Requirements
Requires assistance in planning, organization, coordinating, staffing, controlling, and evaluating all operations under the food and beverage department. Must understand basic principles of food and beverage management systems. Key responsibilities include maximizing F&B facility utility for profit, minimizing expenditure while maintaining standards, ensuring compliance, proper stock control, sanitation, and operational efficiency. The role involves staffing the department, supervising staff, and liaising with other departments for optimal income and business maintenance.
Description
Job Descriptionob Description:Basic Functions : Requires the assistant in the planning, organization, coordinating, staffing, controlling and evaluating all operations which are under food and beverage department responsibility. To assist Food and Beverage Manager to develop long-range plans while resolving daily crisis across the entire spectrum of the department. Must thoroughly understand the basic principles to each component of the management system for the food and beverage operation.Primary Duties Maximizes the utility of the hotels F&B facilities with fixed sales prices to yield the highest profit possible in coordination will other departments. Ensures that expenditure is minimized in all areas related to the standards and objectives set by the management. To ensure compliance with set standards according to guidelines established by management. To ensure that proper storage and effective control system of stocks and all operational equipment is applied. To ensure overall cleanliness of all profit center and proper sanitation, including kitchen and behavior of all F&B staff. To ensure and maintain a high degree of operational efficiency in all outlets. Remains aware of forecast revenue in relation to daily figures, MTD and YTD. Staffs the F&B department, assigns duties and supervises and evaluate the work performance of the staff under the directives of the F&B Manager. Advises and consult with Executive Chef and Chief Steward to ensure a professional execution of each function. Liaise with Executive Chef and F&B Manager in the preparation of banquet menus. Advises and consults with the Director of Sales and Communication and Financial Controller to obtain maximum food and beverage income and maintaining present business. Prepared before the last F&B Meeting of each month, the monthly forecast of all tentative and confirmed functions, including revenue forecast for food, beverage, room rental and miscellaneous and distribute it during the meeting. Informed weekly F&B meeting to all supervisors of weekly objective and discussed up coming event in details. Report on daily functions and events in a daily F&B briefing and gathering as much feed back possible of yesterday operation. Prepares after every month a report, which comment on achieved results and costs, within the F&B department and compared with forecast and last year's results.Additional InformationAdditional InformationOur commitment to Diversity & Inclusion:We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.