F&B Service Manager

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN

JOB SUMARRY:

In accordance with the policies, procedure and standards of CHROMA HOSPITALITY and Crimson Resort & Spa, Mactan, under the supervision of the Director of Food and Beverage, the F&B Service Manager is responsible for the overall administration and operations of the Food and Beverage Division including the maximization of profits, enhancement of customers satisfaction through establishment of quality standards and maintenance of high staff morale.

JOB DESCRIPTION:

• Ensures that each outlet is accounted for as individual profit centers.
• Ensures that each outlet is managed by a manager / management team who is totally accountable for the outlet's profitability.
• Establishes and monitors implementation of incentive schemes for Outlet Heads and / or Service Staff.
• Develops the annual operating budget for each outlet together with the Restaurant Manager concerned, which will form part of the Business Plan.
  
  Develops / Modifies business forecast on a monthly basis to the following twelve (12) month period.
• Monitors all costs and implements control measures.
• Ensure that all outlet heads have thoroughly analyzed the monthly P&L performance per outlet.
• Prepares Capex list to further upgrade F&B facilities for approving body review.
• Signs invoices for payment approval.
• Controls all F&B Purchase Orders as authorizing signatory
• Controls Purchase Requisitions
• Keeps updated on market trends and regularly conducts market surveys at least each quarter.
• Ensures that all restaurant managers are fully aware of market needs and trends and that their products meet these requirements.
• Develops specific promotions and menus to enhance the quality and profitability of the F&B Division
• Establishes a yearly promotion and menu plan with follow-up meetings and analysis for each promotion and menu.
• Establishes a festive season calendar for Chinese New Year, Easter and Christmas / New Years Eve.
• Establishes an annual entertainment concept.
• Reviews Food & Beverage outlet operations concept as needed
• Regularly reviews guest feedback on quality of food and beverage (through guest comments, performance monitor, etc.).
• Walks through all Food & Beverage areas daily.
• Notes and immediately rectifies operational flaws.
• Actively solicits guest feedback on Food & Beverage service and facilities.
• Together with the rest of the Food & Beverage team, develops an action plan to address weaknesses.
• Ensures that all Food & Beverage facilities and services yield maximum profitability for the Resort, as well as maximum value for money for the guest.
• Plans and executes special projects to upgrade facilities and services.
• Meets regularly with key suppliers to ensure maximum service when necessary e.g.,
• Direct discussion of whatever quality flaws in the product
• Maximize discounts, sponsorships and takes advantage of special offers.
• Keep updated on new products in the market
• Develops strategies to maximize information dissemination on service and facilities of Food & Beverage outlets (e.g., promotions and the like).
• Provides Communications with information needed for advertisements, mailing, press releases.
• Negotiates sponsorships and entertainment contracts to ensure maximum benefits to Food & Beverage
• Reviews existing contracts and entertainment service annually, or as need arises.
• Responsible for screening and selecting entertainers for outlets.
• Administers agreements with entertainers and oversees implementation of arrangements
• Ensures that all Company and Hotel Policies and Procedures and Minimum Standards are adhered to.
• Develops measures to maximize productivity of both service and production areas, and oversees implementation of said measures.
• Encourages team members to come up with ideas to control costs and maximize productivity and revenue.
• Analysis daily reports and log books to share information with other divisions and the Food & Beverage team in order to create business awareness.
• Ensures that all Food & Beverage forms and reports are submitted properly, accurately and on time.
• Acts as Manager on Duty for the Resort as scheduled and deputizes for Resort Manager as required.
• Reviews staffing levels per outlet / section to ensure maximized productivity.
• Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.
• Provides Food & Beverage managers & supervisors with feedback on performance in a constructive manner.
• Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.
• Conducts training for supervisors as well as general staff.
• Personally, drives training and development for whole division.
• Ensures that Food & Beverage Service staff adhere to the rules and regulations of the Resort by:
• Familiarizing self with the rules
• Communicating rules / standards
• Monitoring implementation of rules / standards
• Effecting coaching / counseling and, if needed, disciplinary procedures when rules/standards are violated.
• Drives / champions environmental management programs, as may be assigned.
• Together with the Executive Committee, appoints an Environmental Management Representative (EMR).
• Cooperates and coordinates with colleagues and external consultants / suppliers whenever necessary.
• Interacts with other departments to provide additional or specialized guest services.
• To implement, understand and follow all policies and procedures.