Title: Food & Beverage Manager
Rank: Officer, Three and a half Stripe
Department: Hotel
Main function: Operation and control of the F&B Department
Reports to: Hotel Director
Direct Subordinates: Bar Manager, Restaurant Manager, Executive Chef, Hotel Cost Controller
Profile
Rank: Officer, Three and a half Stripe
Department: Hotel
Main function: Operation and control of the F&B Department
Reports to: Hotel Director
Direct Subordinates: Bar Manager, Restaurant Manager, Executive Chef, Hotel Cost Controller
Profile
- Must have sound knowledge of food & beverage products
- Must have refined skills in public relations
- Must have Typing skills, Windows XP, Word, Excel, Outlook.
- Additional: Stock Control System; POS System
- At least six years in F&B Department in addition to Management School with at least three years in a Management position
Minimum of four years ship’s experience.
- Kitchen/Stores/Financial background preferred.
- Must have worked with Computers
- Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel and passengers
- Ability to manage section heads and crew must be apparent
- Must be able to check cost control reports and be fully aware of the internal organisation of a catering department.
Areas of Responsibility:
- All food and beverage outlets, storage and provision areas, food store rooms, waste disposal and sanitation
- Public Health & Hygiene
- Ensure that at all times that the standards set in the Hotel Management Manuals are adhered to
- To conduct training and refresher classes for all F&B personnel in the correct procedures
- To monitor daily hygiene and work practices in both service and production.
- To follow up on all technical defects as submitted
Specific Duties and Activities:
- Carry out all inspections as outlined in the Hotel Management Manuals and as requested.
- Maintaining Standard Procedures
- Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals
- Cost Control
- Ensure that Restaurant Manager, Bar Manager, Store Manager, and Executive Chef adhere to controlling procedures as outlined in the Hotel Management Manuals.
- Conduct sporadic inspections, using the check lists in the Hotel Management Manuals set by the company.
- Follow the purchasing procedures strictly.
- Always act in the best interests of the company with regard to minimising costs and maximising revenue within the bounds of the Operations Contact.
- All machines and equipment must be kept in good repair.
Only shortlisted candidates will be contacted.
