F&B Manager

Main Responsibilities
• Performing other tasks from time to time as reasonably requested by F&B Manager.
• Assisting in Implementation, control and maintenance of HACCP standards and procedures.
• Coordinating with Head Chef and F&B Manager to developing food and beverage concepts & products.
• Resolving any internal conflicts amicably.
• Implementing management policies.
• Monitoring quality and taking corrective actions where necessary.
• Checking daily figures against budget targets.
• Making daily food and beverage outlet inspections and taking corrective actions as necessary.
• Monitoring and evaluating staff’s performance and motivation.
• Organizing weekly and monthly meetings of restaurant department.
• Participate in hiring, promoting, disciplining, demoting or firing of employees.
• Holding daily staff briefings, assign work schedules and stations.
• Assisting in management of entire business operation related to outlet.
• Greeting, welcoming and entertaining special guests.
• Controlling and reducing waste, breakage or loss.
• Interviewing potential candidates.
• Attending weekly management meetings.
• Dealing and handling customer complaints effectively.
• Communicating daily outlet revenue targets.
• Making daily & monthly reports to F&B Manager.
• Participating in development of training plans.
• Ensuring strict adherence and compliance with all laws and regulations.
• Contributing in drafting annual operational budgets.
• Meeting, discussing and negotiating with major sponsors and suppliers.
• Planning, organizing and executing annual and seasonal food and beverage promotion plans.
• Ensuring excellent and consistent customer service.
• Motivating of employees and ensuring employees’ health, safety, security and welfare at all times.
• Taking responsibility for achieving outlet revenue targets.
• Making regularly performance appraisal and propose the actions.
• Implementing and maintaining standard operational procedures.
• Controlling operational costs.
• Coordinates with Head Bar and Head Chef Planning, developing and calculating food and beverage cost, price and standard recipe.
• Increasing revenues and maximizing profits wherever possible.
• Ensuring smooth running of Restaurant department at all times.
• Conducting regular employee trainings.
• Achieving highest guest satisfaction.
• Cooperating with F&B Manager to developing product range and pricing levels.
• Responsible for daily operation of restaurant, bar, room service and banqueting.
• Replacing F&B Manager during his/ her absence.

• Training skills
• Problem- solving skills
• At least 2 years experience working as Restaurant Manager at 4- 5 star hotel (Graduated Hotel & Tourist Management specialized in Hospitality is preferred)- Open for Vietnamese candidates only
• Fluent in English
• Awareness of transaction process in a restaurant
• Organizational skills
• Management skills
• Excellent customer service skills
• Good interpersonal skills

- Yearly salary review
- Health care insurance
- 24/7 accident insurance
- Competitive salary
- Professional working environment

Cập nhật gần nhất lúc: 2024-06-06 15:35:06