[Full-time] Food and Beverage Manager at Integrated Building Solutions Property Management Services, Inc.

Food and Beverage Manager
Wage/Salary: 50000-70000

 

OB SPECIFICATION: (1st branch- an outlet that will open this coming October 2010) College GraduateWith excellent communication skillsWith at least three (3) years hands-on experience as Bar/Beverage/Lounge Manager in a five-star hotelMust have an extensive beverage knowledgeMust have a good understanding of Manila upscale bar sceneWith good ear for music and can relate well with entertainment professionals. Network abilities is a great advantage.With good Public Relations skillsShould be fit, neat, and must have pleasing personality.

 

GENERAL JOB DESCRIPTION: (2nd branch in Manila)
Responsible for: Assistant Outlet SupervisorReceptionistCommis Waiters/WaitressesCaptain WaiterWaiterWine Sommelier

 

Job Purpose: Responsible for the smooth running and production of the goods and services under his control through the resources available to him. FBDM should be involved to a lesser or greater degree in the following functions: planning, costing, delegation, evaluation, organizing, cost control, interviewing, selection, discipline, setting targets, counseling, standards, appraisals, training, human relations, communication and coordination.Ensures all staff actively participate in the preservation of the environment and reuse, recycle or reduce whenever possible.To provide fast efficient friendly service to all the guests.

 

Key Accountabilities: To report for duty punctually wearing the correct prescribed uniform at all times.Represents the restaurant at scheduled F & B meetings as well as daily briefings.Maintains employees’ attendance records, changes of status and also evaluates his staff periodically as per policies.Schedules staff side duties according to forecasts and special arrangements.Holds outlet line ups on a daily basis and departmental meetings (with minutes) on a monthly basis to train his staff, to discuss various aspects of service, sources of complaints and to transmit information that has been brought up in the F & B meetings.Checks on appearance of staff as to proper uniforms and personal hygiene at all times (or) on a daily basis.Initiates goals, reports, misconduct reports, requisitions, maintenance orders, spoilage and breakage reports and other inter-office memoranda.Ensures high standard of sanitation and hygiene in the restaurant and back office area. For this, a close working relationship with both the Exec. Housekeeper as well as the Stewarding Manager is essential.Promotes upselling at all levels and by personal efforts guest contacts.Handles and advises the EAM i/c of Food and Beverage on all guest comments and complaints.Recommends to the EAM i/c of Food and Beverage, changes in methods or equipment to improve service.Attends as well as organizes necessary training sessions whether within or outside of normal schedule working hours as maybe from time to time necessary in order to guarantee the high standards of service to review and refresh procedures.Ensures that the operating equipment and general supplies for the restaurant are maintained at the established par stocks and initiates requisitions for additional supplies if necessary.Actively involved in other F&B department programs such as HACCP, recycle, training, etc.Ensures all staff actively participates in the preservation of the environment and reuses, recycles, or reduces whenever possible.

 

Performance Indicators: AdministrationPromotion, merchandising, marketingSuccess in meeting the allocated departmental profitEmployee motivation and efficiencyPerformance and standards maintenanceOwnership of outlet, safe guarding property, assets, resources and reputation at all timesAnalysis of the food and beverage daily and monthly reports, detailing and explaining sales variances, costs and profits, comparing same with budgets, forecasts and last year’s resultsReviews and analyses daily and monthly financial statements, charts prepared by accounting, requisitions and purchase orders, other performance indicators. Takes remedial actionRecommends revisions in pricing of food and beverage items based on costs and competitionThorough knowledge of food and beverage operationsCustomer satisfactionCustomer retentionInnovative and proactive skillsOrganizational and planning skills in project conceptualization and executionLeadership and management skillsTraining abilities according to established procedures, conducts meetings to discuss operational challenges and future plans

 

Competencies: Knowledge and Skills Managerial/Training/Staff Management/Public Relations/Restaurant
OperationTraining Experience Five (5) years in restaurant with at least one year as SupervisorPersonality Pleasing, neat and cleanJob knowledge Knowledge of Restaurant OperationsPhysical FitAge 29 – 40 years oldLanguages English/FilpinoAble to work as scheduled and as business and management dictate.Able to bend, stoop and lift a minimum of 10 kgs. Able to stand 90 to 95% of scheduled shift.Honest, hardworking, a team player.Abi

 

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