This position is responsible for the daily management of the restaurants, ensuring that the highest standards of food & beverage service is provided to the guests.
The F&B Manager plans, organizes and direct the overall F&B operation, administration, marketing and promotion of the outlet, and is responsible and accountable for its profitability and revenue generation.
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This position is responsible for the daily management of the restaurants, ensuring that the highest standards of food & beverage service is provided to the guests.
The F&B Manager plans, organizes and direct the overall F&B operation, administration, marketing and promotion of the outlet, and is responsible and accountable for its profitability and revenue generation.
Business Performance
· Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
· Analyze and submit month-end reports and identify deviation from business plan goals
· Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
· Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotions.
· Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
Outlet Operation
· Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
· Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
· Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service.
· Handle guests’ complaints and comments tactfully and efficiently
· Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
· Maintain department communication logbook and updated notice board
· Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
· Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
· Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
· Ensure that health, safety and security procedures are in place in the outlet
· Attend all briefings, meetings and trainings as assigned by management
· Perform proper handover and communication to the next shift
· Assist other food & beverage outlets with their operations during peak times or when required
Team Management
· Interview, select and recruit outlet employees
· Identify and develop team members with potential
· Conduct performance review with the team
· Constantly monitor team members’ appearance, attitude and degree of professionalism
· Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
· Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
· Prepare payroll and gratuity reports
· Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
To create a memorable and enjoyable dining experience for guests by providing high-quality food and beverages, exceptional service, and maintaining a positive and efficient working environment for the F&B team.
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To assist the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times
To manage the assigned outlet as a successful independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
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FFB grader with valid MPOB grader license
1. To ensure FFB received are graded according to MPOB standard.
2. To arrange FFB truck to unload at desired place.
3. To order and oversee graders daily routine and overtime.