About the job
To ensure consistency in quality of service provided in all restaurants and bars meets the minimum standards of the hotel.
Wal ks all F&B front and back of the house areas on daily basis.
To ensure consistency of quality, taste, presentation, and temperature of beverages served in all restaurants and bars.
Interacts with guests in each of the outlets to solicit feedback.
Provide feedback and information to all F&B colleagues on current events.
Obtains maximum publicity to maintain a high profile for the F&B department.
Acts immediately on all guest complaints to ensure that corrections! are made when possible.
Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours.
With the Outlet Manager ensures that the day-to-day operation outlets are in accordance with established policies and procedures.
Keeps updated with new products in the market.
Conducts performance evaluations regarding colleague probation periods, annual performance reviews, promotion or transfer consideration, and salary reviews.
Regularly solicits feedback from supervisors on colleague performance as well as makes personal observations.
Assists in evaluating departmental training sessions.
Personally conducts training for F&B colleagues as required.
Attends all hotel training as required.
Adheres to all HR policies and procedures.
Continually strives to improve self; knowledge and skills.
Assists in ensuring proper and adequate controls are in place specifically over purchase orders and requisitions.
Assists in monitoring monthly food and beverage inventory turnover.
Assists in preparing P&L analysis of all upcoming promotions.
Reviews food and beverage cost analysis on a daily basis to ensure costs are in line with budgeted and forecasted figures.
Check and analyze daily covers, average checks, and sales.
Actively participates in energy saving and recycling initiatives, and ensures all F8‹B colleagues follow the same.
Attends regularly all meetings and outlet briefings as required.
Conduct daily briefings which will include:
Important hotel / division / section information
Emphasized current priorities, new problems, services, and product
Daily guest feedback
Banquet daily events of the day
Strictly adheres to the hotel‘s Policy on Confidentiality and Ethics.
Ensures that the hotel FSMS Program is strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers, and monthly Hygiene Audits. (Please refer to HACCP Hygiene and Sanitation.)
Ensures that the appropriate standards of conduct, dress, hygiene, uniform, and appearance are maintained by all colleagues within the department.
To ensure self and all F&B department colleagues actively participate in all EHSPIS requirements.
To carry out any additional tasks and projects as requested by the Food and Beverage Manager/General Manager.
Bachelor’s degree in Hospitality Planagement/Hotel I’4anagement from an accredited College or University.
Minimum 3 years experience in a similar position in a five-star property.