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We are looking for a professional Food and Beverage Manager to be responsible for managing all F&B operations and for delivering an excellent guest experience. The successful candidate will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.
A Food and Beverage Manager is responsible for overseeing the operations of the food and beverage department in a hotel, restaurant, or catering company. On a day-to-day basis, their responsibilities may include:
Planning and organizing: Creating strategic plans and setting goals for the food and beverage department to achieve profitability. This involves developing menus, pricing strategies, and managing inventory levels.
Staff management: Hiring, training, and supervising food and beverage staff, including chefs, waitstaff, bartenders, and other support staff. Ensuring proper staffing levels and maintaining a high level of customer service.
Financial management: Monitoring financial performance, including revenue and expenses. Analyzing sales data, cost records, and other financial reports to improve profitability and control costs.
Customer service: Ensuring exceptional customer service by regularly interacting with customers, addressing their concerns, and responding to feedback. Resolving any customer complaints and maintaining positive guest relations.
Quality control: Overseeing the quality and presentation of food and beverages served to customers. Ensuring compliance with health and safety regulations, food handling procedures, and quality standards.
Menu planning and development: Collaborating with the chef and other stakeholders to develop and update menus, considering customer preferences, dietary restrictions, and market trends. Monitoring menu performance and making adjustments accordingly.
Vendor management: Sourcing and maintaining relationships with suppliers and vendors, negotiating contracts and prices, and monitoring the quality of products and services provided by them.
Marketing and promotions: Collaborating with the marketing department to develop and implement marketing strategies to attract and retain customers. Promoting special events, seasonal offers, and deals to maximize revenue.
Budgeting and forecasting: Developing budgets and financial forecasts for the food and beverage department. Tracking expenses, revenues, and profitability against targets, and making adjustments as needed.
Operational duties: Overseeing day-to-day operations, including ensuring adequate stock levels, monitoring food and beverage preparation processes, and maintaining cleanliness and hygiene standards throughout the department.
Overall, a Food and Beverage Manager plays a crucial role in ensuring the smooth and efficient operation of the food and beverage department while also focusing on delivering exceptional customer service and driving profitability.
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