F&B Service Manager

• Ensures that each outlet is accounted for as individual profit centers.
• Ensures that each outlet is managed by a manager / management team who is totally accountable for the outlet's profitability.
• Establishes and monitors implementation of incentive schemes for Outlet Heads and / or Service Staff.
• Develops the annual operating budget for each outlet together with the Restaurant Manager concerned, which will form part of the Business Plan.
• Develops / Modifies business forecast on a monthly basis to the following twelve (12) month period.
• Monitors all costs and implements control measures.
• Ensure that all outlet heads have thoroughly analyzed the monthly P&L performance per outlet.
• Signs invoices for payment approval.
• Controls all F&B Purchase Orders as authorizing signatory
• Controls Purchase Requisitions
• Keeps updated on market trends and regularly conducts market surveys at least each quarter.
• Ensures that all restaurant managers are fully aware of market needs and trends and that their products meet these requirements.
• Develops specific promotions and menus to enhance the quality and profitability of the F&B Division
• Establishes a yearly promotion and menu plan with follow-up meetings and analysis for each promotion and menu.
• Reviews Food & Beverage outlet operations concept as needed
• Regularly reviews guest feedback on quality of food and beverage (through guest comments, performance monitor, etc.).
• Walks through all Food & Beverage areas daily.
• Notes and immediately rectifies operational flaws.
• Actively solicits guest feedback on Food & Beverage service and facilities.
• Together with the rest of the Food & Beverage team, develops an action plan to address weaknesses.
• Ensures that all Food & Beverage facilities and services yield maximum profitability for the Resort, as well as maximum value for money for the guest.
• Plans and executes special projects to upgrade facilities and services.
• Meets regularly with key suppliers to ensure maximum service when necessary.
• Direct discussion of whatever quality flaws in the product
• Maximize discounts, sponsorships and takes advantage of special offers.
• Keep updated on new products in the market
• Develops strategies to maximize information dissemination on service and facilities of Food & Beverage outlets (e.g., promotions and the like).
• Provides Communications with information needed for advertisements, mailing, press releases.
• Negotiates sponsorships and entertainment contracts to ensure maximum benefits to Food & Beverage
• Reviews existing contracts and entertainment service annually, or as need arises.
• Responsible for screening and selecting entertainers for outlets.
• Administers agreements with entertainers and oversees implementation of arrangements
• Ensures that all Company and Hotel Policies and Procedures and Minimum Standards are adhered to.
• Develops measures to maximize productivity of both service and production areas and oversees implementation of said measures.
• Encourages team members to come up with ideas to control costs and maximize productivity and revenue.
• Analysis daily reports and logbooks to share information with other divisions and the Food & Beverage team in order to create business awareness.
• Ensures that all Food & Beverage forms and reports are submitted properly, accurately and on time.
• Reviews staffing levels per outlet / section to ensure maximized productivity.
• Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.
• Provides Food & Beverage managers & supervisors with feedback on performance in a constructive manner.
• Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.
• Conducts training for supervisors as well as general staff.
• Personally, drives training and development for whole division.
• Ensures that Food & Beverage Service staff adhere to the rules and regulations of the Hotel by:
• Familiarizing self with the rules
• Communicating rules / standards
• Monitoring implementation of rules / standards
• Effecting coaching / counseling and, if needed, disciplinary procedures when rules/standards are violated.
• Drives / champions environmental management programs, as may be assigned.
• Together with the Executive Committee, appoints an Environmental Management Representative (EMR).
• Cooperates and coordinates with colleagues and external consultants / suppliers whenever necessary.
• Interacts with other departments to provide additional or specialized guest services.
• To implement, understand and follow all policies and procedures.

• Bachelor's Degree in Hotel & Restaurant Management, Hospitality Management, Business Administration, or related field.
• At least 3-5 years of progressive experience in F&B operations, with 2+ years in a supervisory or managerial role.
• Experience in budgeting, cost control, and inventory management.
• Strong leadership and team management skills

• Knowledge of food safety standards (HACCP, sanitation, etc.)
• Operational knowledge of POS systems and restaurant software
• Willing to work in Baguio City.

Filinvest Group