F&B MANAGER

CORE FUNCTION:

Overall in charge of the efficient operation of all outlets, kitchen, food & beverage back of the house areas to attain maximum guest satisfaction and contribute to achievement of budget and objectives set for the outlet. Special emphasis on training motivation and delegation.

JOB DESCRIPTIONS:

• Plans and coordinates activities within outlets to ensure maximum revenue potential and profitability.
• Responsible for the formulation and adherence to all financial reports and forecasted for areas under direct control i.e Outlooks and Budget.
• Sets standards and procedures for outlets to reflect the desired image and quality. Train Outlet Managers/Assistant Outlet Manager and Supervisors to standard and supervises.
• Hold daily communication meeting with food & beverage management team to ensure that they are well informed regarding all hotel matters.
• Communication with his peers and is committed to supporting the hotel’s programme of multi-skilling and pooling of staff to ensure maximum productivity.
• Attends periodic information and communication meeting to ensure synergy amongst all departments within hotel.
• Ensures Total Quality Management System is working at all times to ensure constant improvement.
• Guest relations – Maintain and attract new business, to achieve greater yield of budgeted profit.
• Employee Relations- Maintain a good rapport and relationship with staff and to be open to suggestions, listen to work problem and staff motivation and ensure that information are always passed down the line.
• Materials or products – Responsible for all food and beverage equipment.
• Finance – Payroll control through proper and precise staffing of restaurant. Control walkouts and payments of clients (F&B checks).
• Business contacts (Internal/External) – To maintain an excellent relationship with all clients and guests to ensure their return.
• Revenue and objectives – To operate and plan in the best possible way in order to active revenue forecasted and objective set for restaurant.
• Advises and consults with the General Manager, Executive Chef, Outlet Managers and other department heads to maintain highest standards of quality which will attract business and yield a satisfactory profit.

JOB REQUIREMENTS:

• Diploma/Degree in hospitality management or Professional Food Certificates will be an added advantage.
• Minimum of 3-5 years and above related working experience in F&B or hotel industry.
• Computer literacy in Microsoft Office knowledge is a must for performing paperwork or reporting.
• Food serving-related skills.
• Basic HALAL, HACCP, and Food Safety knowledge.
• Applicants must be Malaysian.
• Willing to work at Putra Nilai.