Manager, F&B

POSITION SUMMARY:

The Manager, Food and Beverage is responsible for the overall operation of the F & B business unit assigned. This role, in conjunction with the outlets’ management, plans, directs and coordinates a strategic approach in providing the outlets with the necessary assistance to achieve the annual EBITDA. The Manager, Food and Beverage also ensures that the outlets in the business unit are managed as successful independent profit centers ensuring maximum guest satisfaction consistent with the Division’s standard

PRIMARY RESPONSIBILITIES:

• Supports the Senior Manager, Food & Beverage & Head, Food & Beverage in development of succession planning initiatives
• Conducts regular planned briefings with Outlet Managers and Assistant Managers to achieve desired goals
• Assists the Outlets with developing and submitting multiple outlet budget requirements
• Provides leadership to the Outlet Managers by guiding and motivating them in achieving annual business plans, KPOs and KPIs as well as Outlets’ financial targets and training goals
• In conjunction with the Outlet Managers, implementation of new products and new product lines
• Monitors and evaluates quality of service and product in the Business Unit
• Creates and fosters a team culture that supports the company’s Vision and Values
• Effectively utilises electronic systems regarding payroll, Recruitment/HR, POS, Reservation Management System, Ordering System, Guest Feedback System
• Achieves productivity by maximising the use of team synergies
• Works effectively with those outside of formal line authority to achieve organizational goals
• Establishes an environment that allows customer feedback and information to be disseminated to all levels of employees and incorporated into planning and operations
• Encourages team participation in all continuous improvement activities/strategies in Food & Beverage
• Ensure the Outlet Managers follow up in all situations of customer feedback
• Shares ideas and suggestions on new developments and plans within the Food and Beverage BusinessUnit

KEY PERFORMANCE INDICATORS:

• Positive Employee and Customer feedback
• Business Unit profit and Loss budgets
• Staff retention and development
• Quality

QUALIFICATIONS:

Experience

• Minimum 8 years of progressive combined Management experience in International Hotels/Resorts/F&B Department
• Experience in Forbes 5 stars concepts is preferred
• Experience in Michelin Star Restaurants focusing on European concepts is preferred
• Experience in the process of creating and implementing new concepts in a hotel/resort environment
• Experience in hotel/resort and restaurant pre-opening and/or renovations would be considered as an advantage

Education

• University degree in Hospitality Management or another relevant field

Skills

• Knowledge of planning short and long-term goals, including strategic planning, budgeting and forecasting; departmental profit/loss analysis
• Knowledge of food safety regulations and practices, such as HACCP
• Proven leadership skills, teambuilding and developing star performers
• Capable of analysing business levels and scheduling appropriately
• Proficient in Microsoft applications
• Good command in spoken and written English
• Possesses the following personal qualities:

• Approachable
• Astute
• Organised
• Focused
• Resilient
• Innovative

• Has the following key competencies:

• Decisiveness
• Communication
• Financial decision making
• Judgement
• Teamwork
• Managing/leading customer focus

PERSONAL COMPETENCIES:

• Achieves agreed objectives and accepts accountability for results

• Displays a high commitment to delivering results
• Communicates effectively
• Displays the highest level of integrity
• Ability to maintain discretion
• Self-motivated
• Approachable