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Food & Beverage Manager

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Food Manager >
Details
  • Seller Type Job Role Food Manager
  • Usage Employment Type Full Time
  • Furnished Monthly Salary Unspecified
  • Manufacturer Career Level Manager
  • Engine Size Minimum Experience 1-2 Years
  • Manufacturer Minimum Education Bachelors Degree
  • Engine Size Vacancies 1
  • Manufacturer Company Name Confidential
  • Engine Size Company Size 11-50
  • Manufacturer Posted On 2021-06-06 05:49:21
Description
As Food & Beverage Manager, you will be responsible for the successful planning and opening of the F&B services at the property, and be in charge of the management and profitability of all food and beverage operations of the hotel, including restaurants, bars, catering and banquet operations. You will recruit, lead, develop and inspire the F&B team to consistently provide exceptional guest experiences and to maintain the highest standards of health, safety and hygiene. Be an innovator and deliver best in class F&B experiences. You will partner with the Culinary and Commercial teams to develop attractive F&B concepts, menus, promotions and services, in line with brand guidelines and the F&B trends of world’s leading dining destinations. You will prepare the F&B business plan and manage the F&B budget effectively to support achievement of the hotel’s commercial targets. The Food & Beverage Manager has a key role within the leadership team. Develop, drive and maintain a detailed F&B pre-opening, opening and post opening critical path. Establish and maintain an efficient F&B workforce plan, identifying current and future workforce needs in line with business volumes, budgets, HR and compensation practices. Develop, own and drive the F&B strategy plan in collaboration with all other hotel key leaders and regional specialists. Develop and achieve a commercial F&B business plan, considering market strategy, revenue generation, operating costs, profitability targets, business volumes and guest and team member experience, to support the hotel plan. Prepare and manage the F&B budget to achieve departmental and hotel targets. This includes carrying out regular reviews of performance against budget targets, analyzing variations and taking corrective actions where needed, as well as providing accurate forecasts, FFE – restaurant upkeep and inventories. Fully responsible for the management of all restaurants, bars, outlets, catering and banqueting operations. Monitor and review performance against targets, including revenue, costs, covers and guest satisfaction. Agree action plans with the F&B management team to improve performance, where needed. Ensure the team delivers great guest experiences by maintaining consistently high service standards and product knowledge. Review and act on guest feedback and take appropriate action to resolve guest complaints and improve guest loyalty. Partner with the Executive Chef to develop attractive menus and promotions that provide guest value for money, in line with brand identity and concept guidelines. Partner with the Commercial team on the F&B sales and marketing strategy and the development of new products and services. Maintain good communication and work relationships in all hotel areas. Manage staff performance issues in compliance with company policies and procedures. Manage, train and develop the F&B service and commercial team to the highest level. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Be environmentally aware, adhere to sustainability programs part of Hilton 2030 goals. Focus on banquet operation, sales and development to maximize the revenue and ensure the property offers the best-in-class products and service. Constantly look for ways to make the customer experience more pleasant and productive. Lead, develop and inspire the Food & Beverage team and create an environment where all Team Members can thrive. Maintain effective people management practices, including coaching, performance management, talent development, succession planning, recruitment and effective training. Ensure the F&B operations and team strictly comply with all applicable regulations, including health, safety and hygiene regulations; food safety training and certification; hospitality, food and beverage legislation; first aid, fire and emergency procedures; and hotel policies and procedures. Ensure that potentially hazardous situations are identified, reported and rectified. With the Purchasing team, ensure efficient and cost-effective purchasing procedures and identify, evaluate and select suppliers where required. Establish and maintain regular and effective communications with key stakeholders, including the F&B team, the hotel leadership team, suppliers, local authorities and customers. Maintain comprehensive up-to-date product knowledge, including markets, current and future trends, ingredients, equipment and suppliers, and make appropriate adjustments to food and beverage plans accordingly.
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Location
Manama‪,‪ Kingdom of Bahrain
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