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| Entreprise: |
tmsap |
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| Intitulé: |
F&B Manager/Hotel |
| Secteur de l'Emploi: |
Hôtel/l'industrie hôtelière |
| Localisation de l'emploi: |
Singapore - Singapour |
| Ref.Emploi Numéros à conserver: |
TMS/AD |
| Description: |
Our client is a 4 star hotel chain in the Asia pacific region.
They are looking for an experienced,
Dynamic F&B Manager to manage their outlets.
Position: Food & Beverage Manager
Responsible For: Asst. F&B Manager, F&B Coordinator,
All Restaurants and Banqueting Teams, Bar
Reports To: Director of Operations
Summary:
To ensure that the food and beverage outlets and banquets are
Managed as successful and independent as the profit centers.
Ensuring maximum guest satisfaction in consistency
With the hotels international standards, through planning,
Organizing, directing, and controlling the food and beverage
Operation Costs and administration.
Quality:
• To represent the Food and Beverage Department as it’s Department Head.
• To work closely with the Executive Chef in order to plan, organize and execute all F&B activities in a professional and profitable manner
• To ensure that each food and beverage outlet and banqueting department are managed
Successfully as an independent profit center, concentrating on customer service and cost
Management.
• To ensure that all the outlets and banquets are managed efficiently according to the established
Concept statements and F&B Brand Service Standards
• To monitor service and food and beverage standards in all outlets/ banquet
Through Quality Assurance and Guest Feedback
Customer Operations:
• To handle all guest complaints, requests and enquiries on food & beverage service.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Departmental Operations Manuals are prepared and updated
• To ensure that POS Micros is well maintained
• To work closely with the Resort Sales Team for operation and service issues
• To ensure that all Food and Beverage forms and reports are completed and forwarded to the
Relevant office in a professional and timely manner.
• To conduct regular competition checks at Hotels and freestanding restaurants in the area.
• To identify market needs and new food concepts for both hotel guests and the local market.
Responsibility:
• Lead by example at all times and to provide a courteous and professional service at all times.
• To ensure that all team members are aware of the objectives of the hotel and the department (Balanced score card targets)
• To ensure that each outlet is managed by a Management Team who are accountable for their area of responsibility.
• To ensure Brand Service Standards and Food and Beverage skills training is conducted in the Outlets to meet and exceed customer expectations.
• To closely monitor productivity levels in each outlet and to take immediate corrective action if
Necessary.
• To monitor, control and minimize overtime for the department.
• To assign responsibilities to subordinates and to check their performance periodically.
• To maintain good working relationships with your own team members and all other departments.
• To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene,
Health and Safety.
• To have a complete understanding of the hotel’s employee handbook and adhere to the
Regulations contained within.
• To train and develop Outlet Department Heads so that they are able to operate independently
Within their own profit centers
• To ensure that each Outlet Department Head plans and implements effective training programs for their team member with the Training Manager and Departmental TBS Trainers
• To develop departmental trainers and assign training responsibilities.
• To conduct Mid Year and Year End performance appraisals for all team member
• To ensure that all employees have a complete understanding of and perform to the Hotel’s
Employee Rules and Regulations.
• To ensure that all employees have a complete understanding of perform to the hotel’s policy
Relating to all Safety issues.
Budgets / Cost:
• To co-ordinate the formulation of the Annual Operating Budget with Director of Operations/
Revenue Manager in determining outlet projected expenses, manning, operating equipment and
In line with the compilation of the Annual Business Plan.
• To provide forecasts and updates on anticipated changes in the business whenever appropriate
• To monitor all costs and recommend measures to control them.
• To ensure that the Department Operational Budget is strictly adhered to.
• To carry out monthly inventory of operating equipment
• To carry out any other reasonable duties and responsibilities as assigned
If you fit the above criteria, please submit your updated résumé, achievements and references in word format.
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| Capacités Requises: |
Attributes:
•degree holder
•At least 7 years experience in the F&B / hotel industry with 3-5 years in management
•Proven record of leadership and authority and hold professional management skills
•A desire to improve and a passion for the job.
•A strong and outgoing personality with a sense of urgency and focus on results.
•A self-starter and have the ability to establish direction through aggressive personal and team goals and be accountable for achieving these goals
•Flexible and “anything to get the job done” attitude.
•Singapore PR and residents need only reply
We apologize, but only short listed candidates will be notified.
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| Langues Requises: |
Anglais-Très BonChinois-BonAutres: Cantonese - Mandarin
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| Type de Contrat: |
Temps Plein
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| Salaire Annuel: |
Non spécifié
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| Date d'Affichage: |
mai 12 2008 |
| Niveau de Formation requis: |
Licence
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| Expérience (en années): |
7 à 10 Ans |
| Entreprise: |
tmsap |
| Nom: |
tmsap |
| Téléphone: |
+65 92353425 |
| Méthode de Contact Préférée: |
Pas de Préférence |
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