Food & Beverage Manager (FBM) is responsible for overseeing the entire operation of restaurant,
bar & lounge, banquet and culinary at La Table Hanoia to deliver an excellent Guest and Member
experience while training staff and working within budgeted guidelines.
Operation (70%):
- Conduct weekly F&B meetings to discuss: Financial results, Business plan, Changes in content of coperation and New management policies;
- Greet VIP clients and suggest adequate menus & services, ensure their orders are satisfied;
- Oversee operations of Food and Beverage outlets, double checking daily functions and informing amendment (if any) to related departments;
- Address guest complaints in a timely manner and advise DGM/ GM about appropriate corrective actions taken;
- Incentivize team members to maximize sales and revenue;
- Plan and implement procedures for special events and banquet functions.
- Maintain records of special events, house counts, food covers and daily business volumes;
- Work closely with Chef and all kitchen personnel. Provides daily communication to ensure consistent kitchen to front of the house operations;
- Handle staff line‐ups prior to all functions;
- Participate in selection procedure; train, coach and develop a successful and enthusiastic team of associates, and motivate staff members to maintain an efficient job performance.;
- Implement policies and procedures for the Food & Beverage department including compliance of company standards relating to quality of products and services, subject to DGM/ GM’s approval;
- Maintain good relationship with VIP clients and entice them to come to the outlets; Communicate with them directly from times to times and take good care of them;
- Ensure information is communicated effectively among all sections;
- Provide ongoing feedback to staff, conduct performance appraisals, and disciplinary action, according to the company policy and procedures.;
- Driver to delivery luxury experiences to guests and always maintain exceptional customer services;
- Develop on‐going professional development and training programs for food production, service and bar production/service personnel;
- Cooperate with Executive Chef in the creation of menus, beverage and wine list, while incorporating a menu pricing structure that will support the bottom line goals;
Business Development (20%)
- Focus on establishing Outside/ Home Catering project with the Management team;
- Develop & propose annual Sales & Marketing strategy to attract more new customers, retain existing customers and increase profits;
- Meet & consult customers of F&B services with Sales Team;
- Maintaining strong, long- lasting relationships and expanding networks in F&B industry.
- Keep an eye on competitor activity/ industry innovation. Review and approve menu design and concepts with the Executive Chef;
- Being the main contact point with partners, suppliers and clients;
- Manage restaurant food and beverage marketing plans and participate in, maintain system- wide food and beverage marketing activities and promotions;
Other tasks (10%)
- Undertake other tasks as assigned by DGM/ GM;
- Increase sales and minimize costs, including food, beverage;
- Overseeing inventory and stock control monthly;
- Develop an operating budget for the department’s revenue outlets; after approval, monitor and take corrective action as necessary to assure that budget goals are attained and department profits are maximized;
- Taking part in other projects as assigned by the Management Board.
- Manage Master Wine List;
