Duties & Responsibilities:
Ensure the whole F&B Department and
associates offer a outstanding service to the guests. Provide a strong
communication link between Outlet Managers and the Director
F&B.
Services:
1. Ensure that services are carried out in accordance
with hotel standards
2. Ensure all the associates carry out the tasks
according to the S&P.
3. Focus on customer service and associate
development needs in all outlets
4. Supervises the quality of service in all
outlets during meal periods.
Training:
5. Recruitment, training,
development and rostering of associates.
6. Provide training support to all
outlet managers.
7. Should be a motivated trainer and willing to
train.
Standard and Procedure:
8. Ensure all the associates carry out
the task according to the SOP.
9. Assist Director of F&B in developing,
updating SOP.
Planning:
10. Assist Director of F&B in sourcing
local suppliers for equipment or other requirements in the department.
Menu
knowledge:
11. Good beverage knowledge / good knowledge of beverage service
skills / good menu and food knowledge.
Management and
Communication:
12. The incumbent is responsible, to ensure that F&B
Department is run efficiently and that he/she apply all managerial principles to
ensure Guest Satisfaction and financial benefits to the owners, in accordance
with the budgeted guidelines and S&P.
13. The incumbent should be able to
work without supervision and be able to take on the duties of Director F&B,
in his absence.
14. Coordination with other departments, i.e.: Engineering,
House Keeping, Sales & Marketing, etc.
15. Assist outlet managers in
associate counseling.
16. Actively involved in assisting Banquet Manager in
execution of important functions. The incumbent should provide creative support
to the Banquet Manager.
17. Interact with guests in all outlets, in order to
enhance their dining experience and build relationships.
Meeting:
18.
Attend F&B Meetings and conduct the same in the absence of Director of
F&B.
19. Attend associate briefings in all Outlets and Bars.
20.
Coordinates with Director of F&B on details of day to day functions.
21.
Coordinate day-to-day operations with the Outlet Managers.
Cost
Control:
22. Determining optimum associating, product, stock and equipment
levels, in relation to business needs, keeping in mind the various seasonal
periods of business.
23. Good knowledge of P.O.S system.
Hygiene and
Grooming:
24. Monitoring associate grooming and associate hygiene. Reviewing
the same during associate briefings.
Marketing Survey:
25. Sales &
Marketing focus, in developing Food & Beverage promotions in outlets,
coordinating guests feedback, analysis of guests feed back and altering the
strategy to the guests needs. Competitive analysis should be accomplished at
least once a fortnight, with a view of differentiating our product and therefore
increasing our market share.
Computing:
26. Computer literacy,
including spreadsheet software
Certificate:
27. Good understanding of
SOFT SKILL, MFT, TSW and management skill.
General:
28. Collection and
analysis of financial data to assist in decision-making.
29. Assist the
Director of F&B and Outlet Manager on giving creative suggestions.
30.
Provide support to Stewarding manager.
31. Assist outlets during their peak
period of service.
32. Assist the Director of F&B in planning, Organizing
and execution of special events and food promotions.
33. Keep abreast with
latest developments and technology in the F&B industry
34. Assist
Director of F&B in souring appropriate entertainment for various outlets as
required
Experience:
Technical course in F&B management （minimum
3years, Full-time course）.
Experience as outlet manager for 4-5 years in a 5
Star Hotel. Experience in similar position for a minimum 2 years, in another 5
Star hotel.
Job Knowledge / Skill:
Excellent English skills（Verbal and
written）
Computer literacy, including spreadsheet
software
Education:
College Certificate
Technical course in F&B
management, Minimum 3 years full time course
