Food and Beverage Manager

The Role
SCOPE AND GENERAL PURPOSE Must be thoroughly familiar with all corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all STAFF under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below. Organisation of F&B administration Compilation of and adherence to financial budgets within F&B (Avg. covers, revenue, costs & related expenses). Co-operation with hotel’s Rooms Division Guest Relation Co-ordination with Sales Offices The following duties within frame of work: 1. Commercial / Sales 2. Kitchen and Food Production, Storage 3. Stewarding & Buffets 4. Administration / F&B Control / Purchasing 5. Quality / Product / Image 6. General MAIN DUTIES AND RESPONSIBILITIES Strong accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff. He/she exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours. Close co-ordination between Front Office, Housekeeping and the Sales as well as the Guest Relation. To maintain our standards of quality, service and facilities in all departments over which he/she has responsibility and authority. He/she is responsible for the overall smooth and economical running of the entire Food & Beverage department. Assisting the management in implementing and supervising the Operational Standards as well as the Hotel’s internal rules and regulations. RESPONSIBILITY & AUTHORITY Internal: Works in harmony with his/her colleagues, Housekeeping, Sales & Accounting External: Clients of the hotel, suppliers and other business partners. Materials: All hotel related material, machines, FF&E, assets, operating supply etc. More detailed duties and responsibilities are listed attached in form of a checklist and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfil the duties the jobholder is given the relevant authority to reach the goals by the General Manager of the Hotel operation FOOD & BEVERAGE MANAGER - WORK PERFORMED: COMMERCIAL / SALES: a) To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager. b) Together with the GM and the Financial Controller he/she has to plan the yearly targets and financial budgets for his/her area. c) Is responsible for the annual planning of food promotions. d) Monitors new offers in respect of planning, test cooking, printing matters and advertising, decoration and background music. e) He/she initiates and supervises staff sales training to promote additional selling. f) Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, payroll and food cost, cleanliness, sanitation and hygiene. g) He/she checks permanently the Room Service and guaranties a well organised and fast service. h) He/she makes sure that mini bar filling up procedures are done correctly and swiftly. i) He/she supervises all outside catering and in-house parties in respect of sales, organisation and proper service during the event. j) Makes sure offers and calculations are done properly and billing is done accordingly. k) Co-ordinates and monitors tour group dining. KITCHEN & FOOD PRODUCTION, STORAGE: l) Controls the quality standard of food in the entire operation. m) In collaboration with the Chef he/she ensures all preparation of food is done according to our recipes and presentation standards. n) Kitchen Organisation: Supervises Chef in regard of staff productivity, work schedules, work procedures, food cost. o) Recipes and Manuals: Checks the production of food according to recipes and is responsible all files are up to date and in proper usage. p) Storage of F&B: Checks permanently all store rooms and fridges and ensures the food is stored properly, clean and hygienic. He/she makes sure only fresh and valid (expire date) food or beverage is in the stores. He/she also checks temperatures in all cooled devices. STEWARDING AND BUFFETS: q) Follows up the procedures of washing up, usage of cleaning material staff efficiency and equipment. r) Follows up the Stewarding department in the cleaning of all concerned areas and assigns special duties to Chief Steward in regard of cleanliness & hygiene. s) Is responsible for the control and consumption of china, glass and cutlery. He/she has the breakage under control as well as the stock levels in the store (in co-ordination with accounting). ADMINISTRATION / CONTROL / PURCHASING: t) Checks work schedules of the entire F&B division and secures staff is planned to the requirement of the operation. u) Advises purchasing in respect of quality and quantity (together with Chef). v) Has the right to refuse delivery if commodities do not comply with our specifications and quality standards. w) He/she signs all purc