Food and Beverage Manager (ผู้จัดการแผนกอาหารและเครื่องดื่ม)

- Ensure smooth running of F&B departments/outlets on a day-to-day basis with effective communication within and between departments
- Actively seek ways to improve the operation, agree and implement any resulting actions. This should be done in conjunction with leading continual use of guest feedback that is received.
- To direct all activities of the F&B departments to maintain and improve productivity, food and drink quality, service and merchandising to increase volume, sales and profits in accordance with the hotel?s budget and business goals
- Ensure effective management of payroll costs for F&B departments, in line with budget.
- Ensure management presence and peak times to support the team and liaise with guests
- Monitor that rosters are appropriate for the requirements of the operations of the department.
- Reviewing constantly that all operational tasks are being dealt with efficiently and in a professional manner and that all work is undertaken in compliance with all Standard Operating Procedures, Legislation and Codes of Practice.
- Foster close relationships with all hotel departments, to maintain operational efficiency during peak periods.
- Full operational knowledge of all F&B standard operating procedures (SOPs). This is to ensure the F&B Manager can lead by example and support the department operationally during peak periods and/or challenging staffing levels
- Lead the Cultural Programming and Events Coordinator to ensure that appropriate activity is taking place within the hotel, which supports the increase in revenue and footfall.
- Identify top performers and team members with the greatest potential and ensure that they have a targeted development plan to combine with succession planning, with the aim of having them ready for the next stage of their development when the opportunity arises
- Promote team member engagement
- Implement company policies and procedures with the support of HR, where necessary and in line with Company standards.
- Oversee the Recruitment and onboarding process for the departments, driving the efficient replacement of departing team members, and work to establish a ?talent bank? to ensure a rolling recruitment strategy to drive down the ?time to recruit? statistics for the department
- Assist in setting and achieving the food & beverage budget. This will be achieved by having comprehensive understanding of the department P&L, payroll and supplier costs. All overspends will need to be justified coherently to the General Manager with tangible evidence as to why this overspend took place.
- Cash Handling Procedures and cashiering standards must be adhered to. F&B Manager must ensure all discrepancies are investigated in accordance to the company SOPs and, where required further action taken.
- Analyses departmental financial reports and takes corrective action and follow-up.
- To control all operating, beverage and labor costs and recommend changes in order to keep costs in budgeted levels.
- To positively promote sales awareness within the department and maximize sales opportunities. Be aware of local events, competition and seasonal fluctuations to help in planning sales activities.
- Ensure that Licensing Laws are adhered to by all Food and Beverage departments/outlets. Will also act as Designated Personal License Holder (DPL) for the hotel.
- Ensure that departmental meetings occur on regular basis and cover appropriate topics to ensure the team is driving forward with the department/hotel strategy.
- Assist in any emergency and evacuation procedures in line with the hotel emergency plans.
- To ensure all Company health and safety requirements are met consistently and that the F&B team is aware of their obligations. It is the responsibility of the F&B Manager to ensure our team members and guests are in a safe environment at all times.
- The Food & Beverage Manager is always expected to lead by example and ensure appearance and presentation of themselves, and the Food & Beverage team is maintained at a high level at all times.
- Act as the Manager on Duty as assigned and take responsibility for all hotel related issues and events.
- To provide ad-hoc assistance with sister hotels and serve as task force for U.K. and European openings if required.
- Implement and lead by example to hotel and own team in respect of the Accessibility, Equality, Diversity and Inclusivity Company policies.
- Perform other tasks as assigned by the General Manager.