Roles & Responsibilities

Responsibilities

Financial

• To co-ordinate with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.
• To ensure that each All F&B outlet is managed successfully as an independent profit center.
• To ensure that each outlet is managed by the Outlet Manager and Head Chef who are totally accountable for their profitability.
• To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.
• To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.
• To ensure that the department operational budget is strictly adhered to.
• To monitor all costs and recommend / institute measures to control them.
• To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.
• To prepare All F&B outlets capital expenditure plan annual together with the Executive Chef.

Operational

• To ensure that all the outlets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
• ·To implement a flexible employee base, with the right mix of full time and part time employees. To allocate employees over the department based on established business levels for the day.
• To assign responsibilities to subordinates and to check their performance periodically.
• To represent the F&B Department on the HOD Committee.
• To support staff needs in other departments based on the hotel priorities and anticipated business levels.
• To monitor service and food and beverage standards in all outlets. To work with the Outlet Managers and respective Head Chefs to take corrective action where necessary.
• To be available and on duty during peak periods and practice hands on management style.
• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the F&B operations.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.
• To personally and frequently verify that guests in all the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the All outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).
• Create an atmosphere in all event management operations areas that meets or exceeds guest expectations.
• Sets a positive example for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handles guest problems and complaints.
• Empower employees to provide excellent customer service.
• Ensure employees understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

F&B Product

• To frequently verify that only fresh products are used in food and beverage preparation and that hygiene standards are in compliance with regulatory requirements.
• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.
• To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team.
• To encourage creativity among the outlet teams.
• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.
• To focus on upselling program to optimize revenue in all outlets.

Administration

• To ensure that all departmental operations manual are prepared and updated annually.
• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.
• To conduct monthly Food & Beverage Meeting.
• To ensure that all meetings are well planned, efficient and results oriented.
• To conduct daily operations briefing with all Outlet Managers.
• To ensure that deadlines on all projects are met.

Marketing

• To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
• To continuously seek ways to assist the outlet management maximize their revenues and profits.
• To monitor and analyze the activities and trend of competitive restaurants and bars.
• To ensure that all outlet management teams are fully aware of market needs and trends and that their products meet these requirements.
• To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

General

• To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.
• To undertake any reasonable tasks and secondary duties as assigned by the General Manager.
• To respond to any changes in the F&B Department function as dictated by the hotel.
• To project at all times a positive and motivated attitude and exercise self-control.
• To have a complete understanding of the Hotel's Policies and Procedures.
• To provide a courteous and professional service at all times.

Training and Employee Relations

• To recruit and select and train F&B outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.
• To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
• To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.
• To conduct yearly performance appraisal and give employees regular feedback on their job performance.
• To ensure that all employees in the F&B Department participate in the Employee Opinion Survey which is conducted annually.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.
• To ensure that all employees provide a courteous and professional service at all times.
• To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
• To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.
• To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

Sales

• Aggressive involves initiation and development of quality leads to ensure growth of banquet sales both in-house and outside catering.
• Develop existing business and solicit new catering business through catering lead generation and catering sales marketing. Solicits new catering customers through traditional and non-traditional sales techniques.

Managing Profitability

• Assist in developing working relationships with outside vendors and establishing prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property as needed.
• Create opportunities to upsell during event planning.
• Assist in managing department controllable expenses to achieve or exceed budgeted goals.

• Minimum certificate in Hotel Management or F&B Management.
• Minimum 6 - 8 years in a supervisory role in hotels F&B outlets.
• Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate.

Tell employers what skills you have

Anticipation
Upselling
Budgets
Streamlining
Cost Management
Service Recovery
Administration
Guest Relations
Procurement
Event Planning
Capital
Performance Appraisal
Scheduling
Hotel Management
Employee Relations
Catering