Food and Beverage Manager

5 days ago

Hyderabad, Telangana, India AccorHotel Full time

The Role:

We are seeking a skilled Food and Beverage Manager to lead our team in providing exceptional dining experiences.

Responsibilities:

  • Team Supervision: Oversee the overall supervision, planning, control, and coordination of all activities of the team engaged in the operations of the department.
  • Culinary Excellence: Ensure that the beverages prepared and served in the assigned area meet standard recipes and quality expectations.
  • Guest Interaction: Attend to guest complaints, requests, or inquiries regarding services.
  • Departmental Representation: Bring matters affecting Novotel Hyderabad Airport’s interests to the attention of the Management.

People Management:

  • Staff Development: Motivate and develop staff to ensure smooth department functioning and promote teamwork.
  • Guest Satisfaction: Achieve guest satisfaction and organizational profitability through effective resource utilization.
  • Departmental Coordination: Establish and maintain seamless coordination with all departments to ensure maximum cooperation, productivity, morale, and guest service.
  • Training and Development: Train the team according to established procedures and ensure they are trained for all safety provisions.

Operational Management:

  • Trend and Practice: Upgrade and update knowledge on food and beverage preparation and service trends, practices, and equipment in the bar.
  • Equipment Setup: Set up equipment and prepare mise-en-place in accordance with bar policy.
  • Sales Improvement: Improve sales volume in all outlets through up-to-date marketing, menus, festivals, and special promotions.
  • Daily Preparedness: Ensure all amenities are properly arranged prior to service.
  • Wine and Beverage Knowledge: Possess working knowledge of wine, cocktail, and mixing all beverages.
  • Inventory Management: Note daily beverage inventory journals, bar opening and closing stock, and initiate requisitions according to established par stock.
  • Cleanliness and Mise-en-Place: Maintain cleanliness and mise-en-place level at the bar counter, cabinets, shelves, floor, and service pantry for smooth operation.

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