Food & Beverage Manager/ Trưởng Bộ phận Ẩm thực

Food & Beverage Manager

- The Food & Beverage Manager is responding for the overall administration and operation of the Food & Beverage Department to maximize profits, enforce quality standards, maintenance of high staff performance and ensures customer satisfaction;

- To ensure consistency in quality of service provided in all restaurants, bars and banquet meeting the minimum standards of the hotel;

- Reviews action plan and service guidelines every 6 months, and implement accordingly to maximize guest satisfaction;

- Ensure consistency of quality, taste, presentation, temperature of food & beverage served in all restaurants, bars and banquet;

- Ensures strict hygiene practice is strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers and participate weekly Hygiene inspection;

- To conduct and attend regular meetings and review the outlet sales activity, costing and expenses, catering sales activity as well as departmental achievements, problems and challenges;

- Review food and beverage cost analysis on a daily basis to maintain in line with budgeted and forecasted figures;

- Plan future business strategy and review ongoing action plan progress;

- Controls casual labour and overtime submitted by Outlet Managers;

- Ensures compliance with minimum training levels (as required by policy) is met;

- Establishes an annual promotion and menu plan with the Executive Chef and Establishes festive season calendar and annual entertainment concept;

- Responsibility include, but are not limited to, performing and coordinating a variety of duties and tasks assigned by the General Manager;