Food and Beverage Manager

Job Description

Title: Food and Beverage Manager

Company Name: Hotel Sea Moon

Vacancy: 1

Age: 30 to 40 years

Job Location: Cox`s Bazar

Salary: Negotiable

Experience:

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

• Bachelor of Business Administration (BBA) in Hospitality Management
• Culinary schooling will add an advantage

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

• Age 30 to 40 years

• The applicants should have experience in the following business area(s): Hotel, Restaurant
• Proven work experience as an F&B Manager or in a similar role.
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with the ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like Destiny & Opera, Flex, etc.
• Strong leadership, motivational skills
• Acute financial management skills
• Skills & Expertise: Restaurant Expert Restaurant Management

Context: Hotel Sea Moon, A Premium Residence by Unique Hotel, is looking for an F&B Manager to develop and implement excellent service activities that increase brand value.

Workplace: Work at Rupchada Restaurant (Hotel Sea Moon)

Job Location: Hotel Sea Moon, Dolphin Circle, Kolatoli, Cox’s Bazar.

Responsibilities:

• Ensuring profit margins are achieved in each financial period from each department of F&B service.
• Planning menus for various service areas in liaison with the kitchen.
• Purchasing material and equipment for F&B Service’s department.
• Managing the functions in the dining room
• Ordering material
• Stock-taking or inventory checking.
• Supervising, training, grooming, and evaluating the subordinates
• Preparing reports of staff and sales
• Managing budgets
• Handling daily sales and coordinating with cashiers
• Ensuring that cultural values and core standards of the F&B department are met
• Controlling labor expenses through staffing, budgeting, and scheduling
• Handling guest complaints
• Providing special requests
• Setting service standards for banquets
• Forecasting and allocating budgets for various types of events such as conferences, meetings, etc.
• Achieving food and beverage sales
• Controlling chinaware, cutlery, glassware, linen, and equipment
• Handling decorations.
• Purchasing required stock by following appropriate requisition procedures
• Following up on each function by receiving guest feedback and submitting it to the General Manager
• Participating in departmental meetings
• Planning and pricing menu
• Forecasting the daily flow of customers
• Allocating the right number of staff according to customer influx
• Tracking all types of drink sales
• Allocating cleaning and tendering tasks

• Mobile bill
• Salary Review: Yearly
• Festival Bonus: 2
Service Charge Uniform Meal Accommodation