Food and Beverage Manager

People

• Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues

• Train colleagues to make sure they deliver with compliance and to the standards we expect

• Recommend or initiate any HR elated actions where needed

Financial

• Help prepare the hotel’s annual budget and the setting of departmental goals

• Monitor budget and control expenses with a focus on food, beverage and labour costs

• Working with the catering office, identify additional sales opportunities to enhance revenue

• Drive promotions that deliver great dining experiences for guests at a good value

• Make sure credit and financial transactions are handled in a secure manner

Guest Experience

• Make sure all food and beverage equipment is in operational condition and regularly cleaned

• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs

• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction

Responsible Business

• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions

• Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef

• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste

• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment

• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done