Food & Beverages Manager at Garden Top Hotel

Job Responsibilities

• Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place.
• Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed.
• Participates in development of recognition programs for staff, advertising and promotional programs and campaigns to increase market awareness and penetration.
• Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary.
• Checks the food & beverage outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests.
• Is proficient in all food & beverage procedures to be a resource when needed.
• Taking stock and inventory.
• Challenges employees within department to achieve optimum food cost percentage and service per employee.
• Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation.
• Monitors food & beverage sales regarding discounts.
• Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results.
• Plans and co-ordinates in-house activities and package plans with Executive Chef.
• Direct and Manage Food & Beverage Department to Achieve Food & Beverage Goals
• Utilizes leadership skills and motivation to maximize employee productivity and satisfaction.
• Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads.
• Selects and develops strategies to improve guest service, food production techniques and efficiency.
• Analyses financial reports relating to food & beverage, and takes corrective action and follow-up.
• Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”
• Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration.

Requirements

• He or she should possess B.Sc or HND in any discipline and must have worked as Food & Beverages Manager in a reputable hotel with a working experience of 3 - 8 years which will be an added advantage.