Oversee the operations of the indoor F&B outlets as assigned by the Director of F&B.
Attend and actively contribute to all relevant staff meetings and hotel trainings.
Conduct daily operations briefings with the Executive Chef in the absence of the Director of F&B / Assistant Director of F&B.
Attend or conduct in the absence of the Director of Food & Beverage daily or weekly Food & Beverage meetings.
Review and update all departmental operations manuals annually.
Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.
Monitor and constantly improve quality and guest satisfaction with the given tools, Leading Quality Assurance, Customer Satisfaction Survey.
Assist handling of guest complaints.
Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
Follow the local and global food & beverage trends.
Ensure that all managers plan and implement effective training programmes in the appointed outlets.
Be actively involved in the operations of the appointed outlets to ensure regular guest contact.
Respond to any changes within the Food & Beverage department as dictated by the hotel management.
Act as the secondary point of contact to the Corporate Food & Beverage Team.
Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.
Attend all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Director of Food & Beverage.
Set an example by reporting to duty punctually wearing business attire according to the hotels dress code, grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
Provide a professional and courteous service at all times and ensure that all employees follow the example.
Be knowledgeable of all services and products offered by the hotel.
Have a thorough knowledge and understanding of all food and beverage products and services.
Background and Key Competencies
Bachelor Degree in Hospitality Management or related field
Experience as F&B Manager or similar role in a high volume, multi departmental F&B Operation with highest level of service is preferred.
Minimum of 3 years of experience in F&B management role within a luxury / 5 star hotel environment.
Guest focused and passionate in food and beverage service
Committed in developing colleagues and ability in building effective teams
Business driven and result oriented
Displays humility, work values and integrity
Creative with excellent problem-solving skills