As an F&B Manager, you are responsible for managing F&B service department to deliver an excellent guest experience and follow Hilton standards.You will be responsible for performing the following tasks to the highest standards:
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change;
Participates actively at executive and revenue management meetings;
Conduct monthly communication meetings and produce minutes.
Monitor the appearance, standards, and performance of the department Team Members with an emphasis on training and teamwork;
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position with the surrounding market.
Develop Manager/Supervisor/Team Members by delegating tasks and then empower and coach them;
Ensure the development and accuracy of monthly, quarterly and annual financial outlooks for the food & beverage department;
Have knowledge of the hotel, its services/facilities; ensure Team Members have current knowledge of hotel products, services, and policies;
Carry out lost and found procedures
Handle guest inquiries, requests and resolves guest complaints using MIR (Make It Right).
Develop the department procedures and standards; ensure the implementation all department procedures and standards.
Ensures cash control and liquor control policies are in place and are followed by all related employees;
Assists in the preparation, presentation and subsequent achievement of the hotel&039;s business plan, which includes the annual operating budget, marketing and strategic business plan;
Report maintenance deficiencies and items in need of repair and follow up to make it done
Maintain a high morale and productivity as well as good communication within the department as well as between other departments;
Develops a food and beverage operating strategy that is aligned with the brands goals;
Have a good understanding and ensure the team understanding of the Hotel’s emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department;
To maintain high visibility with employees and guests;
Attend training and meetings when required.
Handle equipment, tools, keys and supplies in proper way, kept in good working condition and regularly inspected, ensure the team does the same.
Ensure an exceptional level of customer service delivery at all times by providing personal assistance to the guests with a professional, pleasant and positive manner at all times.
Manage Team Members performance issues in compliance with company policies and procedures;
To ensure maximum cost effective working environment, including manning productivity without effecting service delivery.
Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and capitalized;
Set departmental objectives, work schedules, budgets, policies, and procedures;
Monitor staffing levels to meet cover business demands;
Manage master keys in his/her possession
Evaluate levels of guest satisfaction and monitor trends, with a focus on continuous improvement;
Oversee the entire Department operation to maintain high standards.
Coordinate the planning and implementation of food & beverage capital projects;
Allocate work duties to Manager/Supervisor/Team Members
Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviours;
Maintain a sound financial business mind- set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self- improvements.
Establishes challenging, realistic and obtainable goals to guide operation and performance
Recruit, manage, train and develop the team member in the department;
To maintain correct procedures for hotel accounting, credit control and handling of financial transactions, and supply inventory;
Be environmentally aware
Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance;
Work in partnership with other departments to ensure guest’s needs are determined
Focuses on maintaining profit margins without compromising guest or employee satisfaction;
Carry out any other reasonable task set by the Hotel&039;s Management
Reviews financial reports and statements to determine how Food and Beverage is performing against budget;
To liaise with external contractors, business partners (if any) to ensure service and quality;
Be proactive and observant in service to identify guest needs before being asked.
To prepare the departmental budget that correctly reflects the hotel’s business plan;
Is accountable for the monthly food and beverage costs, as well profitability of the department together with the Executive Chef.
Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy;
Ensure the standards of cleanliness and orderliness of all working areas
Conducts internal audits and property defined programs including Rev Max, Menu engineering and F&B Quarterly audits.
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
Report hazard issues and follow up to make it done
Develops and manages food and beverage annual budget;
