Food & Beverage ManagerGrand Pela Hotel and Suites

• Achievement of budgeted food sales, beverage sales, labor costs, and profitability.
• Completion of customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices about competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Telemarketing to previous clients to inquire about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow-up on the same business day.
• To coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquets or conferences, the Chef is to be included in food-related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Maintenance of Hotelcreditpolicies.
• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours).
• Evaluation forms must accompany all invoices.
• Gather for large events, oversee medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
• Completion of the monthly forecast.
• Attendance and participation at weekly F & B meetings and Department Head meetings.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly pay rollin put.
• Be available to Hotel Staff at all times in case of emergency.
• Must have complete knowledge of Fire Procedures.
• All other duties as directed by the General Manager or Assistant General Manager.
• Participation in Manager on Duty shifts as required.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries, and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedule and shift duties while:
  • Maintaining a labor cost below the maximum of 15%.
  • Assuring adequate and consistent.
• Completion of monthly inventory.
• Assure timely completion of function bills.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters, and canned soft for Food& Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements, etc.
• Directly responsible for larger groups…overseeing medium and smaller groups:
• Consistent check of Banquet Food and Beverage quality, Banquet services, and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an ongoing basis with the Sales Department to ensure all client needs and requirements will be met.
• Work with the Chef, Assistant Director of Food & Beverage, and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize the number of customer complaints.
• Ensure a professional attitude and proper business attire when on the property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of Food & Beverage services and department phone handling.
• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
• Responsible for staff training and development.
• Ensure all staff has ‘Smart Serve’ certification.
• Personnel selection.
• Proper hiring procedures were followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
• Proper termination procedures must be followed.
• Department meeting being held monthly. General Manager, Assistant General Manager, and Human Resources Manager to be notified of meetings in a timely fashion.
• High employee retention.
• Personal development and growth.
• The discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.

Prerequisites
Education:

• Post Graduate or Degree or three (3) years Diploma in Hotel Management or equivalent.

Experience:

• Previous experience in a similar Job role or minimum 4 years experience as Banquet Supervisor.
• Proven track records.