To oversee all aspects of the food and beverage operations, ensuring high standards of service, quality, and profitability. The Food and Beverage Manager is responsible for managing staff, controlling costs, ensuring guest satisfaction, and maintaining compliance with health and safety regulations. Plan, organize, and manage the daily operations of restaurants, bars, banquets, and room service. Develop and implement menus in collaboration with the Executive Chef. Recruit, train, and supervise food and beverage staff. Monitor inventory, order supplies, and control stock levels to minimize waste and costs. Ensure excellent levels of customer service and handle customer complaints professionally. Maintain high standards of hygiene, health, and safety. Prepare budgets, forecasts, and financial reports related to food and beverage operations. Monitor and analyze food and beverage sales to identify areas for improvement. Coordinate with other departments to ensure smooth operations for events and functions. Promote the venue and develop marketing strategies to increase revenue.
❖ Assist in drawing up the sales forecast plan with the Sales andMarketing Manager (including section on Corporate & T&T Accounts). ❖ Improve business from all market segments. ❖ To meet the budgets target for the Room Nights. ❖ Go Corporate, Embassy and UN/NGO (At least 6 per week) for regular Sales Calls, Tele-marketing, E-marketing. ❖ Paper work for Proposal, Confirmation, Contract. ❖ As hotel discipline, Be very specific about payments. ❖ Communicate regularly with Manager, Sales Team/Reservation. ❖ Assist for all arrangement with other department. ❖ Inform clearly rules and regulations to Clients. ❖ Respond promptly to all enquires and assist to reply page messenger and comment. ❖ Do not promise any discounts and freebies with proper approvals. ❖ Taking and inputting reservations (make all booking necessary by yourself) and use work phone for all work matters.