Food and Beverage Manager at Eagle HR Consultants

Key Responsibilities

• Manage all F&B day-to-day operations within budgeted guidelines and to the highest standards.
• Oversee Club House and Events dockets.
• Preserve excellent levels of internal and external customer service.
• Coordinate with the Exec. Chef for the preparation, presentation and service of Food and Beverage products to always ensure highest quality
• To assist in menu planning and pricing.
• Identify members/customers’ needs and respond proactively to all their concern.
• Lead F&B team by attracting, recruiting, training, and appraising talented personnel management.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Comply with all health, safety, and Food Safety standards regulations.
• Produce relevant reports regarding sales results and productivity, as required.

Key Tasks

• Be in charge and manage the overall operation of the F&B – Dining Rooms, Turning Point, Pavilion, Bars, and Meetings and Events.
• Develop and implement operating policies and procedures for food and beverage departments as well as Events.
• Increase levels of food service quality and enhance overall ambiance of member dining experiences. Assure cohesion of both F&B and Kitchen teams.
• Help plan and approve internal marketing promotion activities for the food and beverage department.
• Attend House Committee meetings and ensure integration and implement recommendations thereof.
• Establish quantity and quality output standards for personnel in all positions within the department.
• Develop wine lists and bottle/glass wine sales promotion programs.
• Develop new and innovative ways in which to stimulate member activities and participation in Club events.
• Maintain appearance, upkeep and cleanliness of all food and beverage personnel, equipment, and facilities.
• Maintains records of special events and daily business volumes.
• Work with other department heads on special projects assigned by the General Manager.
• Ensure that all services to members and guests are conducted in a highly professional manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.
• Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, member dissatisfaction, or a change in competitive environment requires such changes.
• Oversee or conduct daily pre-shift meetings with FnB Supervisors and staff.
• Keep aware of trends, systems, practices and equipment in F&B preparation and services in leading clubs, hotels, and restaurants field through trade publications and actual visits.
• Coordinate with Events and Marketing Manager the promotion of the F&B offering and future events and promotions.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Handle all Food & Beverage inquiries and ensure timely follow up and response on the same business day.
• Ensure bar inventory, including for functions, are accurate and up to date.
• Assure sectional monthly inventory.
• All other duties as directed by Management.

Finance

• Develop a comprehensive budget for each of the F&B outlets; after approval, monitor and take corrective action as necessary to help ensure that budget goals are attained.
• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Monitor, analyze, and control all labor and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.
• Approves all product invoices before submitting to the accounting department.
• Timely analysis of Food & Beverage Prices in relation to competition and quarterly preparation of price comparison of both food and drink with other Clubs.

Events

• Brainstorming and implementing event plans and concepts.
• Manage meeting and events section, where all aspects of the member/guest conference and banqueting service experience are delivered to the highest levels.
• Work proactively to improve member satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Take line ownership of corporate events, sign them off in conjunction with the Chef and Golf & Course Administrator.
• Ensure thank you letters to event organizers are done while attempting to solicit feedback on the same
• Oversee implementation and delivery of plans and objectives where banqueting initiatives & financial targets are achieved.
• Build and maintain effective working relationships with all key stakeholders.
• Liaise and negotiate with vendors, including sponsorship deals.
• Handling post-event reports and assure corrective action plan thereof.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Ensure timely completion of function bills.

Customer relations

• Have hands-on interaction with members/guests and team members.
• Ensure professional and friendly service to all the members and guests.
• Maintain product and service quality standards by creating and operating and environment that ensure consistent guest satisfaction.
• Professional handling of member/guest complaints, suggests and implement corrective actions      accordingly. Provide feedback to your superiors and where applicable to the complainant.
• Drive problem root cause analysis for all guest complaints and resolution thereof and ensure cross-functional collaboration with the relevant teams.
• Providing required training to staff to deliver a high stand of customer service.
• Ensuring communication between all the departments is maintained effectively to ensure quality services at the F&B front.
• Ensure customer (corporate clients) loyalty by nurturing long-term relationships.
• Staying informed on the competitive products and services, market trends, and new technologies.
• Attend to unusual requests and inquiries.

People management

• Oversee talent capability development for entire F&B and Events teams.
• Ensure that effective orientation and training for new staff are planned and implemented.
• Manage the long-range staffing needs of the department, including succession planning.
• Regularly develop and execute training programs for respective departmental staff based on identified performance gaps.
• Develop on-going professional development and training programs for service staff
• Ensure effective work processes, systems and teamwork are in place to maximize individual and overall departmental performance.
• Participate in effective recruitment of departmental staff.
• Conduct performance reviews. Set performance targets and standards for staff in the department.
• Ensure discipline is maintained in the department. Address and resolve staff grievances accordingly.
• Prepare duty roster for all staff in the department. Ensure adherence to the schedules and enough coverage for each day.
• Ensure all team members uphold Club’s core values as outlined in the strategic plan.

Key Competencies

• Excellent communication skills
• High level of customer service skills
• Leadership and management skills
• Must have excellent problem solving skills
• Mastery in delegating multiple tasks
• Up to date with food and beverages trends and best practices
• Ability to manage large group of staff and meet financial targets
• Creative and innovative

Academic & Professional Qualifications

• Post Graduate Degree or three years Diploma in hotel Management or equivalent.
• Previous experience in similar Job role or minimum 4 years’ experience as Senior Supervisor. Proven track records.