F&B Manager

AREAS OFRESPONSIBILITY

• Assists in the development and implementation of business strategies for the hotel which are aligned with Merlis overall mission, vision values and strategies
• Participates in the development of the hotels business strategies
• Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotels goals
• Monitors status regularly and adjusts strategies as appropriate
• Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary
• Create F&B Road Map and F&B Event Calendar for the F&B Outlets in coordination with Exec Chef.
• Interact with guests for all major Banquet events menu planning and execution
• Introduce concepts in F&B in coordination with Exe.Chef
• Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies
• Analyzes sales and competition on a regular basis and develops strategies to increase market share
• Assists with the development and implementation of the food and beverage marketing and sales plan
• Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc.
• Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
• Establish matrices and systems to ensure smooth functioning hotel outlets.
• Adheres to Merlis marketing and sales standards
• Maximizes profitability by managing Food & Beverage operations
• Analyzes business results on a regular basis and takes actions to improve results as appropriate
• Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff
• Plans new and popular menus and monitors to ensure top-notch quality and prompt service
• Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources
• Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern
• Ensures outlets meet or exceed brand standards Develops and implements strategies and practices which support employee engagement
• Communicates performance expectations and provides employees with on-going feedback and implement daily briefings in all F&B Outlets and led by respective managers, Also cross audit the briefings
• Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential

REQUIREMENTS

• Minimum five years management experience
• Highschool diploma required, bachelors degree preferred
• Excellent oral and written communication skills
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Able to resolve conflicts guests, supervisor and employee
• Ability to multitask and work well under pressure
• In-depth knowledge of all areas of food and beverage including wines and liqueurs
• Knowledge of local liquor laws and regulations
• Strong floor presence with focus and energy
• Basic computer skills in MS Office, reservation systems, and point of sales systems