Food and Beverage Manager

Food and Beverage Manager

Job overview

As Food and Beverage Manager you will manage the entire food and beverage operations, including Conference and banqueting to ensure quality service and standards whilst delivering a memorable guest experience. You will ensure compliance with all health, safety and all other requirements as set out in the H&S management policy.equirem

PRIMARY RESPONSIBILITIES

Your day-to-day

People

• Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers.
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.
• Train colleagues to make sure they deliver with compliance and to the standards we expect Recommend or initiate any HR elated actions where needed. Oversee recruitment and ensure the 30, 60, 90 plan is in place for all team members.

Financial

• Help prepare the hotels annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage and labour costs
• Working with the catering office, identify additional sales opportunities to enhance revenue
• Drive promotions that deliver great dining experiences for guests at a good value
• Make sure credit and financial transactions are handled securely.
• Analyse financial performances in the outlets and streamlining payroll accordingly.
• Create strategical revenue plans outlining and highlighting the support of the budgeting plans.
• Analyse sales reports and present a monthly sales mix highlighting commercial activities to drive performance.
• Controlling all costs with weekly payroll analysis to budget, protecting departmental profit conversion.
• Full responsible to achieve the budgeted FCOS% and BCOS%

Guest Experience

• Make sure all food and beverage equipment is in operational condition and regularly cleaned
• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction
• Create a department that drives more home than hotel and with a constant focus on increasing the experience and delighting the guest.

Responsible Business

• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions
• Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment
• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done

Accountabilities

Team, guests, finances, profits, H&S, Food Safety. Hotel Metrics all encompassing. Additional duties and duty management shift as and when required.

Benefits

• Meals on duty
• Staff uniform
• Company pension contribution (after successful completion of probation period)
• Recommend-a-friend reward scheme
• 20 days holiday plus 8 bank holidays
• Dry cleaning of uniform (if applicable)
• Awards and Recognition Programme
• Seasonal annual staff parties
• Staff rate with IHG hotels globally