The F&B Manager is responsible for managing the day to day F&B operations including group meeting/banquet functions held in the hotel in a professional manner. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment

• Supervises service aspects in all F&B assigned areas and events, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Supervises and trains staff in all technical and non-technical aspects of their role including hotel standards of quality and service;
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the hotel policies and applicable laws;
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Report on management regarding sales results and productivity
• Confirms that all service staff are in proper uniform and adhere to the hotel appearance standards;
• Ensure all customers are provided with outstanding service;
• Preserve excellent levels of internal and external customer service
• Identify customers needs and respond proactively to all of their concerns
• Ensure restaurant, and bar operations are opened and closed according to hotel policy;
• Maximizes F&B sales by identifying and targeting sales opportunities through marketing department including promotions;
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff;
• Responsible to assist in menu planning, development and meal specials;
• Communicates with service and kitchen staff regarding reservations and/or special events;
• Ensure restaurant & bar areas are organized and maintain a high level of cleanliness;
• Provides leadership and guidance to all team members;
• Works with staff to complete tasks in an effective and efficient manner;
• Maintains clients and guests satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from clients/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction;
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations;
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all;
• Maintains accurate daily and weekly sales reports and other reports as requested;
• Perform F&B cost control analysis on a regular basis company inventories for sales ;
• Responsible for employee relation issues and reviews incidents with his supervisor and HR Manager;
• Ensure waste is minimized and properly recorded ;
• Participate on committees to assist with event details, and other special requirements;
• Communicates and teams well with other departments
• Ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.

• Minimum 7 years progressive responsibility in F&B industry required
• Experience in resolving customer issues required
• Proven ability to effectively build and foster a team environment
• Able to work independently
• Ability to work under pressure, prioritize tasks, and meet deadlines
• Excellent organizational skills
• Able to work flexible hours including evenings, weekends and holidays
• Good computer skills (Knowledge of restaurant management software)
• Team player
• Ability to effectively communicate verbally and non-verbally with others
• Ability to work with all personality types even in adverse situations
• Ability to prioritize, anticipate situations, and take quick action
• Ability to manage multiple projects and recommend/implement effective solutions

Cover Letter & Resume

2018-12-15