Quản Lý Bộ Phận Ẩm Thực (F&B Manager)

- Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.

- Takes part in the definition of hotel strategy and implements it in the F&B department.

- Improves the department's results by increasing sales, improving the management of points of sale (restaurants, bars, etc), spend and profitability.

- Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel.

- Handles guest comments and complaints, ensuring follow-up.

- Develops strong relationships with guests with the aim of gaining their loyalty.

- Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome.

- Steers and promotes all the F&B points of sale.

- Organises and supervises the preparation of points of sale according to activity forecasts and product information.

- Ensures the brand's reference standards are properly applied.

- Ensures that sales materials are of good quality and ensures that pricing is in line with strategy.

- In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions.

- Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef.

- Prepares the training plans in conjunction with the managers under his/her responsibility.

- Trains and motivates the team to use the sales pitches and ensures they are put into practice.

- Sets daily sales targets to be met by the team.

- Analyses guests' comments and implements any corrective actions as required.

- Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers.

- Draws up the annual budget for the department and implements any corrective actions required.

- Ensures that the management results for the department are in line with the hotel's targets.

- Supervises F&B purchasing and manages stocks.

- Supervises purchasing for the restaurant and kitchen, manages stocks and checks that purchasing targets are met as decided by MOB.

- Checks inventories that have been carried out.

- Ensures that food and beverage costs comply with requirements defined by the hotel and the brand.

- Diploma or degree in hospitality – food & beverage, professional hospitality degree or hospitality management school.

- At least 8 years' experience in the F&B sector & 2 years at same position and impeccable knowledge of F&B professions and team management.

- Computer literate.

- Languages: fluent in English and a 2nd language would be a priority.

- Good knowledge about both F&B service and F&B kitchen section.