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.
COMMUNICATION LINES
Vertically :
All Executives and
Department Heads
Horizontally : All F&B Staff
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct all
F&B Managers, Supervisors and staff in accordance
with
Hotel policies procedures
GENERAL MISSION
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.
RESPONSIBILITIES
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. CUSTOMER SERVICE
1. Communicates
effectively with guests, clients, government officials and other important
individuals to
ensure satisfaction in service and product.
2. BUSINESS MANAGEMENT
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.
3. COMMUNICATION
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.
4. ASSET MANAGEMENT
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.
5. SECURITY & SAFETY
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.
6. HUMAN RESPONSIBILITIES
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.
7. MARKETING
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.
8. TECHNICAL RESPONSIBILITIES
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.
9. REPRESENTING HOTEL TO THE COMMUNITY
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.
10. DIVULGING OF HOTEL INFORMATION
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.
11. TEMPORARY MISSION
1. May be rotated to
different outlets and other temporary task within the Hotel.
PERSON SPECIFICATIONS
POSITION: Food
And Beverage Manager DEPARTMENT: F & B
SKILLS ESSENTIAL DESIRABLE
EDUCATION,
Graduated from Catering School Hotel and F&B
Management diploma
QUALIFICATIONS
EXPERIENCE 5 years in 4 star property in F&B 1 year as F&B manager in
a similar
operation
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
pressure
OTHER Good experience with reference
REQUIREMENT in most of different F&B dept.
Minimum age 25 years
MISCELLANEOUS
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.
Signature:
[Employee] [Date] [Department
Head] [Date]