JD Food and Beverage Manager

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JOB DESCRIPTION

Job Title: Food & Beverage Manager


Department: Food & Beverage
Reporting to: Director of Food & Beverage / Executive Assistant
Manager / Hotel Manager/ Resident Manager/
General Manager

Responsible for: Restaurant Manager/ Bar Manager/ Room Service


Manager/ Banquet Service Manager

Job Summary

Manage the food and beverage operations of the hotel to ensure the achievement of
established food and beverage quality and guest service quality standards and
departmental revenue and profit goals.

Adhere to local regulations concerning health, safety, or other compliance requirements,


as well as brand standards and local policies and procedures.

Key Areas of Responsibility:

 Supervises the functioning of all Food and Beverage employees, facilities, sales and
costs, to ensure maximum departmental profit is achieved.

 Controls and analyses, on an on-going basis, in order to optimize the following:


• Quality levels of product and service
• Guest satisfaction
• Merchandising and marketing
• Operating costs
• Sanitation and cleanliness (hygiene)

 Coordinates and supervises the preparation, presentation and service of food


products to ensure the highest quality at all times.

 Establishes and maintains effective employee relations.

 Supervises an coordinates pricing and preparation of menus, beverage and wine


lists by taking into consideration such factors as:
• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• Merchandising and promotions.

www.foodandbeveragetrainer.com
 Coordinates with the Finance Manager to determine the minimum and maximum
Food and Beverage par stocks. Approves all wine purchases and other Food and
Beverage items in accordance with InterContinental Hotel Group quality and quantity
standards

 Conducts weekly Food and Beverage meetings relating to, but not limited to, the
following:
• Overall Food and Beverage financial results and profitability
• Projected business
• Operations results and problems
• Changes in procedures
• New management policies
• Quality improvement
• Sales improvement
• Productivity improvement

 Attends all other meetings as required by the administrative calendar.

 Keeps and up-to-date standard recipe file for all Food and Beverage items.

 Implements a daily, weekly and monthly checklist for all Food and Beverage
departments. Ensures proper follow-up to attain maximum quality and efficiency.

 Keeps aware of trends, systems, practices and equipment in Food and Beverage
preparation and service in the hotel and restaurant field through trade literature and
actual visits.

 Interacts with individuals outside the hotel including, but not limited to, clients,
suppliers, government officials, competitors and other members of the local
community.

 Works with Human Resources on manpower planning and management needs.

 Works with Director of Finance in the preparation and management of the


Department’s budget.

 Perform any other duties which may be assigned by the management from time to
time

Required knowledge/skills/job qualifications:

 Previous experience managing a team of food and beverage service employees


through motivation, coaching and development.

 The ability to anticipate customer needs, multitask and direct quickly.

 Working knowledge of Food and Beverage service policies and procedures.

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 Proven experience supervising food and beverage service departments of 20+
employees.

 Knowledge and ability to control factors affecting budget.

 Capable of using independent judgment/solid decision making skills and ability

 Proven excellence in customer service and experience to interact effectively with


guests, all levels of management, associates and clientele, both inside and outside
the organization.

 Self-motivated to accomplish goals, with a strong sense of responsibility.

 Proficiency with general office PC applications.

 Excellent written and verbal communications skills

Education and formal training:

Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.

Experience:

4 years related experience, including supervisory experience, or an equivalent


combination of education and experience.

www.foodandbeveragetrainer.com

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