Industry : Hotels & Resorts
Department : Food and Beverage Service
Location : Kalimantan Barat, Indonesia
Level : Management
Posted : 24 Jun 2022
Job Role : Food & Beverage Manager
Recruiter : Accor Hotels
Job Ref : HOZ31903
Employment Type: Permanent
Job Type : Permanent
Validate Through : 2022-09-04
Salary Range (monthly): USD 2,000 to 8,000
Salary Description: Competetive Salary Offered
Mercure Pontianak City center
It is the responsibility of the Food & Beverage Manager to organize and direct a team essentially oriented towards customer service & satisfaction in the restaurant, bar, room service, banquet and executive lounge. The individual is solely responsible to create, coordinate and implement the training of staff throughout the department.
Sets price criteria and implements according to budget in all Food & Beverage areas in coordination with the General Manager.
Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits.
Has a primary goal of obtaining overall budgeted and F&B profits.
Perform systematic inspection of each F&B areas.
Establishes, with the assistance of the Executive Chef and Assistant F&B Manager, menus and price list and summit a proposal for approval to the General Manager, guest and staff comments and suggestions should be considered during this process.
Supervise the proper implementation of menus and price lists.
Ensure that all regulations posted, especially those concerning security and hygiene, are respected.
Ensure the cleanliness of operating equipment, proper inventory control and forecasting of needs.
Ensure that breakage and spillage are kept to a bare minimum.
Closely monitors all departments' issued reports and correspondence.
Ensure, with subordinate assistance, a proper welcome and service is given to all guests.
Welcome important guests in person.
Responsible for immediate action to guest comments, oral and informs the General Manager of any problems.
Forward any written complaints received to the General Manager and should personally handle oral complaints in F&B outlets.
Receive clients and makes bookings accordingly.
Supervise the decoration and atmosphere of the different outlets, especially during "promotion" periods.
Is well informed of prices, services, and activities of competitors and keeps the General Manager informed.
Define the organization of work within the department including assignments, time schedule and vacations.
Organize at least semi-monthly, informative meetings, to allow employees to be updated on hotel news, and for them to express their opinions.
Recruit new Food & Beverage service staff, and coordinate interviews with the Personnel Manager.
Ensure that staff are properly groomed and attired, including proper and complete uniforms with nametag.
Must maintain a physical presence of Food & Beverage management during outlet meal periods.
Insure that work schedules are posted weekly in advance.
Welcome new staff in person and insure their attendance at orientation programs.
Ensure that there are excellent relations and cooperation between F&B and kitchen and other hotel departments.
Ensure that regular outlet meetings (sub-department) are held.
Ensure that hotel and company policies and standards are implemented and closely monitored.
Propose to the General Manager, promotions, transfers and salary changes of the staff according to their performance standard.
Responsible on profit and loss of the department follow by expenses and revenue definition, make report on monthly basis of Management Information Synthesis every 10 th of the month and liaise together with financial controller.
Perform Duty Manager function when activities.
Conducts Food and Beverage serving staff evaluations every 6 (six) months, disciplines staff in accordance with company policy.
Organize and supervises a training program and insures that the scheduled internal departmental training sessions are properly conducted. Report monthly these activities to the General Manager to achieve hotel minimum monthly hours of training.
Is fully prepared for fire alarms, bomb threat procedures and other safety requirements including the providing of emergency medical assistance. Ensure that the Food & Beverage staff is adequately trained in these procedures.
Is familiar with the location of and how to control the supply of water, electricity and gas in case of an emergency situation. Is familiar with the location of, and how to use fire-extinguishing equipments.
Prepare annual departmental budgets, including capital budget.
Additional duties as assigned by the General Manager.
There are many benefit and advantage in joining the Accor Brand:
-Multi culture work enviroment
-Dedicated training program
-Atractive salary and benefit pacage a highly motivated team
-Firm commitment to the development program