Food & Beverage Manager

Job Description

Title: Food & Beverage Manager

Company Name: Hotel Sarina

Vacancy: 1

Age: 35 to 50 years

Job Location: Dhaka

Salary: --

Experience:

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

• Bachelor/Honors

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

• Age 35 to 50 years
• Only Male

Ø  Achievement of budgeted food sales, beverage sales, labor costs and profitability.

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

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

Ø  Participation and input towards F&B Marketing activities.

Ø  Entertainment of potential and existing customers.

Ø  Preparation of Sales Promotions & Mailings.

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

Ø  Telemarketing to previous clients to inquire about possible future bookings.

Ø  Development and maintenance of all department control procedures.

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

Ø  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.

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

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

Ø  Maintenance of Hotel credit policies.

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

Ø  Evaluation forms must accompany all invoices.

Ø  Gather for large events; oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

Ø  Completion of monthly forecast.

Ø  Attendance and participation at weekly F & B meeting and Department Head meeting.

Ø  To assist in menu planning and pricing.

Ø  Development and maintenance of department manual.

Ø  Supervision of weekly payroll input.

Ø  Be available to Hotel Staff at all times in case of emergency.

Ø  Must have a complete knowledge of Fire Procedures.

Ø  All other duties as directed by the General Manager or Assistant General Manager.

Ø  Participation in Manager on Duty shifts as required.

Ø  Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

Ø  Assure the maintenance of bar control policies.

Ø  Assure completion of requisitions where deemed necessary.

Ø  Assure the completion of weekly schedule and shift duties while: a. Maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent 

Ø  Completion of monthly inventory.

Ø  Assure timely completion of function bills.

Ø  Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

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

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

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

Ø  Ensuring that services meet customer specifications.

Ø  Quality of meeting room set-up.

Ø  Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

Ø  Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.

Ø  Establish a rapport with groups to ensure guest satisfaction and repeat business.

Ø  Minimize number of customer complaints.

Ø  Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

Ø  Staff professional attitude and proper meeting Company appearance and uniform standards.

Ø  Teamwork-Relations with co-workers and management.

Ø  Quality of Food & Beverage services and department phone handling.

Ø  Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.

Ø  Responsible for staff training and development.

Ø  Ensure all staffs have ‘Smart Serve’ certification.

Ø  Proper hiring procedures followed. For management positions, either the HR Manager or the General Manager must join the Food & Beverage Manager for all interviews. For line personnel, Proper termination procedures must be followed.

Ø  Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.

Ø  Personal development and growth.

Ø  Discipline of personnel when required.

Ø  Responsible for overseeing all scheduling within the department.

Ø  Participation towards overall Hotel Maintenance and cleanliness.

Ø  Achieving service that exceeds expectations.

Ø  Overall maintenance of the operation at a level in keeping with the standards prescribed.

Ø  Minimize the number of Workmen`s Compensation claims. Report any deficiencies in equipment and facilities.

• Mobile bill
• Salary Review: Yearly