Food and Beverage manager
UNITED EASTERN GROUP
Total years of experience :9 years, 0 Months
This agreement was only for short time belongs the project. The Project end thats why looking for new opportunity.
Managing food and beverage operations within budget and to the highest standards
Leading F&B team by attracting, recruiting, training and appraising talented personnel
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI’s, LQA, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue and expenses.
Prepare an accurate portrayal of the finances of the restaurant, including bank accounts, spending, check pricing goals and food costs.
Develop strategies to entice customers, including marketing plans, advertising campaigns, community outreach programs and research.
Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool.
Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.
Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.
Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.
Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry.
Taking responsibility for the business performance of the restaurant.
• Analysing and planning restaurant sales level and profitability.
• Preparing reports at the end of the shift/week, including staff control, food control and sales
Setting budgets and agreeing them with Food and Beverage Division Manager.
• Planning and coordinating menus.
• Meeting and greeting customers, responding to customer concerns.
• Attending team meetings and sharing best practices with colleagues.
• Present and sell company products and services to current and potential client
• Handling all the outside catering businesses.
• In charge of duty, hiring, training, coaching, assessing and reviewing staff.
Taking responsibility for the business performance of the restaurant.
• Analysing and planning restaurant sales level and profitability.
• Preparing reports at the end of the shift/week, including staff control, food control and sales
Setting budgets and agreeing them with Food and Beverage Division Manager.
• Planning and coordinating menus.
• Meeting and greeting customers, responding to customer concerns.
• Attending team meetings and sharing best practices with colleagues.
• Present and sell company products and services to current and potential client
• Handling all the outside catering businesses.
• In charge of duty, hiring, training, coaching, assessing and reviewing staff.
Pre-Opening Team incharge of settings.
Reporting to Operation and production Manager . Responsible for all service activities in assigned restaurant cafe and bars. Manage quality and consistency of product and service delivery.
Responsibilities include:
• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales level and profitability.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Setting budgets and agreeing them with Operation Manager
• Planning and coordinating menus.
• Meeting and greeting customers, responding to customer concerns.
• Attending team meetings and sharing best practices with colleagues.
• Present and sell company products and services to current and potential clients. A
• Handling all of the outside catering businesses.
• In charge of duty, hiring, training, coaching, assessing and reviewing staff.