Food & Beverage Manager

It is the Food and Beverage Manager's responsibility to manage the operational and administrative food and beverage operation ensuring compliance with established procedures and standards, maintaining a high level of satisfaction of our guests.

Responsibilities:

• Define and implement Food and Beverage operation strategies to achieve the different objectives of the hotel: financial, quality and human resources. Ensuring compliance with legal regulations, which are related to the operation of the consumption centers.
• Making the annual budget of the Food and Beverage Division, following up on its implementation and compliance during the year. Controlling the operation of the Food and Beverage consumption centers, ensuring that each one has the supplies and human resources to provide the service in due time and form, following up on the results of the internal work environment.
• Ensure compliance with the annual training and development plan of the Food and Beverage Division to unify the service provided to the Guest.
• Implement follow-up plans for continuous service improvement, based on the hotel's quality program to increase Guest satisfaction.
• Ensure that the standards of hygienic handling of equipment, food and beverages established by the hotel are met.
• Review and authorize all requisitions of supplies necessary for the operation of the week, according to the monthly budget projections.
• Establish cyclical preventive maintenance programs for its consumption centers, including fumigation work.
• Reduce waste, overproduction and misuse of products to avoid shrinkage.
• Ensure the recording and/or processing of checks and/or orders for Up Sellings* consumed by Guests, to achieve monthly Up Sellings* targets for the Food and Beverage area.
• Supervise areas at peak breakfast, lunch and dinner volume hours.
• Attend to suppliers to learn about their products and services, selecting those that meet the needs of the hotel, always under the supervision and contact of the Purchasing department.
• Perform executive guards to verify the operation and functioning of the hotel (when applicable).
• Maintain close collaboration/communication with the Executive Chef to assess the details of the operation.
• Oversee all events and banquet department.
• Follow up on the action plans carried out by the corporate in their visits in the hotels and during the audits assigned by the immediate superior, complying with the service provided by the hotel.