FOOD AND BEVERAGE (F&B) MANAGER

Roles & Responsibilities

Primary Responsibilities

• Oversees Daily Operations and Achieving Targets
• Works closely with the manager to forecast sales, covers and payroll costs.
• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Assigns the supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage, and service above all else.
• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.
• This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.
• Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

Marketing Plan and Revenue Management

Training, Learning and Development of the Team

Other Responsibilities

Tell employers what skills you have

Coaching

Revenue Management

Leadership

Food Safety

Restaurants

Appraisals

food stock

Interpersonal Skills

Workplace Safety

Food Quality

Recruiting

Payroll

Food Retail

Pressure

Food & Beverage

Team Building

Customer Service

Catering

Performance Management