purpose of the role of F&B Service Manager is to be fully
accountable for the management of the food & beverage outlets. To
drive and encourage sales in all areas possible, ensuring standards
are maintained and customer service expectations are met. To manage
and direct the daily operations, creating an atmosphere of
productivity and teamwork amongst all employees within your control
and development of staff to be carried out in order to achieve
product and service standards as detailed in the SOP.
compliance with company and hotel accountancy procedures as laid
down in accounts manual and established practices.
with function heads in order to ensure that Company practices and
procedures are adhered to-seeking advice and guidance when
staff rotas in accordance with anticipated levels of business giving
due consideration to strengths and weaknesses of personnel available
and ensuring that time sheets are submitted to the wages department
in an orderly fashion.
revenue and flex costs depending upon the business demands, ensuring
payroll percentage is kept in line and revenue targets are achieved.
implement and maintain cleaning schedules throughout the department
and where necessary ensure that training in relation to the handling
of cleaning materials is carried out and understood, and maintain
an effective two-way flow of communication from management to staff
and vice versa.
a helpful and professional image to the guest giving full
co-operation to any client requiring assistance with a caring and
guests’ needs whenever possible to enhance quality service and
in turn enhance client satisfaction.
be flexible assisting around the Hotel in response to business needs
be fully knowledgeable of all Menus and Drinks lists, Micros
operation including managerial procedures, cashiering procedures,
hotel rules and procedures.
out quality training and coaching in a systematic and professional
way to meet the needs of business.
with customer complaints/compliments and authorise compensatory
allowances within agreed function limits.
teamwork within the department and other departments.
lead and develop Supervisors within the department to ensure targets
manage and control all aspects of the day to day operation of the
with and own the Health and Safety aspect, updating Risk Assessments
and Health and Safety training.