Food & Beverage Manager at TIE Consulting Limited

Job Purpose

• Identify customers’ needs, respond proactively to all their concerns and manage their retention.
• Report on sales results and productivity to management
• Prepare Sales Promotions & Mailings, and F&B Marketing activities.
• Conduct market research, prepare reports, and analyze market trends.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Responsible for billings and overseeing all function billings
• Oversee all food and drink elements of club events

Key Responsibilities

• Manage inventory, purchase, storage and use of all food and beverage stock items.
• Preserve excellent levels of internal and external customer service.
• Telemarketing to Members and previous customers to inquire about possible future bookings and own events.
• Assign specific duties to all restaurant staff, instructing work duties and communicating with the GM & Exec Chef on all aspects of the food & beverage management.
• Co-ordinate with all meeting/banquet planners on their specific event requirements and inform them of services & facilities offered. This includes proposals, contracts, and estimated and actual function statements. Exec Chef to be included in all food-related discussions.
• Evaluation & feedback forms must accompany all invoices and completion of monthly forecast.
• Consistent check of Food and Beverage quality, restaurant, members lounge, Hub services and presentation.
• Liaise on an on-going basis with the Membership & Events Coordinators to ensure all member/guest needs and requirements will be met.
• Work with the executive chef to ensure all arrangements and details are dealt with.
• Ensure professional attitude and proper business attire when on the property, ready to attend to any Guests at any time.
• Establish targets, KPIs, schedules, policies, and procedures.
• Comply with all health and safety regulations and ensure the maintenance of bar control policies.
• Development and maintenance of all department control procedures.
• Supervise food tasting sessions with the Executive Chef and guide service staff on all menu implementation.
• Attend meetings with CEO, GM, and Executive Chef to discuss business strategy and review ongoing action plan progress, and other meetings as required.
• Maintains proper controls over purchase orders and requisitions
• Monitors monthly beverage inventory turnover and slow-moving items.
• Ensures bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Competitive analysis every six months by calling competition and gathering data such as room rental rates, menu pricing etc.

Qualifications and Skills

• Degree/certification/training in food & beverage/hospitality management is preferred.
• Minimum of 6 years of experience
• Strong background in fine dining
• Previous food & beverage experience in a similar role
• Events background is an advantage
• Passion for food and wines
• Advanced food hygiene qualification
• IT proficiency
• Excellent organizational and analytical skills