F&B Manager - The Top Penang

Key Responsibilities1. Strategic Planning and Management

• Develop and implement strategies to increase F&B revenue and profitability across all outlets, including the banquet hall.
• Analyze market trends and competitor activities to identify opportunities for growth and differentiation.
• Work closely with the General Manager to align F&B operations with the overall goals of The Top Penang.

2. Operational Oversight

• Oversee day-to-day operations of all F&B outlets, including the banquet hall, restaurants, bars, and cafes.
• Ensure seamless service delivery, maintaining high standards of food quality, presentation, and guest satisfaction.
• Establish and monitor SOPs for all F&B areas to maintain consistency and operational excellence.

3. Banquet Management

• Oversee the banquet hall operations, including event planning, coordination, and execution.
• Collaborate with the Sales and Events teams to maximize banquet bookings and revenue.
• Ensure that banquets are executed efficiently, meeting client expectations and maintaining brand standards.

4. Financial Management

• Prepare and manage budgets for all F&B outlets and the banquet hall.
• Monitor and control costs, including food and beverage costs, labor costs, and operational expenses.
• Conduct regular financial analysis to ensure targets are met and identify areas for improvement.

5. Team Leadership and Training

• Recruit, train, and mentor F&B staff, ensuring they are equipped with the skills and knowledge to deliver exceptional service.
• Lead by example, fostering a culture of professionalism, teamwork, and continuous improvement.
• Develop and implement staff incentive programs to drive performance and motivation.

6. Guest Experience

• Ensure a high level of guest satisfaction by regularly reviewing feedback and addressing concerns promptly.
• Collaborate with the Marketing team to create unique dining experiences and promotions to attract and retain guests.
• Innovate and introduce new menu items, themes, or concepts to enhance the guest experience.

7. Health and Safety

• Ensure compliance with all health, safety, and hygiene regulations across F&B operations.
• Conduct regular audits to maintain cleanliness, food safety, and workplace safety standards.

8. Supplier and Inventory Management

• Manage supplier relationships to ensure quality and cost-effectiveness of goods and services.
• Oversee inventory control, ensuring optimal stock levels and minimizing waste.

9. Marketing and Collaboration

• Work closely with the Marketing team to develop and execute F&B promotions, events, and campaigns.
• Collaborate with other departments to create cross-promotional opportunities that drive footfall and revenue.

Key Requirements

• Education: Degree in Hospitality Management, F&B Management, or a related field.
• Experience: Minimum of 5 years of managerial experience in F&B operations, including banquet management.
• Skills:
• Strong leadership and team management skills.
• Excellent financial acumen with experience in budgeting and cost control.
• Exceptional customer service and communication skills.
• Ability to multitask and work in a fast-paced environment.
• Knowledge:
• Familiarity with F&B trends and best practices.
• Understanding of health and safety regulations.
• Proficiency in F&B software and POS systems.

Key Performance Indicators (KPIs)

• Achievement of monthly and yearly revenue targets.
• Guest satisfaction scores and feedback.
• Cost management, including food, beverage, and labor costs.
• Successful execution of events and banquets.
• Staff performance, retention, and training metrics.

Job Type: Full-time

Pay: RM6,000.00 - RM7,500.00 per month

Benefits:

• Dental insurance
• Free parking
• Health insurance
• Maternity leave
• Meal allowance
• Parental leave
• Professional development

Schedule:

• Holidays
• Night shift
• Rotational shift
• Weekend jobs

Experience:

• Food service: 5 years (Preferred)