Food and Beverage Manager Minor International

1. Operational Management

• Oversee daily operations of all food and beverage outlets, including restaurants, bars, banqueting, and room service.
• Ensure compliance with health, safety, and hygiene standards across all F&B areas.
• Conduct regular inspections of all outlets to ensure quality, consistency, and adherence to brand standards.
• Manage relationships with suppliers and vendors to ensure quality and cost efficiency.

2. Guest Experience

• Monitor guest feedback and implement strategies to enhance the dining and beverage experience.
• Develop and maintain innovative F&B offerings that align with market trends and guest preferences.
• Collaborate with the culinary team to create and update menus, considering seasonality and profitability.

3. Financial Management

• Prepare and manage budgets for the F&B department, including revenue forecasts and cost controls.
• Monitor food and beverage cost percentages and implement measures to optimize profitability.
• Analyze financial performance and present regular reports to senior management.

4. Team Leadership and Development

• Recruit, train, and mentor the F&B team, fostering a culture of excellence and collaboration.
• Conduct regular performance evaluations and provide constructive feedback to team members.
• Develop and implement training programs to enhance service standards and product knowledge.

5. Marketing and Promotions

• Collaborate with the Sales and Marketing teams to develop promotional strategies and events.
• Monitor market trends and competitor offerings to position the hotel s F&B outlets competitively.
• Ensure that the hotel s F&B outlets maintain a strong presence on digital and social platforms.

6. Event and Banqueting Management

• Work closely with clients and the events team to ensure a seamless and memorable experience.
• Manage staffing and operational logistics for all events.