Food and Beverage Manager

Food and Beverage Manager

Job summary:

• Responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.
• Solicit local group Food & Beverage business; maintain the services and reputation of the Hotel and act as a management representative to group clients.
• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Completion of Customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Telemarketing to previous clients to inquire about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Maintenance of Hotel credit policies.
• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
• Evaluation forms must accompany all invoices.
• Gather for large events, oversee for medium/small events, guaranteed attendance numbers.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of monthly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Completion of monthly inventory.
• Assure timely completion of function bills.
• Assure the ordering and purchasing of beer, wine, liquor, and canned soft for Food& Beverage.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Directly responsible for larger groups, overseeing medium and smaller groups:
• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
• Work with the Head Chef, and Restaurant and Bar manager to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Quality of Food & Beverage services and department phone handling.
• Responsible for staff training and development.
• Department meeting being held monthly. General Manager, and Human Resources Manager to be notified of meetings in a timely fashion.
• Personal development and growth.
• Discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen’s Compensation claims.
• Report any deficiencies in equipment and facilities.

Any other job duties and responsibilities may assign by the Management that may be required from time to time.