Food & Beverage Manager

Food & Beverage Manager (FBM) is responsible for overseeing the entire operation of restaurant, bar & lounge, banquet and culinary at Press Club to deliver an excellent guest experience while training staff and working within budgeted guidelines.

1. Operation (70%):

- Oversee operations of Food and Beverage outlets, double checking daily functions and informing amendment (if any) to related departments;

- Cooperate with Executive Chef in the creation of menus, beverage and wine list, while incorporating a menu pricing structure that will support the bottom line goals;

- Work closely with Chef and all kitchen personnel. Provides daily communication to ensure consistent kitchen to front of the house operations;

- Maintain records of special events, house counts, food covers and daily business volumes;

- Implement policies and procedures for the Food & Beverage department including compliance of company standards relating to quality of products and services, subject to DGM/ GM’s approval;

- Driver to delivery luxury experiences to guests and always maintain exceptional customer services;

- Ensure information is communicated effectively among all sections;

- Address guest complaints in a timely manner and advise DGM/ GM about appropriate corrective actions taken;

- Greet VIP clients and suggest adequate menus & services, ensure their orders are satisfied;

- Maintain good relationship with VIP clients and entice them to come to the outlets; Communicate with them directly from times to times and take good care of them;

- Incentivize team members to maximize sales and revenue;

- Provide ongoing feedback to staff, conduct performance appraisals, and disciplinary action, according to the company policy and procedures.;

- Develop on‐going professional development and training programs for food production, service and bar production/service personnel;

- Participate in selection procedure; train, coach and develop a successful and enthusiastic team of associates, and motivate staff members to maintain an efficient job performance.;

- Handle staff line‐ups prior to all functions;

- Conduct weekly F&B meetings to discuss: Financial results, Business plan, Changes in content of coperation and New management policies;

- Plan and implement procedures for special events and banquet functions.

2. Business Development (20%)

- Meet & consult customers of F&B services with Sales Team;

- Being the main contact point with partners, suppliers and clients;

- Maintaining strong, long‐lasting relationships and expanding networks in F&B industry.

3. Other tasks (10%)

- Manage Master Wine List;

- Overseeing inventory and stock control monthly;

- Develop an operating budget for the department’s revenue outlets; after approval, monitor and take corrective action as necessary to assure that budget goals are attained and department profits are maximized;

- Increase sales and minimize costs, including food, beverage;

- Undertake other tasks as assigned by DGM/ GM;

- Taking part in other projects as assigned by the Management Board.