F&B Manager in Yangon

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F&B Manager

Industry Leading Company, | Yangon

F&B Manager

Industry Leading Company

F&B Manager

Industry Leading Company

Myanmar - Yangon

| Yangon

29 Dec 2021

Experience level

Manager

Job Function

Hospitality, Hotel, Tourism

Job Industry

Hospitality/Hotels

Min Education Level

Bachelor Degree

Job Type

Full Time

Job Description

An Excellent Opportunity for ...

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service.
Design exceptional menus, purchase goods and continuously make necessary improvements.
Identify customers’ needs and respond proactively to all of their concerns.
Lead F&B team by attracting, recruiting, training and appraising talented personnel.
Establish targets, schedules, policies and procedures.
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Comply with all health and safety regulations.
Report on management regarding sales results and productivity.
Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests.
Communicates with service and kitchen staff regarding reservations and/or special events.
Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
Evaluates and supervises performance and carries out disciplinary action as needed.
Make rounds of all food and beverage outlets to ensure member/guest needs are met.
Responsible for employee relation issues and reviews incidents with Human Resource Manager.
Completes and administers employee performance appraisals.
Conducts monthly beverage inventories and quarterly china, glass and silverware inventories.
Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff in the hotel.
Works with remaining staff to complete tasks in an effective and efficient manner.
Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.
Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.
Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested.
Communicates and teams well with other departments (i.e. Banquets, Kitchen, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out