Sr. Manager - F&B

Job summary
Sr. Food and Beverage ManagerManaging fine dining and multi cuisine restaurant and Banquet operationThorough knowledge of customer engagement skills and delivering high level of customer service
Job seniority: mid-to-senior level
Responsibilities
• Participates in the development and preparation of the hotel strategic plan.• Assesses, evaluates and ensures that long-term and short-term goals of all Food & Beverage operations are met.• Directs and manages all food and beverage activities to maximize revenue, profitability and quality goals.• Coordinate with the General Manager for the development and roll-out of the In-house packages, promotions and activities.• Conduct weekly audits in each of the outlets to monitor service & quality and develop strategies to improve results.• Monitor quality of service and recommend improvements to outlet head.• Develop strategies to improve guest service, food production techniques, and efficiency.• Achieve targeted food cost percentages with team members.• Monitor discounts and non-chargables and take corrective action for any large deviations.• Preparation and pricing of food and beverage menus.• Maximize employee productivity and morale within the department.• Schedule employees to maximize productivity and minimize payroll costs.• Select and recruit suitable employees for the department.• Provide skills training to team members and maintain standards.• Identify employees with potential for promotion and development plans.• Conduct monthly departmental meetings to review achievements and areas for development.• Establish and maintain effective internal communications.• Adhere to rules and regulations on fire, hygiene, health, and safety.• Ensure all hazards are reported and reduced immediately.• Enforce emergency procedures for security and safety.• Ensure employees understand and adhere to the resort's rules and regulations.• Work within pre-set budgetary limits.• Comply with systems and procedures laid down by the CMD and GM.
Requirements
• Hotel Management Graduate or equivalent.• Experience in 5-star luxury hotel/resort with 8-10 years of experience.
Key Skills Needed
• Managing fine dining and multi cuisine restaurant and Banquet operation• Thorough knowledge of customer engagement skills• Excellent leadership and interpersonal skills• High level of commercial awareness and sales capabilities• Proficient in English