Food And Beverage Manager
Royal Orchid Hotels Ltd.
Total years of experience :20 years, 3 Months
• Lead 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.
• To achieve hotel and catering revenue, profit and customer satisfaction goals by overseeing banquet operations.
• Ensures the successful achievement of the convention center’s short and long-term sales goals and objectives.
• Attends weekly event planning meetings with Operations and Food & Beverage staff. Provides Business Manager with accurate event billing information for proper invoicing of client.
• Manage client relationships to ensure adequate account servicing.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary.
• Establish targets, KPI’s, schedules, policies and procedures.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Accomplishes Outlet human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• To develop and implement business strategies for food and beverage operations that are aligned with company’s overall mission, vision values and strategies.
• To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
• Create an environment for an employee that is aligned with the company culture through constant communication and reinforcement.
• Responsible for implementing the brand standards and to ensure the properly drill down to all the staff.
To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
Completion of forecast and actual budget function sheets, Function Summary Sheets
and weekly payroll input.
Following of proper purchasing and requisitioning procedures.
Follow-up each function by completing a Function Critique and submit to the Sales &
Food and Beverage Manager
To ensure that all guests are welcomed at the door and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title and tend to guests’ requirements promptly
To the train, motivate, discipline, direct and supervise the work of the employees in the specialty award winning Indian restaurant Baluchi.
To take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, up selling orders and maximizing guests spend where possible
To efficiently administer and action the daily mail, guest report lists, staff roster, holiday forms and other paperwork that is required to ensure accurate notes are kept and are accessible
To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
Responsible for all departmental induction training and on the job training of new members of staff and also newly promoted staff
Ensure a consistent and convincing standard of service and maintain all the service standards.
Constant promotion of additional sales.
Assisting Restaurant Manager in day to day operation.
• Prepare staff roaster on weekly basis.
• To check work performances of subordinate and provide necessary on job training.
• To check on staff grooming, personal hygiene and dress code.
• Allocate work to waiting staff.
• Meeting, greeting and getting feedback from customers.
• Checking the Bar, side station, Restaurant Equipments and all maintenance required area.
To report and coordinate with Restaurant Manager for the day to day operation.
• Checking the Bar, side station, Restaurant Equipment's and all maintenance required area.
• Organizing and Suggesting food & beverage promotion as per requirement of the Season.
• Taking daily Briefing of the Restaurant Staff along with Restaurant Manager for daily operation.
• Making Duty Roaster for the daily Restaurant operation.
• Taking daily sales reports from the system.
• To maintain cleanliness and hygiene in the Restaurant and control wastage and breakages.
• To take care of outdoor catering.
• To make friendly & healthy working environment with service & kitchen staff.
Handling the station assigned for the day.
• Take the food and beverage order from the guest.
• Take care of bar & stores inventory.
• Delivering high standard of service, in all the different departments of the hotel.
• Setting up banquets and restaurant as per requirements,
