Food & Beverage Manager

As a Food and Beverage (F&B) Director, your main responsibility is to oversee the operations of the food and beverage department of a company. This includes managing the staff, ensuring customer satisfaction, and maintaining the budget.

One of the key components of your job is to create and implement menus that are both appealing to customers and align with the company’s budget. You must also have a deep understanding of food and beverage trends, as well as an ability to manage inventory and negotiate with suppliers.

In addition to managing the kitchen staff and ensuring that food is prepared to the highest standard, you will also be responsible for the front-of-house operations. This includes managing servers, bartenders, and hosts/hostesses, and ensuring that customer service is of the highest quality.

To be successful in this role, you must have excellent communication skills, as you will be liaising with other departments within the company, as well as external vendors and customers. You must also have strong leadership skills to manage a team of staff members effectively.

Overall, being a Food and Beverage Director is a challenging yet rewarding role that requires a combination of creativity, business acumen, and people skills. If you have a passion for food and the ability to manage a team effectively, this could be the career for you.

The Director of Food and Beverage is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinating these activities daily; and assisting clients in program planning and menu selection.

Solicit local group Food and beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

DUTIES AND RESPONSIBILITIES:

1. Achievement of budgeted food sales, beverage sales, labor costs, and profitability.
2.  Completion of Customer Follow-up calls on a timely basis.
3.  Timely analysis of Food & Beverage Prices about competition.
4.  Participation and input towards F&B Marketing activities.
5.  Entertainment of potential and existing customers.
6.  Preparation of Sales Promotions and mailings.
7.  Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
8.  Telemarketing to previous clients to inquire about possible future bookings.
9.  Development and maintenance of all department control procedures.
10.  Handle all Food and beverage inquiries and ensure timely follow-up on the same business day.
11.  Coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, and estimated and actual function statements. With banquets or conferences, the Chef is to be included in food-related discussions.
12.  To confirm all details relative to group functions with meeting/banquet planners.
13.  Supervision of daily paper flow including Proposals, and Function Contracts.
14.  Maintenance of Hotel credit policies.
15.  Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
16.  Evaluation forms must accompany all invoices.
17.  Gather for large events, oversee medium/small events, and guarantee attendance numbers. They are required 3 business days in advance of functions.
18.  Completion of monthly forecast.
19.  Attendance and participation at weekly F & B meetings and Department Head meetings.
20.  To assist in menu planning and pricing.
21.  Development and maintenance of department manual.
22.  Supervision of weekly payroll input.
23.  Be available to Hotel Staff at all times in case of emergency.
24.  Must have a complete knowledge of Fire Procedures.
25.  All other duties as directed by the General Manager or Assistant General Manager.
26.  Participation in Manager on Duty shifts as required.
27.  Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries, and cash deposits are prepared.
28.  Assure the maintenance of bar control policies.
29.  Assure completion of requisitions where deemed necessary.
30.  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 
31.  Completion of monthly inventory.
32.  Assure timely completion of function bills.
33.  Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food and  beverage and vending.
34.  Purchasing of purchase requirements of small wares, linens requirements, etc.
35.  Directly responsible for larger groups…overseeing medium and smaller groups:
36.  Consistent check of Banquet Food and  Beverage quality, Banquet services, and pallet presentation.
37.  Ensuring that services meet customer specifications.
38.  Quality of meeting room set-up.
39.  Liaise on an ongoing basis with the Sales Department to ensure all client needs and requirements will be met.
40.  Work with the Chef, Assistant Director of Food and beverage, and Food and beverage Supervisor to ensure all arrangements and details are dealt with.
41.  Establish a rapport with groups to ensure guest satisfaction and repeat business.
42.  Minimize the number of customer complaints.
43.  Ensure a professional attitude and proper business attire when on the property, ready to meet or service a client at any time.
44.  Staff professional attitude and proper meeting of Company appearance and uniform standards.
45.  Teamwork-Relations with co-workers and management.
46.  Quality of Food and beverage services and department phone handling.
47.  Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
48.  Responsible for staff training and development.
49.  Ensure all staff have ‘Smart Serve’ certification.
50.  Personnel selection.
51.  Proper hiring procedures were followed. For management positions, either the HR Manager or the Asst. The General Manager must join the Director of Food and beverage for all interviews. For line personnel, the Assistant to the Director of Food and beverage must be present with the Food and beverage Supervisor.
52.  Proper termination procedures must be followed.
53.  Department meetings are held monthly. The General Manager, Assistant General Manager, and Human Resources Manager are to be notified of meetings in a timely fashion.
54.  High employee retention.
55.  Personal development and growth.
56.  Discipline of personnel when required.
57.  Responsible for overseeing all scheduling within the department.
58.  Participation in overall Hotel Maintenance and cleanliness.
59.  Achieving service that exceeds expectations.
60.  Overall maintenance of the operation at a level in keeping with the standards prescribed.
61.  Minimize the number of Workmen’s Compensation claims.
62.  Report any deficiencies in equipment and facilities.

JOB TITLE:  FOOD & BEVERAGE DIRECTOR / MANAGER

REPORTS TO: General Manager

Education:

Post Graduate or Degree or three years Diploma in Hotel Management or equivalent.