F&B Manager

Responsibilities:

• Responsible for overseeing the operational aspects of food and beverage department to meet budgeted revenue & expenditure.
• Should have good & proven customer service, problem solving, leadership, Organizational and Managerial skills.
• Should have good proven exposure in operating F&B Outlets like multi Cuisine Restaurant, Lounge Bar & Banquet. Exposure in handling MICE segment is mandatory.
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resource Modeling, leadership technique and coordination of people and resource during large events.
• Establish targets, KPIs, schedules, policies and procedures
• Understands that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are ability utilization and achievement.
• Ensure that all standards operating procedures for revenue and cost control are consistently utilized
• Reach out to Corporates to drive F&B Sales.
• Focus/plan to attract walk-in guests to restaurant to increase F&B Sales.
• Work towards highest levels of customer satisfaction as indicated through feedbacks. Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service. Overseeing bookings for banquets.
• Leading F&B team by attracting, recruiting, training and appraising talented personnel.
• Co-ordination with Executive Chef to design exceptional menus, and continuously make necessary improvements in Restaurant, Banquet and Bar Menu.
• Plan for Food festivals along with Executive chef to add newness to the menu
• Good knowledge in inventory management, MIS, monthly reports.

Requirements and skills

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office & Excel, restaurant management software, POS)[
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Proficient with Bar know how and new age cocktails
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Culinary school diploma or degree in food service management or related field