Hotel Manager / EAM - F&B

• Operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Managed the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
• Controls and analyses, on an on-going basis, in order to optimize the following:

• Quality levels of product
• Quality levels of service
• Guest satisfaction
• Merchandising and marketing
• Operating costs
• Hygiene, sanitation and cleanliness
• Coordinates the preparation, presentation and service of food products to ensure the highest quality at all times
• Establishes and maintains effective employee relations
• Coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:

• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• Merchandising and promotions.
• Coordinates with the Finance to determine the minimum and maximum Food and Beverage par stocks.
• Approves all wine purchases and other Food and Beverage items in accordance with Hotel Group quality and quantity standards
• Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:

• Overall Food and Beverage financial results and profitability
• Projected business
• Operations results and problems
• Changes in procedures
• New management policies
• Quality improvement
• Sales improvement
• Productivity improvement
• Attends all other meetings as required by the administrative calendar
• Keeps and up-to-date standard recipe file for all Food and Beverage items to include:

• Sales history
• Sales mix
• Actual costs
• Potential costs
• Par stock
• Production time
• Implements a daily, weekly and monthly checklist for all Food and Beverage departments.
• Ensures proper follow-up to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget

AZURE Recruitment