F&B Manager

The Food & Beverage Manager is responsible for managing the kitchen operations of all hotel branches. He or she is responsible for ensuring that all of the food and drinks are of the highest quality. The position is also in-charge with designing unique menus, handling customer complaints, creating department policies, and complying with food and safety regulations.

department heads to come up with a yearly Marketing Plan for the F&B Department.

1. Consolidated competitor's menu line-up and the corresponding cost, pricing and portioning details are obtained.
2. Latest food trends and saleable food items are researched from high-end restaurants and food-chain restaurants.
3. Comparative analysis is conducted between all researched food & beverage information and the current Eurotel menu plan.
4. Sales performance of previous year's food promo line-up is obtained and menu items with low sales performance are identified.
5. Eurotel-wide menu line-up is prepared based on research and endorsed to immediate head for review. Menu for food promotions is prepared based on previous year's food promo performance and submitted to the immediate head for review.
6. Special menus (ex., Manager's diet plan, and menu for corporate events) are prepared in accordance with specified need and submitted on time.
7. Developed menu plans are tested to identify food costs and preparation procedures involved.
8. The corresponding cost details for each food item / recipe are prepared in consideration of current cost factors (38% for ala carte; 45% for food promos; 35% for beer), competitive pricing (not more than the price of competition), and clients' buying power (taken from last 6 months P&L information).
9. Food line-up is prepared and cooked while paying close attention to the food preparation and cooking procedures.
10. Cooked food line-up is served to Managers during meetings to solicit feedback.

COMPETENCIES:

• Ability to work under pressure
• Flexibility to respond to a range of different work situations, and successfully balances technical & guest services.
• Strong knowledge of principles and processes providing customer satisfaction and meeting quality standards on the Hotel F & B products/services.
• Working knowledge of relevant equipment, policies, procedures, and strategies to promote effective safety and security operations for the protection of people, data, property, and institutions.
• With demonstrated ability with regard to food safety and production skills, including high level competence in menu planning, knowledge of beverage management and skills in bartending, handling banquet functions and executing dining services.
• Excellent presentation skills and project management.
• Skilled in the use of Microsoft Word, Excel and PowerPoint

QUALIFICATIONS:

• Bachelor's degree in Hospitality Management Food Technology or any other four-year culinary arts course or related field
• At least 5 years of leadership experience as F&B Manager in the same capacity setting
• With 3 years of experience as chef on a hotel or restaurant
• Previous training on customer service or people management is an advantage

Job Type: Full-time

Schedule:

• Holidays
• Monday to Friday
• Overtime

Supplemental Pay:

• 13th month salary
• Performance bonus