Food & Beverage Manager

Job Description

Title: Food & Beverage Manager

Company Name: Best Western,SKS,Chattogram

Vacancy: 2

Age: 30 to 45 years

Job Location: Chattogram (Chattogram Sadar)

Salary: Negotiable

Experience:

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

• Bachelor of Business Administration (BBA)

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

• Age 30 to 45 years

• Will Be prioritize if you have experience in Buffet Restaurant Management

• Will Be prioritize if you have experience in 4 or 5 Star Hotel

• Will be prioritize if you have experience in Banquet venue management

• Will be Prioritize if you have corporate party management experience

• Mice Management: planning and budgeting, venue and logistics coordination, contract negotiation, on-site event execution, and post-event analysis. Planners must set objectives, define the agenda, manage finances, select and book appropriate venues and vendors, handle all travel and ground transportation, and ensure a successful and engaging event experience for all participants

• Event Booking & Management: Excellent experience in party (wedding, birthday, corporate, get together) booking & overall management.

• Overseeing Daily Operations: Ensure the smooth operation of the restaurant, including staffing, food preparation, and customer service.

• Staff Management: Hire, train, schedule, and supervise restaurant staff, ensuring they provide excellent service and maintain high standards.

• Customer Service: Address customer concerns and ensure a high level of customer satisfaction. Handle any complaints or issues promptly and professionally.

• Inventory Control: Monitor inventory levels, order supplies, and manage vendor relationships to ensure that the restaurant is well-stocked.

• Food Quality and Safety: Ensure that all food is prepared and served in compliance with health and safety regulations. Maintain high standards of food quality and presentation.

• Financial Management: Monitor financial performance, including budgeting, cost control, and revenue management. Work to maximize profitability while maintaining quality.

• Menu Planning: Collaborate with chefs and kitchen staff to plan and update the menu, taking into account customer preferences and seasonal ingredients.

• Marketing and Promotion: Develop and implement marketing strategies to attract new customers and retain existing ones. Plan and execute special events and promotions.

• Cleanliness and Maintenance: Ensure that the restaurant is clean, well-maintained, and meets all health and safety standards. Coordinate maintenance and repairs as needed.

• T/A,Mobile bill
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 2

Service Charge