Food and Beverage Manager

?Male, age between 30-38 yrs.
?At least Bachelor degree in any field
?At least 6-8 year experience in this field or in Hotel Industry is preferred
?Strong in inter-personality, leadership, and initiative & creative skill
?Proficiency in English and computer literate
?Good public speaking skill (track record of presentation or public speaking training course)
?Strong in driving results and people management and development
?Mature, credible and comfortable in dealing with key decision makers.
?Able to get on with others, be a team-player and comfortable in a fast-moving, informal and non-bureaucratic environment.
?Ability to adapt & be flexible to needs of job & organization.
?Excellent organizational & planning skills, the ability to prioritize & time manage under pressure
?Able to work extended hours on occasions.

Position of : Food & Beverages Manager (included Banquet area)

?Directly responsible for all restaurants, culinary and banquet/events areas, ensuring a smooth running, profitable operations within the framework of the hotel.
?Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.
?Develop and enforce standards, policies and procedures in the food & beverages service, restaurants and banquet areas.
?Develop, monitor and take corrective action of annual operating budget, via controllable costs, progress reports, P&L statement and etc.
?Attain high sanitation standards throughout the food and beverage operation by enforcing Company Sanitation Checklist.
?To supervise all phases of all type of banquet functions, Coordinate activity on a daily basis. Banquet supervisor should also oversee banquet event and ensure that all service standards, departmental policies are followed by banquet staffs. Act as a single point of contact with the banquet host during the banquet function.
?To supervise all phases of all type of banquet functions, Coordinate activity on a daily basis. Banquet supervisor should also oversee banquet event and ensure that all service standards, departmental policies are followed by banquet staffs. Act as a single point of contact with the banquet host during the banquet function.
?Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
?To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions
?Maintenance of Hotel credit policies.
?Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
?To confirm all details relative to group functions with meeting/banquet planners.
?Supervision of daily paper flow including Proposals, and Function Contracts.
?Achievement of budgeted food sales, beverage sales, labor costs and profitability.
?Completion of Customer Follow-up calls on a timely basis.
?Timely analysis of Food & Beverage Prices in relation to competition.
?Participation and input towards F&B Marketing activities.
?Entertainment of potential and existing customers.
?Preparation of Sales Promotions & Mailings.
?Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

Hotel will offer a competitive remuneration package and career opportunity for successful candidates.

If you?re interested to work in a dynamic environment and keen to make a different,
please immediately submit your CV or Resume with current Photo at email: [email protected]