Job Description:
- To ensure that each food and beverage outlet and Conference and Banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.
- To co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the Annual Business Plan. This should also be supported by key marketing plans as well as revenue driven initiatives.
- To provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
- To monitor all costs and recommend measures to control them.
- To ensure that the Department Operational Budget is strictly adhered to.
- To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
- To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.
- To maintain and amended where appropriate all SOP’s in line with company Brand Standards and outlet requirements.
- To ensure that all team members provide a courteous and professional service at all times.
- To assist in the training of team members ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
Job Qualifications:
- 5-8 years as Head of F&B in luxury brand hotel or individual restaurants with high standards.
- Good command in English (verbal & written).
- Working knowledge of mathematics .
- PC and basic software knowledge.
- Relevant knowledge of food beverage.
- Ability to walk, stand, and/or bend continuously to perform essential job functions.