Food and Beverage Manager

SUMMARY:

• SCOPE OF WORK:

• To ensure the smooth and effective running of the restaurant operations.
• To provide overall floor supervision for all employees working in F&B.

• RESPONSIBILITIES:

• Supervises adherence to the House rules and regulations and to the F&B policies and procedures.
• Maintains as much guest contact as possible and reasonable without being obtrusive.
• Remains alert to possible guests’ dissatisfaction and handles any unresolved guest complaint.
• Overlooks the service in the restaurant and carries out spot checks on cleanliness, Mis-en-place, hygiene, and grooming.

• Trains and supervises staff in proper serving techniques, etiquette, sanitation, and personal appearance.
• Reviews menus with waiters to ensure that each employee:
  • Understands each item and its method of preparation.
  • Understands and can describe all special items not appearing on the menu.
  • Promotes the sale of selected items.
  • Is aware of items and price changes.

• Maintain a thorough working knowledge of F&B SOPs and ensure these are always upheld through constant observation and coaching.
• Conduct the pre-service shift briefing in the absence of Manager.
• Ensure opening and closing checklist are completed daily.
• Supervise and monitor the completion of weekly cleaning schedules.
• Conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their jobs.
• Assist the Manager to develop and update F&B knowledge of all colleagues on a regular basis.
• Maintain a working knowledge of relevant sections and assist the Manager ensuring the Restaurants always meets these standards.

• Maintain awareness of financial performance.
• Utilize up-selling and suggestive selling techniques to enhance financial performance.
• Make recommendations to the Manager for price and menu changes that will enhance profitability.
• Assist in monitoring breakage of chinaware and glassware and the implementation of strategies to reduce where possible.

• Carry out any other tasks defined.
• Undertake assigned additional duties when required. These should be completed prior to the opening or after the closing.
• Ensure all colleagues attend scheduled training programs.
• Communicate new or amended procedures to relevant departments/ colleagues in a timely manner, ensuring they have been understood when instructed by Management.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate.

POSITION INFO:

• Education level:
  • Trained as waiter.
  • Completed secondary education.
    • Experience / Knowledge Required:
  • Minimum 2years experience.

• Previous food and beverage experience at a leadership level is essential.