Food and Beverage Manager

Overview:
Oversee the full spectrum of food and beverage operations within the hotel.

Key Responsibilities:

• Direct the activities of all food and beverage outlets.
• Manage budgeting, financial performance, service quality, and operational standards.
• Ensure guest satisfaction, as measured by GSI scores, and strive for continuous improvement in these standards.
• Implement revised menus in outlets, streamline cost containment initiatives, and adjust staffing levels in response to seasonal needs.
• Assure the proper functioning of the point-of-sale system, coordinating with the systems department for maintenance and periodic upgrades.
• Select all food and beverage ingredients for purchase and reference them when developing menu recipes.
• Accomplish food and beverage service human resource strategies by determining accountability, communicating and enforcing values, policies, and procedures; providing counseling, discipline, planning, monitoring, appraising, and reviewing job contributions.
• Prepare schedules and payroll for all F&B department staff.

QUALIFICATIONS:

Education:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.

Experience:

• Minimum of 3-5 years of experience in restaurant management, preferably within a hotel setting.

Skills:

• Strong leadership and team management skills.
• Microsoft Office Suite Proficiency
• Strong verbal and written communication skills in English
• Proficiency in additional languages is a significant advantage
• Organizational abilities to manage multiple tasks simultaneously while maintaining high standards of service