Jumat, 30 Maret 2012

Food And Beverage Manager Job Desc

Job title                                  :               Food And Beverage Manager          
Department                                          :               F & B

REPORTING LINE                         

Report to                                               :               General Manager
Responsible for                    :               Directing and supervising the activities of the department heads and section heads
in food and beverage service and production.


Vertically                                               :               All Executives and Department Heads
Horizontally                                         :               All F&B Staff


Over Money                                         :               None
Over Staff                                             :               Has authority to direct all F&B Managers, Supervisors and staff in accordance               
                                                                with Hotel policies procedures

Directs and coordinates all activities in the food and beverage outlets in terms of operation and administration, to ensure all efforts are directed towards guest satisfaction, employee satisfaction and a profitable food and beverage operation in accordance to the Hotel policies and procedures.

Under the general guidance of the General Manager, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration.


1.       Responsible for the administration, operation and coordination of all food and beverage outlets and banquet.
2.       Responsible for guiding the department heads and section heads in F & B service in the performance of their jobs in accordance to Hotel policies and procedures.
3.         Responsible for achieving financial goals, by maximizing revenue and minimizing costs.
4.         Responsible for implementing the Policies and Procedures in operating the food and beverage          outlets and banquet.
5.         Responsible for ensuring sufficient operating equipment and supplies for service.
6.         Responsible for establishing and maintaining high sanitation standards in all food and beverage outlets.
7.         Responsible for providing functional assistance to operation during peak periods and functions.
8.       Responsible for ensuring all food and beverage outlets are covered with management staff during operation.
9.       Responsible for implementing special promotions and events for all food and beverage outlets, to attain a profitable food and beverage operation.


1.         Communicates effectively with guests, clients, government officials and other important individuals to
ensure satisfaction in service and product.


1.       Monitors budget via controllable costs, monthly financial statements (Profit and Loss) and manpower report.
2.         Assists in establishing financial goals and other goal setting for food and beverage outlets in the       preparation of annual operating budget.
3.         Takes timely corrective actions and reacts to business trends to ensure budget commitment is on line.
4.         Conducts effective meetings as scheduled, with all food and beverage outlet heads.
5.         Schedules personnel consistent with the volume of business and needs in service.
6.         Identifies and solves problems in a timely manner.
7.         Capable of deciding the level of authority and responsibility that can be delegated.
8.         Carries out a firm and fair employee treatment policy.
9.         Prepares and submits all reports required from food and beverage service, as dictated by
            reporting system.
10.       Attends meetings and training sessions organized by the Hotel management for the position.


1.         Reports to the Resident Manager.
2.       Directs and supervises the activities of the department heads and section heads in food and beverage service.
3.         Coordinates with other department heads for functions and other activities in the Hotel.
4.         Establishes two way communication and coordination with related departments like Sales and          Marketing, Front Office, Housekeeping, Engineering and Finance.
5.       Communicates effectively with guests, subordinates, immediate superior and other department heads.  Capable of expressing clearly, listening and absorbing information.


1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to the Engineering department.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the hotel if required.
2.       Ensure truth training that all F&B upervisor and staff are aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Comply with Hotel policies and procedures.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.


1.       Interviews, hires and orients effectively for food and beverage service management staff and all other food and beverage service employees.
2.         Coaches and counsels food and beverage outlet heads effectively.
3.         Evaluates objectively the performance of food and beverage outlet heads and staff.
4.         Identifies training needs within food and beverage service department, and implements employee
            development and training program.
5.         Prepares, conducts and supervise training for food and beverage Outlet heads and staff.
6.         Motivates a strong team amongst F & B service personnel.


1.       Assists in establishing objectives and strategies in the annual Marketing Plan, conceptualizes promotions for all food and beverage outlets, including the successful implementation.
2.         Ensures truth in menu and advertising.


1.         Knows and understands the job description of all position in food and beverage service.
2.         Establishes and implements all the food and beverage policies and procedures in the outlets, and      banquet.
3.         Recognizes good quality products and presentation.
4.         Directs all efforts in food and beverage to maintain all service standards established
            for food and beverage department.
5.         Maintains high sanitation standard throughout the food and beverage outlets.
6.         Provides assistance in the outlets when required during peak periods.
7.       Knowledgeable on all local laws concerning beverage, sanitation and safety, control of liquor, beer and  wine.


1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.
2.       Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service.
3.         Interacts with clients, guests, government officials, suppliers and other important individuals
            in the community in promoting the facilities and services of the hotel.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


1.         May be rotated to different outlets and other temporary task within the Hotel.


POSITION:          Food And Beverage Manager                           DEPARTMENT: F & B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Graduated from Catering School                     Hotel and F&B Management diploma

EXPERIENCE                      5 years in 4 star property in F&B                   1 year as F&B manager in a similar
INTERPERSONAL           Mature leader, confident and fair
SKILLS                                                Very good motivation and development skills
                                                                Administration and Manpower Management
                                                                Financial and budgeting awareness

COMMUNICATION         English - written and verbal                               French & Arabic
                                                                Skill able to get along with people
                                                                at all levels, guest orientated

SPECIFIC                                            Should be able to handle
                                                                pressure and find appropriate
                                                                answer in any situation

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle

OTHER                                                Good experience with reference
REQUIREMENT                               in most of different F&B dept.
                                                                Minimum age 25 years


WORKING                          Well maintained F&B environment
 CONDITIONS                    Open, friendly environment
                                                with responsibilities and pressure

WORKING                          Flexible hours in accordance with job requirement
HOURS                                 should not fall into a routine.

                                [Employee]  [Date]                                              [Department Head] [Date]
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