Food and Beverage Manager

Job Description

<p>The Director of Food &amp; Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.</p><p>Solicit local group Food &amp; Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.</p><p>Duties and Responsiblilties:</p><p> Achievement of budgeted food sales, beverage sales, labor costs and profitability.</p><p> Completion of Customer Follow-up calls on a timely basis.</p><p> Timely analysis of Food &amp; Beverage Prices in relation to competition.</p><p> Participation and input towards F&amp;B Marketing activities.</p><p> Entertainment of potential and existing customers.</p><p> Preparation of Sales Promotions &amp; Mailings.</p><p> Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.</p><p> Telemarketing to previous clients to inquire about possible future bookings.</p><p> Development and maintenance of all department control procedures.</p><p> Handle all Food &amp; Beverage inquiries and ensure timely follow up on the same business day.</p><p> To co-ordinate with all large group, meeting/banquet planners their specific group requirements with the services &amp; facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.</p><p> To confirm all details relative to group functions with meeting/banquet planners.</p><p> Supervision of daily paper flow including Proposals, and Function Contracts.</p><p> Maintenance of Hotel credit policies.</p><p> Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)</p><p> Evaluation forms must accompany all invoices.</p><p> Gather for large events; oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.</p><p> Completion of monthly forecast.</p><p> Attendance and participation at weekly F &amp; B meeting and Department Head meeting.</p><p> To assist in menu planning and pricing.</p><p> Development and maintenance of department manual.</p><p> Supervision of weekly payroll input.</p><p> Be available to Hotel Staff at all times in case of emergency.</p><p> Must have a complete knowledge of Fire Procedures.</p><p> All other duties as directed by the General Manager or Assistant General Manager.</p><p> Participation in Manager on Duty shifts as required.</p><p> Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.</p><p> Assure the maintenance of bar control policies.</p><p> Assure completion of requisitions where deemed necessary.</p><p> Assure the completion of weekly schedule and shift duties while: a. maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent</p><p> Completion of monthly inventory.</p><p> Assure timely completion of function bills.</p><p> Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food&amp; Beverage and vending.</p><p> Purchasing of purchase requirements of small wares, linens requirements etc.</p><p> Directly responsible for larger groups…overseeing medium and smaller groups:</p><p> Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.</p><p> Ensuring that services meet customer specifications.</p><p> Quality of meeting room set-up.</p><p> Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.</p><p> Work with the Chef, Assistant Director of Food &amp; Beverage and Food &amp; Beverage Supervisor to ensure all arrangements and details are dealt with.</p><p> Establish a rapport with groups to ensure guest satisfaction and repeat business.</p><p> Minimize number of customer complaints.</p><p> Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.</p><p> Staff professional attitude and proper meeting Company appearance and uniform standards.</p><p> Teamwork-Relations with co-workers and management.</p><p> Quality of Food &amp; Beverage services and department phone handling.</p><p> Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.</p><p> Responsible for staff training and development.</p><p> Ensure all staff have ‘Smart Serve’ certification.</p><p> Personnel selection.</p><p> Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food &amp; Beverage for all interviews. For line personnel, the Assistant to the Director of Food &amp; Beverage must be present with the Food &amp; Beverage Supervisor.</p><p> Proper termination procedures must be followed.</p><p> Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.</p><p> High employee retention.</p><p> Personal development and growth.</p><p> Discipline of personnel when required.</p><p> Responsible for overseeing all scheduling within the department.</p><p> Participation towards overall Hotel Maintenance and cleanliness.</p><p> Achieving service that exceeds expectations.</p><p> Overall maintenance of the operation at a level in keeping with the standards prescribed.</p><p> Minimize the number of Workmen’s Compensation claims.</p><p> Report any deficiencies in equipment and facilities.</p>