Food and Beverage Manager (ผู้จัดการแผนกอาหารและเครื่องดื่ม)

- Ensure smooth running of F&B departments/outlets on a day-to-day basis with effective communication within and between departments - Actively seek ways to improve the operation, agree and implement any resulting actions. This should be done in conjunction with leading continual use of guest feedback that is received. - To direct all activities of the F&B departments to maintain and improve productivity, food and drink quality, service and merchandising to increase volume, sales and profits in accordance with the hotel?s budget and business goals - Ensure effective management of payroll costs for F&B departments, in line with budget. - Ensure management presence and peak times to support the team and liaise with guests - Monitor that rosters are appropriate for the requirements of the operations of the department. - Reviewing constantly that all operational tasks are being dealt with efficiently and in a professional manner and that all work is undertaken in compliance with all Standard Operating Procedures, Legislation and Codes of Practice. - Foster close relationships with all hotel departments, to maintain operational efficiency during peak periods. - Full operational knowledge of all F&B standard operating procedures (SOPs). This is to ensure the F&B Manager can lead by example and support the department operationally during peak periods and/or challenging staffing levels - Lead the Cultural Programming and Events Coordinator to ensure that appropriate activity is taking place within the hotel, which supports the increase in revenue and footfall. - Identify top performers and team members with the greatest potential and ensure that they have a targeted development plan to combine with succession planning, with the aim of having them ready for the next stage of their development when the opportunity arises - Promote team member engagement - Implement company policies and procedures with the support of HR, where necessary and in line with Company standards. - Oversee the Recruitment and onboarding process for the departments, driving the efficient replacement of departing team members, and work to establish a ?talent bank? to ensure a rolling recruitment strategy to drive down the ?time to recruit? statistics for the department - Assist in setting and achieving the food & beverage budget. This will be achieved by having comprehensive understanding of the department P&L, payroll and supplier costs. All overspends will need to be justified coherently to the General Manager with tangible evidence as to why this overspend took place. - Cash Handling Procedures and cashiering standards must be adhered to. F&B Manager must ensure all discrepancies are investigated in accordance to the company SOPs and, where required further action taken. - Analyses departmental financial reports and takes corrective action and follow-up. - To control all operating, beverage and labor costs and recommend changes in order to keep costs in budgeted levels. - To positively promote sales awareness within the department and maximize sales opportunities. Be aware of local events, competition and seasonal fluctuations to help in planning sales activities. - Ensure that Licensing Laws are adhered to by all Food and Beverage departments/outlets. Will also act as Designated Personal License Holder (DPL) for the hotel. - Ensure that departmental meetings occur on regular basis and cover appropriate topics to ensure the team is driving forward with the department/hotel strategy. - Assist in any emergency and evacuation procedures in line with the hotel emergency plans. - To ensure all Company health and safety requirements are met consistently and that the F&B team is aware of their obligations. It is the responsibility of the F&B Manager to ensure our team members and guests are in a safe environment at all times. - The Food & Beverage Manager is always expected to lead by example and ensure appearance and presentation of themselves, and the Food & Beverag

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