Offers “Accor”

Expires soon Accor

Food & Beverage Manager

  • Angke, Angke
  • Hotels - Restaurants

Job description

Key tasks

Overview of duties
'• Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
• Conveys the hotel's image and atmosphere by providing a warm and friendly welcome, being available and frequently visible in the hotel
• Helps employees improve their skills and provides support for career development
• Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.
• Takes part in the definition of hotel strategy and implements it in the F&B department
• Improves the department's results by increasing sales, improving the management of points of sale (restaurants, bars, 24hr service etc), spend and profitability'
Main responsibilities
Customer relations
'• Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel
• Handles guest comments and complaints, ensuring follow-up
• Develops strong relationships with guests with the aim of gaining their loyalty
• Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome'
Professional techniques / Production
'• Steers and promotes all the F&B points of sale
• Ensures that all information is duly passed on to the applicable departments
• Organises and supervises the preparation of points of sale according to activity forecasts and product information
• Ensures the brand's reference standards are properly applied
• Ensures that sales materials are of good quality and ensures that pricing is in line with strategy
• In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions
• Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef
• Is responsible for keeping equipment and furniture in good condition, for keeping machinery and appliances in reliable working order, and for following up technical maintenance.
• Assures hotel management cover early mornings, evenings, weekends and on bank holidays
• Attends meetings for Heads of Department
• Passes on the management team's decisions
• Knows how all the hotel's departments operate and is able to replace another Head of Department in case of absence
• May occasionally be asked to replace the General Manager'
Team management and cross-departmental responsibilities
'• Evolves working methods in line with brand philosophy
• Develops team spirit and motivation by creating a good working atmosphere
• Supervises recruitments in conjunction with the Points of Sale Managers
• Organises the welcome of new employees
• Carries out annual performance appraisals on managers under his/her responsibility, sets targets and ensures that appraisals are conducted for employees
• Prepares the training plans in conjunction with the managers under his/her responsibility
• Ensures that work schedules are consistent with activity forecasts for the hotel
• Leads working and information meetings and team discussions
• Involves and motivates the managers and employees under his/her responsibility to meet the department's quantative targets
• Ensures compliance with labour legislation in the F&B department
• Trains and motivates the team to use the sales pitches and ensures they are put into practice'
Commercial / Sales
'• Establishes excellent relations with guests
• Prepares the commercial action plan for the department and ensures its implementation
• Sets daily sales targets to be met by the team
• Is familiar with all the hotel's services and informs guests about them to encourage use
• Analyses guests' comments and implements any corrective actions as required
• Launches and deploys marketing initiatives in the local area in order to increase revenue
• Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Keeps close track of what the competition is doing
• Uses creativity and innovation to facilitate commercial operations'
Management and administration
'• Draws up the annual budget for the department and implements any corrective actions required
• Ensures that the management results for the department are in line with the hotel's targets
• Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
• Adapts department organisation as required and manages headcount for optimum ''prime cost''
• Draws up, implements and ensures that internal checks are carried out
• Supervises F&B purchasing and manages stocks
• Supervises purchasing for the restaurant and kitchen, manages stocks and checks that AccorShop purchasing targets are met as decided by the brand
• Checks inventories that have been carried out
• Ensures that food and beverage costs comply with requirements defined by the hotel and the brand
• Takes part in ''Debtor'' meetings and implements actions to recover debt'
Hygiene / Personal safety / Environment
'• Ensures that restaurant areas are kept clean
• Ensures that the equipment and cultural assets of the department remain in good condition and working order
• Sets up an action plan based on the hygiene analysis results and tracks implementation
• Applies the hotel's security regulations (in case of fire etc) and ensures they are respected
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc) and ensures they are fulfilled
• Is responsible for the security of people and property in the area under his/her remit'

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