Asst. Manager/Manager-Food & Beverage (SKS Inn resort)

Job Description

Title: Asst. Manager/Manager-Food & Beverage (SKS Inn resort)

Company Name: SKS Foundation

Vacancy: 01

Age: At least 32 years

Job Location: Gaibandha (Gaibandha Sadar)

Salary: Tk. 50000 (Monthly)

Experience:

• 8 to 10 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Bachelor of Business Administration (BBA) in Hospitality Management

Bachelor of Business Administration (BBA) in Hospitality Management, Master of Business Administration (MBA)

• 8 to 10 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Age At least 32 years
• Only Male

• A Largest 4-star Resort at North Bengal is looking a forward employee who Achievement of budgeted food sales, beverage sales, labor costs and profitability.

  Achievement of budgeted food sales, beverage sales, labour costs and profitability.

  Completion of Customer Follow-up calls on a timely basis.

  Timely analysis of Food & Beverage Prices in relation to competition.

  Participation and input towards F&B Marketing activities.

  Entertainment of potential and existing customers.

  Preparation of sales Promotions & mailings.

  Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

  Telemarketing to previous clients to inquire about possible future bookings.

  Development and maintenance of all department control procedures.

  Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

  To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

  To confirm all details relative to group functions with meeting/banquet planners.

  Supervision of daily paper flow including Proposals, and Function Contracts.

  Maintenance of Resort credit policies.

  Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)

  Purchasing of purchase requirements of small wares, linens requirements etc.

  Directly responsible for larger groups…overseeing medium and smaller groups:

  Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.

  Work with the Chef and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.

  Completion of monthly inventory

  All other duties as directed by the General Manager or Top management.

• Mobile bill
• Salary Review: Yearly
• Festival Bonus: 2

Accommodation.

Service Charges.

Food.