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Jobs or company...

FOOD AND BEVERAGE MANAGER - HOTEL

RM 6,000 - RM 8,000 / month
Checking job availability...
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Job Summary/Purpose :

The Director of Food & Beverage is responsible for the overall administration and operation of the Food & Beverage Division, including the maximization of profits, establishment of quality standards, maintenance of high staff performance and customer satisfaction.

Key Areas :

· Administration

· Promotion and Merchandising

· Quality of Service and Food

· Supplier Relations

· Press Relations

· Staffing

· Performance Appraisal

· Human Resources

Administration:

Analyze reports and log books

  • Read overnight reports and outlet logbooks.
  • Share information with other departments and the F&B team to create business awareness.
  • Attend Dept Heads’ morning briefing and share information.

Review set up and quality standards

  • Walk all F&B front and back of the house areas twice daily.
  • Converse with guests in each of the outlets to solicit feedback.
  • Note or correct any shortcomings in hard and software.

While on rounds, provide feedback and information to all staff on current events

Host/attend weekly & monthly meetings as per schedule

Convene Monthly F&B meeting which will include:

  • Information on functions and promotions.
  • Damages updates by Engineering Dept.
  • Purchases updates.
  • Cost Control updates.
  • Addresses specific service issues and training topics.

Attend Meetings:

  • Productivity Meeting.
  • Forecast Meeting.
  • Credit Meeting.
  • Communication Meeting.
  • Kitchen Meeting.
  • Stewarding Meeting.
  • P&L Meeting.
  • Excom Meeting
  • FSMS Meeting

Prepare F&B budget:

  • Summarize all relevant data from current and previous years.
  • Obtain all information available for upcoming year (occupancy, forecast, trends, reservations, festive periods, etc).

Prepare and review monthly forecast:

  • Prepare and review previous month forecast.
  • Prepare and update monthly forecast.

Prepare F&B CAPEX Plan:

  • Monitor preparation of Annual Plan encompassing all F&B areas indicating priorities.
  • Ensure all major items indicate a R.O.I projection.

Control expenses:

  • Maintain proper and adequate controls are in place specifically over purchase orders and requisitions.
  • Monitor Food and Beverage inventory turnover.

Promotion & Merchandising

Develop promotions and menus

  • Establish a yearly promotion and menu plan and monitors implementation.
  • Prepare a P&L analysis of all promotions.
  • Establishes a festive season calendar.
  • Establish a yearly entertainment concept.
  • Review outlet operation concepts.

Quality of Service and Food & Beverage

Plan and execute special projects

  • Review service guidelines every 6 months.
  • Review food preparation guidelines.
  • Review beverage preparation guidelines.

· Ensure that regular lab tests of food hygiene and sanitation are conducted.

Control food and beverage costs to maximize profits.

  • Liaise with Executive Chef to provide value for money customers as well as maximize profitability.
  • Keep informed of new products on the market.
  • Walk all F&B front and back of the house areas weekly with Cost Controller and Chef to minimize shortage and reduce inventory.

· Build up and maintain rapport with food and beverage suppliers

  • Ensure suppliers provide top quality
  • Responsible for sponsorship and consignment

Supplier Relations

  • Obtain maximum publicity so as to maintain a high profile for the F&B department.
  • Liaise and attends promotional activities directed towards the press to introduce new menus and restaurants, etc.

Press Relations

· Provide PR with information needed for mailing, advertising, direct mail and press releases.

Maintain regular press relations

  • Approve all staff additions or replacements.

· Control casual labor and overtime submitted by Executive Chef and Outlets Managers.

Staffing

Control staffing levels

  • Monitor productivity performance as shown in monthly productivity reports and reviews with appropriate department heads.

Performance Appraisal

Conduct performance appraisals of key management staff

· Conduct yearly appraisals of direct reports.

· Review appraisals of key department staff.

Ensure progressive training

  • Ensure compliance with minimum training levels (as required by policy) is met.
  • Establish comprehensive training plan on annual basis with HR Director.
  • Personally conduct training for F&B Management staff.
  • Evaluate at least 2 departmental training sessions per month in the outlets and Banquet

Human Resources

  • Coordinate with Human Resources for recruitment of service staff
  • Conduct training sessions for service and stewarding staff and review periodically all emergency health and safety procedures.
  • Evaluate process of probation, transfer, training recommendation, performance and salary review.
  • Coordinate various training and development plans with Human Resources and direct reports

Job Type: Full-time

Pay: RM6,000.00 - RM8,000.00 per month

Benefits:

  • Maternity leave
  • Professional development

Schedule:

  • Day shift
  • Monday to Friday

Ability to commute/relocate:

  • Putrajaya: Reliably commute or planning to relocate before starting work (Required)

Application Deadline: 02/28/2025