F&b Manager

2 weeks ago


Kuantan, Pahang, Malaysia Hyatt Regency Kuantan Resort Full time

HYATT REGENCY KUANTAN RESORT

  • Food & Beverage Manager_

Administration

  • Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
  • Oversees the preparation and update of individual Departmental Operations Manuals.
  • Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Marketing

  • Prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department.
  • Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel's own operations remain competitive and cutting edge.
  • Encourages respective Managers to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

  • Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
  • Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
  • Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
  • Provides feedback on the results of the Consumer Audit and Guest Satisfaction Survey and ensures that the relevant changes are implemented and goals are achieved.

Customer Service

  • Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
  • Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
  • Spends time in public areas observing employeeguest interaction and talking with guests, working through Heads of Department to coach employees in guest service skills as necessary.

Financial

  • Maximises employee productivity through the use of multiskilling, multitasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise.
  • Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
  • Coordinates the preparation of the Annual Business Plan for Food and Beverage.

Benefits

  • 2 Off Day Per Week
  • Duty Meal
  • Outpatient Medical
  • Hotels Worldwide Staff Room Rate Discount

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