F&B Manager
FOUR SEASONS
Total years of experience :40 years, 9 Months
General Management; Customer Services; Food and Beverage Management; Operational Excellence; Sales and Marketing; Conference Planning; New openings and refurbishment projects; project management
• 5 * hotel 133 bedrooms with 22 suites 5 outlet food & beverage, Season, The Bistro, Café Santa, lounge The Library, 1086, coffee shop, bar, conference up to 350.fully equipped with fitness centre steam room, and out Door swimming pool, massage therapy room.
DUTIES AND RESPONSIBILITIES
* Overall responsibility for the short and long term planning / management of the Food & Beverage department of the hotel
* Ensure all customer service and financial goals are met or exceeded
* Coordinate with Executive Chef in creating / recommending a budget, marketing plans and other objectives
* Manage plans discussed with various sectors of the Food & Beverage Department
* Manage Human Resources function of the department to include providing direction on hiring, training, coaching, performance reviews, conflict resolution, disciplinary actions and terminations
* Implement company policies and procedures, manage programs as needed
* Conduct regular checks on sanitation / food handling / maintenance to ensure operations are compliant
* Marketing for Food & Beverage department - work with executive chef in implementing new menus, packages/promotional deals, decorating to draw in more in-house sales
* Ensure programmed are in place and are observed to monitor and maintain basic health and hygiene standard in
the restaurants, kitchens, food outlet, and all amenity areas. Carry out random inspection of all areas to evaluate cleanliness and observance of HSE standards
* Conduct weekly /monthly section meeting with regard to new staff services and HSE matters * Responsible for the Health & Safety policy & procedures and F&B kitchen risk Assessments
JOB DESCRIPTION
• In charge of food and beverage departments. For all food and liquor control and gross profit on food and beverages., Restaurant, coffee shop, function, room service, wedding
• Recruitment training and discipline of 50 staff.
• Supervise and coordinates all menu making, pricing, food presentation, sanitation, Food and Beverage promotion, ensure qualities of food and service at all times
• Responsible for the Health & Safety policy & Fire procedures and F&B kitchen risk Assessments
• Implement and monitor the standards of operation to exceed customer expectations.
• Involved in all aspects of promotions sale and marketing show around, public relations and customer care.
• Check events room set up's. And all food are presented to high standard
• Responsible for stock control and ordering stock,
Responsible for duty manager Rota, Staff recruitment, induction, Health and safety
• Finance and Administration ensure all banking and cash are entered into Epos system on daily basis
Achievements:
• Increased GP up by 3% up selling
• Managing budgets and financial plans as well as controlling expenditure
• Introduction new menus in conference and banqueting.
• Introduction cabaret nights and various new events.
Facilities: 4* hotel with 213 bedrooms including suites. Restaurant the Art brassiere, breakfast on the summer terrace 12 conference and function rooms for weddings and events. Art bar.
JOB DESCRIPTION
• In charge of 5 outlets, Restaurant and bars, and wedding, functions
• Manage a team of 30 staff.
• Staff and training of new recruitments.
• Responsible for forecast and budget.
• Health and safety in the hotel for all personnel.
• Supervise and coordinates all menu making, pricing, food presentation, sanitation, Food and Beverage promotion, ensure qualities of food and service at all times
• Responsible for staff rota, stock control, staff training and induction, health and safety, duty management
Achievements:
• achieved an award-winning restaurant and function suites for the hotel.
• Five star of excellence for impeccable standards of food Quality and service.
• Improve the quality of standards of F&B from 70% to 74%
Facilities: 5*hotel with 197 luxury en-suite bedrooms. Bar Lounge 3 restaurants Coffee Shop, Fine Dining Award. 5 conference rooms, leisure suite with all facilities including swimming pool and fitness
• Organize and administration of bar, restaurant and function operation.
• In charge of all F&B staff training and recruitment for 25 staff.
• For budget yearly forecast and food and beverage departments.
• To ensure all stock control and liquor meet target requirements.
• Organize all food and beverage promotions events.
• Implement company policies and procedures, manage programs as needed
• Controlling stock take and ordering stock from supplies to meet the demand of the business
• Ensuring that all food safety and health hygiene are adhered to all F& B staff
• Prepare daily and weekly reports P&L, KPIS
Day to day running the hotel operations ensuring high standard of service are delivered to all hotel guest
Actively participated in the key management issues in the properties (refurbishment, training, customer service )
Ensured that costs are controlled in a detailed and structural manner
Ensured that all labor costs are flexed according to levels of demand / activity / season and those opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully.
Coached and guided when appropriate, and Dealt effectively with instances of poor performance
Oversaw the running of all Rooms Division, Food & Beverage, Security, and purchasing operations and ensured that all the service standards are met consistently.
Sure that all the service standards are met consistently.
Facilities: 4* Hotel 76 bed rooms, with 47 Apartments full leisure facilities
Silver Awards, Courtesy Award, 78% 2 AA Rosettes
Duties :
* Overall responsibility for the short and long term planning / management of the Food & Beverage department of the hotel
* Ensure all customer service and financial goals are met or exceeded
* Coordinate with Executive Chef in creating / recommending a budget, marketing plans and other objectives
* Manage plans discussed with various sectors of the Food & Beverage Department
Achievements:
• Sales targets on Liquors and Food 74%
• Gain contracts from outside business and wedding contracts.
• Silver Awards, Courtesy Award, 78% 2 AA Rosettes
* Manage Human Resources function of the department to include providing direction on hiring, training, coaching, performance reviews, conflict resolution, disciplinary actions and terminations
* Implement company policies and procedures, manage programs as needed
* Conduct regular checks on sanitation / food handling / maintenance to ensure operations are compliant
* Marketing for Food & Beverage department - work with executive chef in implementing new menus, packages/promotional deals, decorating to draw in more in-house sales,
Achievements:
• Sales targets on Liquors and Food 74%
• Gain contracts from outside business and wedding contracts.
courses: Programme in Business English studies
Job Desired: F&B Desired Locations: Middle East - Bahrain Available start: Immediate Programme in Business English studies
in conjunction with, the Hotel, Catering and Institutional Management
in conjunction with, the Hotel, Catering and Institutional Management