Food & Beverage Manager

Job Objectives Managing the department and the incumbent must maintain guest
service and F&B standards to meet the market needs & guest
expectations. F&B manager must be in charge of overall supervision,
planning, training, coordinating and communicating with staff within
the department. Able to identify market needs and trends in F&B area.
PRIMARY RESPONSIBILITIES: 1. Maintains guest service & F&B
standards to meet the market needs & guest expectations. 2.

To be in charge of overall supervision, planning, training, coordinating
and communicating with staff within the department. 3. Identifies market needs
and trends. 4. Ensures the tidiness & cleanliness of staff uniforms. 5.
Recruiting & selecting employees. 6. Acts as a service staff when
necessary. 7.

Developing menus to meet the market needs. 8. Ensures that all new F&B
employees undergo a complete introduction program of the department. 9.
Motivates & provides good morale in the department. 10. Reports
immediately regarding any kinds of unusual events. 11. Maintains good
relationship and cooperation with all departments & guest. 12.

To be aware of what competitors are doing, and reports to all concerned. 13.
To be familiar with F&B standard & company policies. 14.
Performs other duties as assigned by the General Manager and EAM. ADMINISTRATIVE
RESPONSIBILITIES 1. Acknowledges and screens daily work schedule. 2.

Conducts daily briefing and de-briefing in the absence of the Department Head.
3. Proposes an effective duty to ensure sufficiency of manpower in accordance
to volume of business. 4. Establishes two-way communication with related
departments. 5. Communicates effectively with guests, subordinates, immediate
supervisors and other section heads. 6. Manages time effectively by meeting
deadlines on time. 7.

Administers personnel action on leaves & overtime requests, disciplinary
actions and commendation. 8. Identifies and solves problems in a professional
manner. TECHNICAL RESPONSIBILITIES 1. Knows and understands the job description
of all positions in his/her department and beware of others. 2. Knows
and understands policies relating to his/her department and others. 3.

Recognizes good quality products and presentation. 4. Checks and improves all
service standards established by the company. 5. Supervises staff activities
to maximize revenue and minimize costs. 6. Provides assistance to the staff when
required during peak periods. 7. Maintains grooming standards for all personnel.
8.

Conserves energy and water at all time by not decreasing guest comfort
and cleaning efficiency. 9. Manages wastes by reducing and recycle the easts,
changes staff behavior to carefully use all resources. COMMERCIAL
RESPONSIBILITIES 1. Communicates effectively with guest, clients, business
partners and staff. 2. To be a good sales person to promote hotel’s image
and businesses. 3.

Participates community projects or activities in order to promoting the hotel’s
image and cooperation to improve community relationship. HUMAN RESOURCES
RESPONSIBILITIES: 1. Coaches and counsels all staff when applicable. 2.
Evaluates objectively the performance or Department Head and other related
staff. 3. Provides the most effective training to all staff in his/her
department regularly. 4.

Motivates staff to grow within the company. 5. Develops him/herself to be better
manager at all times. RELATIONSHIP 1. Reports to General Manager / Executive
Assistant Manager. 2. Directs and supervises activities of the departments
concurred. 3.

Coordinates with other managers for all activities of the hotel. 4. Interacts
with clients, guests, government officials, supplies, and other important
individual in the community in promoting the hotel. JOB REQUIREMENT 1. Minimum
education of Bachelor degree in Hotel Management or relevant discipline 2.
Minimum of 4-5 years in F&B experience in a similar capacity preferably
in a 5 star class environment 3.

Good knowledge in the principles and practices within the Food &
Beverage/Hospitality profession. This includes the knowledge required
for management of people, complex problems and food and beverage management 4.
Have Excellent English communication skills both in written and spoken 5.
Computer literate 6. Posses professional disposition with excellent
communication and interpersonal skills