Food and Beverages Manager
Interpro Food Specialist, Inc.
Total years of experience :24 years, 9 Months
Manages the departments, Restaurant, Studio Bars, Poolside Restaurant, Coffee Shop, Bakery; Provision and Controlling effectively, enforce company standards, maintain food cost, improve and maintain sales and profitability implement and maintain QSCH standards and eliminate complaints.
• In charge of all aspects of the food and beverage operations, including revenues, food costs, budgets, inventories, sanitation and discipline in his department.
• Co-ordinates the different departments.
Responsible for the day to day operation of the food & beverage department and all his sections, and follow up on company´s policies, rules, regulations and procedures.
• Responsible for the standards of service delivered to members, dining rooms, buffets and all other food & beverage outlets by F&B employees. Ensure the quality of services in accordance with the company standard.
• Oversees the overall operation of the storerooms as per company´s instruction, including but not limited to rotation, preparation, distribution and bookkeeping.
• Responsible for the final delivery of all F&B products in accordance with company´s standards.
• Responsible for the overall implements, consumptions of all F&B policies and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menus, special parties and others.
• Maintain proper consumption levels as instructed by the company.
• Prepare proper forecast and reach desired revenues for all beverage outlets.
• Sets an example for the entire F&B department by always displaying impeccable behaviour.
• Maintain a smooth interaction between all his departments head at all time.
• Monitor the moral of all F&B employees and their relationship to each other, with the other departments.
• Assist those employees in the F&B department who are need and ensure that all staff in the department receive a complete familiarization and training for their positions when signing on.
• Creating a high level of moral within the F&B department, developing a good working relation with all departments, through cooperating and communication.
• To ensure all employees within the department follow all the Company's rules and regulations.
• To ensure all staff members within the F&B departments are treated in a fair and unbiased fashion without exception.
• Reviews and preparing performance evaluations of all his department heads as well as approving all evaluations submitted by his department heads for F&B employees as per company´s instructions.
• Maintaining effective cost control in all areas of the F&B department.
• Maintaining open communication with the responsible operation and with all departments.
• Countersigning of all requisitions and purchase requests.
• Approves on a regular basis all overtime payments as prepared by his department heads and the comparing those figures to official budgets.
• Approves all work schedule prepared by his department heads.
• Perform other duties which are requested by the company.
Managing the entire territory of the food business in which applying the systems and procedures of the company.
• Planning, implementing, directing, supervising and monitoring the sales obtained from different asset centers.
• Monitoring and projecting the inventories to support the needed operations.
• Budgeting, projecting, and analyzing the revenues of the business.
• Research and acquired outlets through gaining the contract to the place owners; site development.
• Conduct Product development and marketing.
• Reporting to the General Manager.
• Conceptualization of Food Restaurant Business; from setting up the concept through a Business Plan up to marketing.
• Designing of operational systems and procedures, manpower training modules; in terms of the overall aspects of the trade; administration, menu concepts and development, costing and pricing, training and marketing.
• Monitoring the overall management of the franchised outlets;
• Plan, organize, direct and coordinate all the resources and activities of the food business.
• Manage the day-to-day operations of the franchised business including financial, marketing and operational aspects.
• Plan budgets, set targets, control stocks, recruit, train and inspire the team. Create and drive marketing campaigns;
• Sourcing out of equipments and ingredients. Build effective relations in the business market.
• Develop the franchising of the Fast food business;
• Reporting to the General Manager/Owner every facets of the business.
• Studies and controls expenses of the Restaurant according to the pre-determined objectives; this includes labor and overhead expenses.
• Supervises and train a group of store personnel.
• Keeping track of all items in the store and responsible for the total control of inventories and sales.
• Implements efficient operation, administrative, accounting and purchasing policies and procedures.
• Assist in the overall management of the Food Division in terms of personnel, menu development, profit and sales, administration, marketing, and recruitment. Implements Company’s system and procedures; Reports to the General Manager.
• Implements and maintains the standard system & procedures of products, sales, profitability, administration, customer service, sanitation and other matters that involves in the operations of the Food Division.
• Established and maintain effective organization of labor on any stores. Ensures that all employees were allocated defined responsibilities and carry out function within the limits of authority established in efficient and effective manner.
• Responsible for developing the catering & delivery business for the outlets.
• Performs related duties and tasks as assigned by the management.
• Flexible to work variable hours, including evenings and weekends, and flexible to travel when needed.
• Keeps self updated on all new regulatory matters related to the operation of the stores.
• The overall management of the branch by way of; coordinating, supervising, and monitoring the entire activities of the store for profit building.
• Training of the personnel for implementing the system and procedures of the Company.
• Delegate necessary authority and responsibilities for the various area of the store operation. Hold them responsible and accountable for the performance of all staff.
• Direct and control the operations for the quality of food and beverage items; and the efficiency of service are upheld.
• Develops and administer in-house training programs for all personnel.
• Studies and controls expenses of the outlet.
• Reviews actual and budgeted costs; recommends corrective measures for variances especially in food costs.
• Reporting to the Area Manager.
• Ensuring efficient and effective operations of the asset center; Implements discipline, hygiene and safety to all employees, which correspond to the system and procedures of the trade. Monitors and analyzes the profit and loss of the operations.
• Responsible for sales, promotion and local marketing, sales forecast and targets, store community involvement programs, maintenance.
• Monitors FSCH standards in the store and ensures are constantly achieved.
• Makes periodic floor supervision to check on standards and observe employees performance.
• Ensures that fund control procedures are maintains properly.
• Reporting to the Area Manager.
Take up 1 year BSCom, major in Management.
I graduated with BS Chemistry without an honor. I joined other extra-curricular activities such as Literary Editor of the School Pubication.
