Food and Beverage Manager

**Job Summary/Purpose**:
The Director of Food & Beverage is responsible for the overall administration and operation of the Food & Beverage Division, including the maximization of profits, establishment of quality standards, maintenance of high staff performance and customer satisfaction.

**Key Areas**:

- Administration
- Promotion and Merchandising
- Quality of Service and Food
- Supplier Relations
- Press Relations
- Staffing
- Performance Appraisal
- Human Resources

**Administration**:
**Analyze reports and log books**
- Read overnight reports and outlet logbooks.
- Share information with other departments and the F&B team to create business awareness.
- Attend Dept Heads’ morning briefing and share information.

**Review set up and quality standards**
- Walk all F&B front and back of the house areas twice daily.
- Converse with guests in each of the outlets to solicit feedback.
- Note or correct any shortcomings in hard and software.

While on rounds, provide feedback and information to all staff on current events

**Host/attend weekly & monthly meetings as per schedule**

Convene Monthly F&B meeting which will include:

- Information on functions and promotions.
- Damages updates by Engineering Dept.
- Purchases updates.
- Cost Control updates.
- Addresses specific service issues and training topics.

Attend Meetings:

- Productivity Meeting.
- Forecast Meeting.
- Credit Meeting.
- Communication Meeting.
- Kitchen Meeting.
- Stewarding Meeting.
- P&L Meeting.
- Excom Meeting
- FSMS Meeting

Prepare F&B budget:

- Summarize all relevant data from current and previous years.
- Obtain all information available for upcoming year (occupancy, forecast, trends, reservations, festive periods, etc).

Prepare and review monthly forecast:

- Prepare and review previous month forecast.
- Prepare and update monthly forecast.

Prepare F&B CAPEX Plan:

- Monitor preparation of Annual Plan encompassing all F&B areas indicating priorities.
- Ensure all major items indicate a R.O.I projection.

Control expenses:

- Maintain proper and adequate controls are in place specifically over purchase orders and requisitions.
- Monitor Food and Beverage inventory turnover.

**Promotion & Merchandising**

**Develop promotions and menus**
- Establish a yearly promotion and menu plan and monitors implementation.
- Prepare a P&L analysis of all promotions.
- Establishes a festive season calendar.
- Establish a yearly entertainment concept.
- Review outlet operation concepts.

**Quality of Service and Food & Beverage**

**Plan and execute special projects**
- Review service guidelines every 6 months.
- Review food preparation guidelines.
- Review beverage preparation guidelines.
- Ensure that regular lab tests of food hygiene and sanitation are conducted.

**Control food and beverage costs to maximize profits.**
- Liaise with Executive Chef to provide value for money customers as well as maximize profitability.
- Keep informed of new products on the market.
- Walk all F&B front and back of the house areas weekly with Cost Controller and Chef to minimize shortage and reduce inventory.
- Build up and maintain rapport with food and beverage suppliers
- Ensure suppliers provide top quality
- Responsible for sponsorship and consignment

**Supplier Relations**
- Obtain maximum publicity so as to maintain a high profile for the F&B department.
- Liaise and attends promotional activities directed towards the press to introduce new menus and restaurants, etc.

**Press Relations**
- Provide PR with information needed for mailing, advertising, direct mail and press releases.

**Maintain regular press relations**
- Approve all staff additions or replacements.
- Control casual labor and overtime submitted by Executive Chef and Outlets Managers.

**Staffing**

**Control staffing levels**
- Monitor productivity performance as shown in monthly productivity reports and reviews with appropriate department heads.

**Performance Appraisal**

**Conduct performance appraisals of key management staff**
- Conduct yearly appraisals of direct reports.
- Review appraisals of key department staff.

**Ensure progressive training**
- Ensure compliance with minimum training levels (as required by policy) is met.
- Establish comprehensive training plan on annual basis with HR Director.
- Personally conduct training for F&B Management staff.
- Evaluate at least 2 departmental training sessions per month in the outlets and Banquet

**Human Resources**
- Coordinate with Human Resources for recruitment of service staff
- Conduct training sessions for service and stewarding staff and review periodically all emergency health and safety procedures.
- Evaluate process of probation, transfer, training recommendation, performance and salary review.
- Coordinate various training and development plans with Human Resources and direct reports

Pay: RM6,000.00 - RM8,000.00 per month

**Benefits**:

- Maternity leave
- Professional development

Schedule:

- Day shift
- Monday to