the hotel's annual business plan, by
developing strategies to increase sales in Food & Drinks

LAWS, REGULATIONS AND POLICIES
§ Monitors and makes sure the Food & Drinks departments follow all applicable
laws
§ Monitors purchasing practices to ensure maximum quality to lowest possible
price
§ Monitors and ensures highest levels of guest satisfaction by providing
quality guest services and products within corporate standards

HUMAN RESOURCES MANAGEMENT
§ Assists in interviews and selects potential candidates and Supervisors for
department
§ Assists Line Managers in the selection process of candidates
§ Develops and recommends appropriate training to meet guest needs
§ Checks that staff meets and exceeds guest expectations by training and
encouraging staff to provide Yes, I Can! service
§ Identifies training needs, and makes sure staff receives training, including
skills training to provide consistent, reliable service
§ Assists Food & Drinks Line Managers to assess training needs and develop
their departmental training plans
§ Identifies employees with potential for promotion and/or transfer and makes
appropriate development plans for him/her together with the Cluster Director
of Human Resources
§ Supports Line Manager in maintaining all requirement for Departmental
Trainers in the outlets
§ Supports Line Managers in implementing and sustaining the Buddy System in
the Department for all new comers
§ Conducts and guides Line Managers, and works closely with the Cluster
Director of Human Resources on the following Human Resources related tasks:
* Annual and Mid-Year Talent Reviews
* Coaching
* Counselling
* Discipline and grievance
* Employee relations
* Wage and salary administration
* Compensation and benefits
* Succession planning

EMPLOYEE RELATIONS
§ Fosters and develops effective employee relations within department and
throughout the hotel
§ Establishes and maintains effective internal communications, including daily
meetings with own Line Managers and Supervisors, to ensure optimum team work
and productivity
§ Conducts monthly departmental meetings with all Food & Drinks staff present
§ Looks for ways to motivate and challenge employees
§ Responsible Business: show involvement and be interested in environmental
and/or social issues by participating in Responsible Business hotel and
departmental activities

HEALTH AND SAFETY

§ Ensures that all potential and real hazards are reported and reduced
immediately
§ Fully understands the hotel's fire, emergency, and bomb procedures
§ Ensures that emergency procedures are practised and enforced to provide for
the security and safety of guests and employees
§ Ensures that employees work in a safe manner that does not harm or injure
self or others
§ Stimulates and encourages a general awareness of health and safety in tasks
and activities carried out within the division
§ Ensures the safety of the people and property within the premises by
applying hotel regulations, adhering to existing laws and regulations
§ Anticipates possible and probable hazards and conditions and either corrects
them or takes action to prevent them from happening
§ Ensures that the highest standards of personal hygiene, dress, uniform,
appearance, body language and conduct of hotel employees is maintained by all
employees in the department

MISCELLANEOUS

§ Attends meetings and training required by the General Manager and Hotel
Manager
§ Assists colleagues to perform similar or related jobs when necessary
§ Ensures guest satisfaction by attending to their requests and inquires
courteously and efficiently
§ Accepts flexible work schedule necessary for uninterrupted service to hotel
guests
§ Maintains own working area, materials and company property clean, tidy and
in good shape; reports defective materials and equipment to appropriate
individual
§ Continuously seeks to endeavour and improve the department's efficient
operation, and knowledge of own job function
§ Is well updated on, and possesses solid knowledge of the following:
* Hotel fire, bomb and emergency procedures
* Hotel health and safety policies and procedures
* Hotel facilities and nearby sights of interest and importance (i.e. hospitals,
stations, tourist sights)
* Hotel standards of operation and departmental procedures
* Current licensing relating to own department and the hotel
* Accepted methods of payment by the hotel
* Short and long term hotel, as well as corporate marketing and promotional programs
* Corporate clients and clients generating high business volume
* Union agreements if applicable
INDHOTEL