F&B Manager
Constance Prince Maurice
Lokasi pekerjaan
Mauritius
Status Pekerjaan
Waktu penuh
Detail Pekerjaan
Duties and Responsibilities:
Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.
I. Customer
• To ensure that guests feel welcomed and comfortable in all F&B outlets including Restaurants, Bars, In-Room Dining Service and in all places where F&B Services are provided to guests.
• To anticipate and attend to guests needs in all F&B outlets and ensure maximum guest satisfaction at all times.
• To ensure that guests are properly informed and guided as to the choices available to them in terms of F&B services.
• To meet guests regularly, listen to and discuss their preferences so as to ensure the best possible fit between guests’ requirements and services provided.
• To deal promptly with customer complaints and launch service recovery procedures whenever necessary.
• Improve the Food & Beverage Customer Satisfaction rating.
II Finance
• To promote incremental sales revenue in the F&B department.
• To prepare yearly F&B operating and CAPEX budgets.
• To monitor F&B budgets and costs as per company policy.
• To control inventories of Food and Beverage commodities, small equipment and other consumables.
• To ensure adequate yield and profitability of F&B operations.
III. Innovation, learning and growth
• To continuously introduce new concepts and ideas to develop the F&B services.
• To invest time and effort in his own development in order to be proactive and update in the latest developments in the field of F&B services and standards.
• To develop and implement an effective benchmarking system for the continuous improvement of the F&B operations.
• To initiate, supervise and monitor the implementation of appropriate training to enhance the level of knowledge, skills and attitude of F&B personnel.
• To ensure that the F&B Human Resources are well motivated and that all staff problems are promptly dealt with.
• To set annual and periodic objectives for all F&B outlets and operate an effective and timely Performance Management System
• To ensure that F&B personnel are recognized and adequately rewarded for their performances.
IV. Process
• To direct and supervise all F&B operations at close range by being physically involved in all aspects of the operations.
• To perform F&B Administrative tasks to the required proficiency level.
• To regularly review F&B service processes and standards with a view to constantly improve upon them.
• To work closely with the Executive Chef in the design of menus, buffets and other F&B service offers.
• To plan for the necessary manning level in all outlets in order to provide the highest service level within the agreed manning guide.
• To plan for the necessary equipment in order to ensure a hassle free operation.
• To collaborate with the Chief Engineer to set-up and operate a Preventive Maintenance program for all F&B outlets and equipment.
• To conduct daily and monthly communication meetings to ensure an effective flow of information occurs within the department.
• To regularly report to the General Manager and Hotel Manager on the state of the Department.
CANDIDATE PROFILE:
Qualification:
• Higher National Diploma in Hotel Management with specialization in Food & Beverage Management from a reputable institution or equivalent.
Experience:
• At least 5 years’ experience in Luxury Hotel Operations & Management as Assistant F&B Manager or 3 years as F&B Manager.
• Proven experience working in a top luxury resorts with at least 90 rooms.
• Proven food and beverage management experience
Technical skills:
• Working knowledge of various computer software programs (MS Office, Opera, Prolific, Restaurant Management software, POS) would be an advantage.
• Up to date with F&B trends and best practices
• Ability to understand and meet financial targets
• Strong communicator and trainer, positive leader, excellent organizer with hands on approach
• Passionate about Food and Beverage
• Complete understanding of luxury clientele habits, needs and expectations
• Knowledge of latest Food & Beverage concepts, standards and best practices
• Familiar with HACCP or ISO 22000 procedures and practices
• Creative person
• Strong customer and interpersonal relations skills
• Very Guest and quality oriented
• Complete knowledge and practice of the operations of Luxury Resorts
• Cost conscious and comfortable handling numerical and financial data
• Strong organizational and managerial skills
• Proven leadership skills
• Strong training and coaching skills
