Food and Beverage Manager at Smart Partners

Industry: Hospitality
Reports to : Director of Food and Beverage

Job Scope

• Under the general guidance and supervision of the Director of Food and Beverage or his/her delegate and within the limits of the Hotel's policies and procedures.
• The Food and Beverage Manager would be responsible for overseeing all aspects of the Food and Beverage operations.

Key Job Responsibilities

• Supervises the functioning of all Food and Beverage employees. Facilitates sales and costs to ensure maximum profit for the Department
• To controls and analyze, on an on-going basis, the following:
  • Sales and Departmental Cost
  • Quality and Presentation of Food and Beverage Products
  • Service Standard
  • Condition and Cleanliness of facilities and equipmentТs
  • Quality of Entertainment
  • Guest Satisfaction and Marketing
• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality.
• Supervises and coordinates pricing and preparation of menus, beverage and wine list.
• Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage per stock. Approves all wine purchases and other Food and
• Beverage items in accordance with the HotelТs policy
• Conducts weekly Food and Beverage meetings related to but not limited to the following:
  • Overall Food and Beverage financial results and profitability
  • Projected business and Operations results and problems
  • Changes in procedures and new management policies
  • Quality, sales and productivity improvement
• Keeps an up-to-date standard recipe file for all Food and Beverage items to include:
  • Sales History and Mix
  • Actual and potential costs
  • Productivity time and costs
• Be aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hospitality industry through trade literature and actual surveys.

Background, Skills And Experience

• A Bachelor's Degree in Hotel and Restaurant Management or any related discipline
• Minimum of 8 years experience within the Hospitality Industry preferably in a Five Star Hotel with at least 5 years experience in a similar position.
• Good Communication and Interpersonal skills
• A good understanding of Food and Beverage Budgeting/ policy formulation
• He/she must be Detailed Oriented and show good problem solving and analytical skills
• Good Leadership skills
• Ability to assign and delegate work and authority to others.
• Excellent Analytical and Problem Solving Skills.
• Understanding of complex information and requirements
• Flexibility to respond to a range of different work situations.
• Ability to deliver under Tight Deadlines and within constraints