Asst. Food & Beverage Manager

Job description

Key tasks

The F&B managerment is the development and implementation of a strategy in order to fulfill the objective of increase sales and is also the management of overall operation of Food & Beverage and its team.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 3 to 5 years
Languages essential Thai
English
Optional languages Mandarin (Working level)

Essential and optional requirements

To ensure that each outlet is accounted for separately as an individual profit center.
To ensure that each outlet is managed by a Manager/ Management Team who are totally accountable for their profitability.
To set, in close conjunction with each Outlet Manager, Annual operating budgets which will form part of the business plan.
To monitor all costs and recommend/institute measures to control them.
To set and control with the F&B Manager / General Manager/Executive Assistant Manager, DFA and DTC, any incentive scheme for the Outlet Manager or other Food and Beverage section heads of department.
To monitor all costs and recommend/ institute measures to control them.
To ensure that the Department’s Operational Budget is strictly adhered to.
To ensure monthly forecasts are prepared.

OPERATIONAL
To ensure that the various outlets and banquets adhere to all company and hotel policies and procedures and minimum standards.
To represent the Food and Beverage Department in the hotel’s Executive Committee.
To ensure that all Departmental Operations Manual are prepared and updated.

MARKETING
To prepare, along with his outlet teams, a yearly Marketing Plan for each outlet, which is the basis of the yearly business plan.
To ensure that an effective marking approach is applied to all outlets in his Food and Beverage Operations.
To continuously seek ways to assist management in the outlet to maximize revenues and profit.
To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed by the outlet management team accordingly.

·  Excel
·  Power Point
·  Word
·  HACCP
·  Micros