Manager (Food & Beverage)

Job Description

Title: Manager (Food & Beverage)

Company Name: Central Inn

Vacancy: 01

Age: 33 to 38 years

Job Location: Dhaka

Salary: --

Experience:

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

• HSC/Diploma in Hotel Management or Bachelor

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

• Age 33 to 38 years

• WITHOUT THE HOTEL RESORT EXPERIENCE NO NEED TO APPLY

• Proven track record as a F&B Manager in the hotel resort industry.

F&B Manager, you are responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience. A Food and Beverage Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage Restaurant & Banquet, Cafe operations.

• Maintain exceptional levels of customer service in the restaurant & banquet must be present.

• Manage guest queries in a timely and efficient manner.

• Work within budgeted guidelines in relation to Food & Beverage Costs.

• Set departmental targets.

• Develop menus with Chef & Sales Marketing.

• Accountable for monthly stock takes and departmental inventory.

• Evaluate guest satisfaction levels with a focus on continuous improvement.

• Assist other departments wherever necessary and maintain duty roster & good working relationships with Purchase, Chef, Store, HR.

• Maintain Store Requisition and coordinate with Waiter, Supervisor, Captain

• Willingness to develop team members and self.

• Flexibility to respond to a range of different work situations in the restaurant & banquet.

Banquet Responsibilities:

• Coordinate details of a contract with the banquet sales, Operations and the head chef.

• Plan the venue layout according to the number of guests and type of event in function sheet.

• Determine the number of waiters and servers required for an event and focus on service.

• Supervise the placement of tables, chairs, table settings, and serving stations to make sure they are placed properly or not.

• Communicate with the head chef to discuss the timing of the meal courses being served.

• Oversee the seating of guests, serving of meals and beverages, and the quick clearing of tables

• Manage the availability of liquor and soft drinks

• Prepare work schedules and complete documentation on time

• Answer customer questions and accommodate special requests when necessary in the restaurant and banquet.

• Perform any other duties and responsibilities assigned by the Management from time to time.