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F&B Manager

4 months ago

Kochi, India AccorHotel Full time
Job Description

Prime Function:

  • To supervise all Restaurants, In Room Dinning and Bar to achieve guest satisfaction and organizational profitability through effective utilization of all resources.
  • Assist the General Manager and the Executive Chef with the development of new menus and prices.
  • Continuously delight the customers by offering trend setting and innovative products and services.
  • Ensure to assist the General Manager to supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law.
  • Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

Food & Beverage Planning

  •  Assist the General Manager to plan, forecast and budget the revenues and costs for department.
  •  Ensure that the company and statutory hygiene standards are maintained in all areas of the department.
  •  Assist the General Manager to organize food festivals and also develop guest loyalty and retention programmes.
  •  Ensure to be fully conversant with all statutory requirements regarding food and beverage operations.

People Management

  •  Ensure that the team offers professional and courteous service to the guests as per the standards.
  •  Ensure that the team has been trained for all safety provisions.
  • Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
  • Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Kochi Infopark to ensure maximum cooperation, productivity, and guest service.
  • Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

Financial Management

  •  Assist the General Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems.
  •  Prepare and submit in the required format all information necessary for budgeting timeously and accurately.
  •  Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits

Operational Management

  • To selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.
  • Co-ordinate work assignments, departmental planning, and scheduling between General Manager and the Departmental Heads.
  • Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.
  • To provide cost effective and customer focused Food and Beverage service.
  • Ensure that the standards of food and beverage meet/exceed expectations.
  • Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.
  • To ensure that room service orders are executed promptly and that they comply with the required standards.

Managerial Qualities

 

  • Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;
  • Ability to accept responsibility;
  • Self confidence, motivation, drive and tenacity;
  • Ability to enhance organizational performance;
  • Ability to clearly delegate tasks and responsibilities;
  • Ability to think strategically, inductively, and creatively;
  • And the propensity to recognize and acknowledge other peoples’ ideas.

 


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