F&B Manager

1.     Job Role –  To be responsible for managing all F&B operations and for delivering an excellent guest experience. To be able to forecast, plan and manage all F&B outlets, staff and finance and to maximize sales and revenue through customer satisfaction and employee engagement.

2.     Job Descriptions-

(a) Guest Satisfaction: Assuring the guest satisfaction and maximization of GSTSs score by surpassing guest expectation by doing effective complain handling and proper service recovery.

(b) Service Standard: Preserve excellent levels of external and internal guest services. Identify customer needs and respond proactively to all of their concerns

 (c) Innovations: Monitor industry trends and makes recommendations to improve competitive status of the outlet.

(d) Menu Planning: Liaise with head chef and kitchen to ensure efficient operation of the kitchen and quality menus are designed to suit the business and achieve budgeted food cost, oversee the planning and implementation of menus and wine lists.

(e) Employee satisfaction: Utilize leadership skills and motivational techniques in order to maximize employee productivity and satisfaction of direct reports.

        (f) Leadership: To lead team by recruiting, training, appraising talented personnel.

 

         (g) Coordination: coordinate and follow up with other departments for the

           effective operations and to achieve the departmental goals

 

         (h) Communication: Keeps immediate supervisor promptly and fully informed of

             all problems or unusual matters of significance.

 

            (i) Cost Control: Breakage/Pilferage control by implementing the best practices.

(j)    Revenue Management: Achieve revenue and profit goals by developing and implementing strategies to increase revenue. To establish, targets, KPI (Key process Indicators), schedules, policies and Procedures

(k) Compliance of policies: Comply with all health and safety regulations.