Description
To ensure that the overall daily running of the F&B department, is under control and indirectly reports and coordinates with the F&B Manager under the group and ensure the maximisation of room revenue and profit and maintaining a consistently high standard of customer service within the department
To direct and coordinate the activities of the food and beverage department. To maintain and improve food quality, service and merchandising to effect increased sales and increase profits
To coordinate the activities of his department with the other operating departments in the hotel in order to provide the best possible service to the guest of the hotel commensurate with fluctuating occupancies
To direct the functions of administration and planning of the food and beverage department to meet the daily meets of the operation
To clearly describe, assign and delegate responsibility and authority for the operation of the various sub-departments under his supervision E. G Coffee House, room service, banquets, kitchen, steward, purchasing etc.
To establish policies and schedules for the operation of the outlets to achieve a profitable result
To participate with the chef and management trainee in the writing of attractive and merchandising menus designed to attract a pre-determined customer market
To concern himself with and to instill in his sub-department heads a high concern for effective control of food, beverage and labour costs
To assist the subordinate managers to establish and then achieve pre-determined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
To regularly review and evaluate the degree of customer acceptance of the individual, recommend to top management new operating and marketing policies whenever declining or constant sales imply dis-satisfaction by our customers, a material change in the make-up of our customers market, or a change in the competitive environment
To determine and establish most effective purchasing and receiving procedures
To develop with the aid of sub-department heads those operating tools necessary and incidental to modern management principles EG : budgeting forecasting purchase specifications, recipes, portion specs, menu abstract, food production control, job descriptions, etc
To continuously evaluate the performance of the personnel in his department to administrate a personnel development program within his own department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in improving their position
To actively participate in preparing the yearly forecasting and budgeting
To be consistently aware of market situation and competitors performance
To maintain a high standard of personal appearance and hygiene at all times
To ensure that regular communications meetings are held with F&B personnel and to attend various management meetings
To perform any other duties assigned from time to time.
Job Types: Full-time, Contract
Contract length: 6 months
Pay: From RM2,000.00 per month
Benefits:
- Free parking
- Maternity leave
- Meal provided
- Parental leave
Experience:
- Food & Beverage: 5 years (preferred)
Work Location: In person