F&B Manager (Hotel)

Job Description

Job Summary

Responsible for the profitability of the outlet while performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support.

To manage inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience.

Job Responsibilities 1

Administer purchasing and receiving procedures.

Analyse service quality and customer satisfaction.

Conduct staff performance assessment process.

Contribute to innovation process within own scope of work in the business unit.

Facilitate compliance with legislative and regulatory requirements.

Foster service innovation.

Identify and establish internal and external stakeholder relationships.

Implement loss/risk prevention.

Lead team to implement change.

Manage and implement business continuity plans.

Manage compliance with food and beverage hygiene policies and procedures.

Manage cost and quality controls.

Manage crisis situations.

Manage food and beverage operations.

Manage guest service.

Manage site/outlet and equipment maintenance.

Manage the customer experience.

Manage training.

Monitor income and expenses.

Optimise workforce for service excellence.

Skills

• Ability to work flexible shifts, including days, evenings, nights, weekends and holidays, as required.Ability to work under pressure while complying with all relevant legislation.Strong beverage knowledge required.Excellent leadership, communication, customer service, conflict resolution and interpersonal skills.Experience with monitoring and controlling inventory.