Oversee the Food and Beverage (F&B) department to ensure top-notch service and increased profitability.
Develop the annual business plan and budget in detail.
Take full charge of the Revenue and GOP budget assigned by the General Manager (GM) and Board of Management (BOM).
Monitor the F&B budget and take corrective measures when necessary.
Devise strategies and packages to meet the approved budget.
Establish Standard Operating Procedures (SOPs) to streamline event organization with other relevant departments.
Engage actively in marketing activities to maximize exposure for all outlets, including creating and executing annual and monthly promotional calendars.
Continuously identify and address guests unmet needs, enhancing existing products and strategies to maintain a competitive edge.
Communicate effectively within the organization, utilizing appropriate methods for different matters.
Maintain an efficient administrative system.
Set F&B policies and procedures, ensuring all manuals are current.
Develop SOPs for customer care, upselling, and daily revenue management.
Maintain a visible presence in operations, ensuring adherence to service standards.
Handle guest requests and complaints according to hotel guidelines for complimentary F&B items and refunds.
Further details about the job will be discussed during the interview process.
Requirements:
Fluent English.
Minimum of 5 years relevant experience in a similar role in a luxury 5-star hotel/resort.
Previous experience in managing large catering/banquet operations is a plus.
Leadership skills with the ability to train, motivate, and foster teamwork.
Strong financial understanding.
Effective decision-making and problem-solving abilities.
Flexible with work schedule, including extended hours, weekends, and holidays.
