Food and Beverage Manager

Job description / Role

SCOPE AND GENERAL PURPOSE

• Must be thoroughly familiar with all corporate and local Operational and Gastronomy Standards and ensure they are followed.
• Must assist all STAFF under his/her control in the accomplishment of their objectives.
• Must accomplish obligations and goals as outlined below.

Organisation of F&B administration
• Compilation of and adherence to financial budgets within F&B (Avg. covers, revenue, costs & related expenses).
• Cooperation with hotel’s Rooms Division Guest Relation
• Coordination with Sales Offices
• The following duties within frame of work:
• Commercial / Sales
• Kitchen and Food Production, Storage
• Stewarding & Buffets
• Administration / F&B Control / Purchasing
• Quality / Product / Image
• General

MAIN DUTIES AND RESPONSIBILITIES

• Strong accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff.
• He/she exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours.
• Close coordination between Front Office, Housekeeping and the Sales as well as the Guest Relation.
• To maintain our standards of quality, service and facilities in all departments over which he/she has responsibility and authority.
• He/she is responsible for the overall smooth and economical running of the entire Food & Beverage department.
• Assisting the management in implementing and supervising the Operational Standards as well as the Hotel’s internal rules and regulations.

RESPONSIBILITY & AUTHORITY

Internal:
• Works in harmony with his/her colleagues, Housekeeping, Sales & Accounting

External:
• Clients of the hotel, suppliers and other business partners.

Materials:
• All hotel related material, machines, FF&E, assets, operating supply etc.
• More detailed duties and responsibilities are listed attached in form of a checklist and are not meant to be complete.
• Local legislation and requirements may ask for adaptation and amendments.
• To fulfil the duties the jobholder is given the relevant authority to reach the goals by the General Manager of the Hotel operation

FOOD & BEVERAGE MANAGER – WORK PERFORMED:

COMMERCIAL / SALES:
• To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager.
• Together with the GM and the Financial Controller he/she has to plan the yearly targets and financial budgets for his/her area.
• Is responsible for the annual planning of food promotions.
• Monitors new offers in respect of planning, test cooking, printing matters and advertising, decoration and background music.
• He/she initiates and supervises staff sales training to promote additional selling.
• Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, payroll and food cost, cleanliness, sanitation and hygiene.
• He/she checks permanently the Room Service and guaranties a well organised and fast service.
• He/she makes sure that mini bar filling up procedures are done correctly and swiftly.
• He/she supervises all outside catering and in-house parties in respect of sales, organisation and proper service during the event.
• Makes sure offers and calculations are done properly and billing is done accordingly.
• Co-ordinates and monitors tour group dining.

KITCHEN & FOOD PRODUCTION, STORAGE:
• Controls the quality standard of food in the entire operation.
• In collaboration with the Chef he/she ensures all preparation of food is done according to our recipes and presentation standards.
• Kitchen Organisation: Supervises Chef in regard of staff productivity, work schedules, work procedures, food cost.
• Recipes and Manuals: Checks the production of food according to recipes and is responsible all files are up to date and in proper usage.
• Storage of F&B: Checks permanently all store rooms and fridges and ensures the food is stored properly, clean and hygienic.
• He/she makes sure only fresh and valid (expire date) food or beverage is in the stores.
• He/she also checks temperatures in all cooled devices.

STEWARDING AND BUFFETS:
• Follows up the procedures of washing up, usage of cleaning material staff efficiency and equipment.
• Follows up the Stewarding department in the cleaning of all concerned areas and assigns special duties to Chief Steward in regard of cleanliness & hygiene.
• Is responsible for the control and consumption of china, glass and cutlery.
• He/she has the breakage under control as well as the stock levels in the store (in coordination with accounting).

ADMINISTRATION / CONTROL / PURCHASING:
• Checks work schedules of the entire F&B division and secures staff is planned to the requirement of the operation.
• Advises purchasing in respect of quality and quantity (together with Chef).
• Has the right to refuse delivery if commodities do not comply with our specifications and quality standards.
• He/she signs all purchase orders in respect to quantities ordered.
• Supervises closely Food Cost Controller to guarantee a cost according to the financial targets, to recognise price increases and adjust prices accordingly, if necessary.
• To make sure discounts and complimentary are administered and approved according to the internal policy.

GENERAL / MISCELLANEOUS:
• Coordination and information with the Housekeeping, Sales and Accounting.
• Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
• Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the Personnel & Training Manager.
• Review reservation books daily.
• Maintains a monthly overview of vacation- and public holiday balance of all his/her staff and delivers a monthly consolidated summary to the Personnel Manager.
• He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
• Assumes responsibility of Duty Manager when scheduled to do so.
• Other duties as assigned.

Requirements

• Must be thoroughly familiar with all corporate and local Operational and Gastronomy Standards and ensure they are followed.
• Must assist all STAFF under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.
• Organisation of F&B administration
• Compilation of and adherence to financial budgets within F&B (Avg. covers, revenue, costs & related expenses).
• Cooperation with hotel’s Rooms Division Guest Relation
• Coordination with Sales Offices
• The following duties within frame of work:
• Commercial / Sales
• Kitchen and Food Production, Storage
• Stewarding & Buffets
• Administration / F&B Control / Purchasing
• Quality / Product / Image
• General

About the Company

Boudl company was established in 1959 under the name of Saleh Naser to Khelaiwi and Sons Co. In few years, the company opened a number of hotels throughout the KSA & Kuwait. through its journey of success, the company created the Boudl brand which became the first brand in the hospitality field in KSA.