Food & Beverage Manager FS at Radisson Hotel Group

Tasks, Duties And Responsibilities

ASSESS, EVALUATE AND ENSURE F&D/C&B GOALS ARE MET

• Conducts daily inspections of the food & drinks areas with outlet managers and M&E Operations Manager to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the Director of F&D where needed.
• Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration.
• Randomly inspects all F&D/C&B areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary.
• Checks the food & drinks outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests.
• Is proficient in all food & drinks procedures to be a resource when needed.
• Challenges employees within department to achieve optimum food cost percentage, drinks cost percentage and service per employee.
• Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation.
• Monitors food & drinks sales regarding discounts.
• Audits food & beverage services and quality (QPR) on a regular basis and develops and implements strategies to improve results.

MANAGE FOOD & DRINKS DEPARTMENT TO ACHIEVE F&D/C&B GOALS

• Ensure smooth, efficient and professional running of restaurants, room service, bars, lounges, meetings and events.
• Utilises leadership skills and motivation to maximise employee productivity and satisfaction.
• Monitors hotel’s overall service and team work performance as per established SOPs, and makes recommendations for improvement.
• Selects and develops strategies to improve guest service, food production techniques and efficiency. Ensure F&D employees are knowledgeable of both food and beverage products and special promotional menus.
• Ensure labour cost is in-line with forecasted revenues and budget.
• Ensure high level of customer care at all times – to be measured by NPS and GSI.
• Maintains POS system, inventory control and ensure staff is fully trained to operate efficiently.
• Do spot checks of POS system, cash bars in M&E and of the bars in general.
• Double check schedules to ensure proper manning during busy periods.