Food & Beverage Manager

MERCURE MIRI CITY CENTRE

Job Summary

• Manage the entire food and beverage operations of the hotel to ensure the achievement of a high standard in quality of food and beverage product, guest services, employee satisfaction and achievement of departmental revenue and profit goals.
• Adhere to local regulations concerning HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities

• Lead the function of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
• Develop a sound understanding and control of financial results, and be able to explain the division’s P&L, inclusive the detail of each outlet
• Controls, analyses, and optimize the following:
• Quality levels of product and service

- Guest satisfaction

- F&B marketing

- Operating costs

- Sanitation and cleanliness (hygiene)

- Outlet Maintenance and good working order

• Monitor the preparation, presentation and service of beverage products to ensure the highest quality at all times
• Establishes and maintains effective employee relations – both within your department and with others
• Responsible for pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:

- Local requirements

- Market needs

- Competition

- Trends

- Recipes

- Potential costs

- Availability of Food and Beverage products

- Merchandising and promotions.

• Responsible to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
• Daily, weekly, monthly - Food and Beverage meetings relating to, but not limited to, the following:

- Overall Food and Beverage financial results and profitability (P&L)

- Projected business (BEO and RevMax)

- Operations results and problems (Daily Outlet brief, monthly meet)

- Changes in procedures (Daily Outlet brief, monthly meet)

- New management policies (Daily Outlet brief, monthly meet)

- Quality improvement (Quality /Action Plan Meeting)

- Sales improvement (monthly 6 month promo meeting + weekly review of tracking/promo selling)

- Productivity improvement (Daily Outlet brief, monthly meet)

• Attends all other meetings as required for a Director of Food & Beverage/ ExCom member.
• Maintain a current standard recipe file for all Food and Beverage items to include:

- Sales history

- Sales mix

- Actual costs

- Potential costs

- Par stock

- Production time

• Implementation and upkeep of a daily, weekly and monthly checklist for all Food and Beverage department. Ensures proper follow-up and spot checks to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Assist Outlet leaders on manpower planning and management needs, reviews outlet schedules on weekly basis and approve changes and final submission for each month.
• Monitors manpower needs daily, OT hours should be cleared within the month, facilitate and ensure leaders follow this.
• Ensure high level of service in outlets, with a hands-on approach in peak times of meal periods. The main service period of Breakfast period must be covered at all times by an Assistant Outlet Manger or a more senior leader. Breakfast is a critical meal period and its expected that the F&B leader spends time to ensure guest experience is at its best, as is service levels.
• Ensure sufficient coverage in line with business needs, ensure that days off, AL, OT, DIL are planned out and cleared within set timeframe as per hotel policy.
• Responsible for F&B revenue forecasting and preparation and management of the Department’s budget
• Ensure effective training plans are in place and approved by DOFB before the start of each month, spot check training is being carried out in an effective way according to training plans and with attendance records, offer assistance where needed.
• Be a good communicator and ensure outlet leaders are able to openly raise issues, discuss and share feedback, guidance and suggested course of action as needed
• Ensure that guest issues that occur in F&B are handled promptly, ensuring the guest is converted to happy while still in the hotel. Issues with corrective action and follow up should be shared amongst F&B leaders, and recorded in the F&B logbook and Front Office Duty Log and to be treated as a learning experience.
• As required by the hotel, all senior mgmt. to partake in the Manager on Duty program as per separate T&C Policy.
• Shift time may be set to either work the day, afternoon or night as per the actual business needs
• Enforce colleague discipline, coach and counsel, as necessary. Oversee the management of all salary & manning reviews.
• Perform any other duties which may be assigned by the management from time to time