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Thứ năm, 28/08/2014

4 Star Hotel in Binh Duong - F & B Manager

Ngày đăng: Thứ năm, 27/12/2012
Nội dung:

Recruitment: F&B Manager

KEY DUTIES & RESPONSIBILITIES

1. Implements and enforces food and beverages safety regulations and house rules;

2. Establishes food and beverages control procedures in all operation aspect in accordance with the Hotel policy;

3. Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room Service, Specialty Restaurant, bars, all the kitchens, stewarding etc;

4. Develops and administers F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses;

5. Involves Chef in planning of menus, deciding in pricing which is market-sensitive;

6. Develops wine and beverage lists with Beverage Manager/Supervisor;

7. Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly F&B report;

8. Confers with management on reports, forecasts, budget policy and future planning together with the F&B Manager;

9. Prepares reports for management including budget and forecasts;

10. Furnishes guidance to Restaurant Managers on employees training, public relations and sales promotion;

11. Follow through and take responsibility on any task assigned by the General Manager or F&B Manager even though it might not concern the Food & Beverage Department;

12. Performs related duties and special projects as assigned;

13. Uses all resources, Labor, Material and Equipment effectively ;

14. Establishes short and long term plans and goals together with the F&B Manager;

15. Completes weekly inspection on overall outlets’ appearance ~ the maintenance of all fixtures, fittings and operating equipment;

16. Establishes par stock for operating supplies to ensure the smooth operation of the department;

17. Initiates regular F&B meeting schedules that involves full participation;

18. Recommends to management, regarding changes or innovations in plans, policies, procedures and equipment;

19. To conduct, together with Food & Beverage Manager and /or Restaurant Managers, actual inspection tours, checks on departmental operations and special projects;

20. Establishes standards and norms of food and beverage quality and purchasing;

21. Reviews prices, sources of supply, food and beverage sales, trends, inventories, etc.;

22. Attends to guest complaints, requests or inquiries regarding food and services and immediately take all required corrective measures ;

23. Works with Food and Beverage Manager or Restaurant in testing and experimental projects to upgrade product or procedure;

24. Meets periodically with Food and Beverage Manager or Restaurant Managers to review operations and discusses methods of improving procedures and ways to meet unusual business demands;

25. Meets with customer on special functions and its arrangements;

26. Keeps aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits;

27. Improves sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals (barters, airlines or other sister hotels), and special food and beverage promotions;

28. Leads the team by holding daily briefings and monthly communication meetings to discuss various aspects of service and preparation with all concerned ;

29. Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff;

30. Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development;

31. Conducts interviews with potential candidates and responsible for recruitment of staff together with the F&B Manager;

32. Maintains close liaison with other Division Heads and Department Heads;

33. Conducts constant training (not only on the job) and evaluation of each employee, rotation, incentive programs, job descriptions, and initiates staff recreation;

34. Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. SUPERVISE Food and Beverage Department in the Hotel, including but not limited to Room Service Section, Restaurant, Bar, Banquets and Pool Area as well as Butlers and Kitchen.

QUALIFICATIONS - University Degree / BA in Hospitality - Hotel Management Certificate or background in managing 4 to 5-star international hotel - From 3 years of experience as Restaurant Manager of a 4-5-star hotel. - From 3 years of experience as Assistant F&B Manager in a 4 or 5 star hotel.

Liên hệ:
Người liên hệ: Ms.Hoa
Địa chỉ: $Công ty TNHH TV Tri Thức Việt
Email: trithucvietco@vnn.vn
Điện thoại: 08 38464024