Food and Beverages

F&B Service Manager for BE Resorts Mactan in Punta Engaño, Lapu-Lapu City.

PURPOSE

To achieve hotel revenue, profit, and customer satisfaction goals by managing food and beverage operations.

DUTIES AND RESPONSIBILITIES

1. OPERATIONS

a) Assists in the development and implementation of business strategies for the hotel which are aligned with BE Resort's overall mission, vision values and strategies

• Participates in the development of the hotel's business strategies
• Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotel's goals
• Monitors status regularly and adjusts strategies as appropriate
• Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary

b) Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies

• Analyzes sales and competition on a regular basis and develops strategies to increase market share
• Assists with the development and implementation of the food and beverage marketing and sales plan
• Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc.
• Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
• Establish matrices and systems to ensure smooth functioning hotel outlets.
• Coordinates with the Marcom Manager in terms of the marketing and sales standards
• Works with restaurant staff to achieve daily, weekly, or monthly revenue goals.

c) Maximizes profitability by managing Food & Beverage operations

• Analyzes business results on a regular basis and takes actions to improve results as appropriate
• Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff
• Plans new and popular menus and monitors to ensure top-notch quality and prompt service
• Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis
• Determines appropriate staffing levels for forecasted business and schedules employees accordingly
• Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern
• Sets objectives for each specified team within food and beverage and supervises the department managers
• Ensures department adheres to BE Resorts, hotel, local and state health, hygiene and safety policies

d) Develops and implements strategies and practices which support employee engagement

• Recruits and selects qualified candidates
• Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
• Communicates performance expectations and provides employees with on-going feedback
• Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential

e) Creates 100% guest satisfaction by providing and going the beyond the expected experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality

f) Adheres to hotel policies and procedures

• Keeps Resort Manager promptly and fully informed of all problems or unusual matters of significance
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position
• At all times projects a favourable image of the Hotel to the public
• Maintains a high standard of personal grooming at all times in order to represent the Hotel in the best possible manner, reflecting the public role of the position
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment
• At all times projects a favourable image of the Hotel to the public

2. COMMUNICATION

a) Attends regular communication meetings with operations staff to update on event details

b) Ensures effective and close communication within the department and other departments

c) Maintains timely and responsive communication with clients

3. FIRE & LIFE SAFETY /LOSS CONTROL STANDARDS

a) Responsible for departmental compliance with Be Resorts Fire & Life Safety / Loss Control Standards:

i) Conducts inspections as required

ii) Records retention

iii) Investigates incidents/accidents

iv) Rectifies hazardous areas as advised by the Fire & Life Safety Officer

4. HYGIENE & FOOD SAFETY CONTROL STANDARDS

a) To work closely with the Executive Chef in ensuring that the hotel hygiene and food safety control standard are maintained.

b) Ensure that staff is trained on the basic hotel hygiene and food safety control standards, as well as procedures in handling complaints on food hygiene.

6. GUIDING PRINCIPLES

Conducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Be Resorts Corporate Culture—the 9 Values, BE DNA, Management Principles, BE Culture Statement, Vision, Mission and Golden Rule.

REQUIREMENTS

• Minimum three years management experience
• High school diploma required, bachelor's degree preferred
• Excellent oral and written communication skills
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Able to resolve conflicts guests, supervisor and employee
• Ability to multitask and work well under pressure
• In-depth knowledge of all areas of food and beverage including wines and liqueurs
• Knowledge of local liquor laws and regulations
• Strong floor presence with focus and energy
• Basic computer skills in MS Office, reservation systems, and point of sales systems

Job Type: Full-time

Benefits:

• Company events
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee

Ability to commute/relocate:

• Lapu-Lapu City: Reliably commute or planning to relocate before starting work (Required)

Education:

• Bachelor's (Preferred)

Experience:

• food and beverage manager: 3 years (Preferred)

Work Location: In person