Food & Beverage Manager
il y a 8 heures
**Job Number** 22165622
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Brussels Airport Hotel, Brussels National Airport, Brussels, Brussel, Belgium VIEW ON MAP
**Schedule** Full-Time
**Located Remotely?** N
**Relocation?** N
**Position Type** Management
**JOB SUMMARY**
**REPORTS TO: General Manager**
POSITION PURPOSE
Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profit. Administering and managing the Food & Beverage operation, maintaining established costs and quality standards and appropriate processes at all levels in all departments in order to achieve this.
ESSENTIAL FUNCTIONS and FOCUS AREAS
- F&B Operations
- Provide the strategic direction for all the Food and Beverage operational departments of the Hotel, including Restaurant, In-Room Dinning, Bar, Banquet/Catering Operations, the Club Lounge and F&B deliveries of the vip protocol, Staff Dining Room.
- Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
- Direct and coordinate the Food & Beverage operations of the hotel to ensure:
- Maximum profit at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service, stock use and control and food and beverage purchasing.
- Highest guest satisfaction in all Food & Beverage outlets, ensuring that guest satisfaction is consistently obtained and maintained.
- The cleanliness/sanitation of all food and beverage facilities including the restaurants, lounges, banquet rooms, storage rooms and kitchens.
- Company standards and procedures compliance:
- Responsible for compliance of company and brand standards of products and service delivered to the guests at the bars, restaurants, in-room dining and banqueting/catering. He/she has to ensure the quality of services in accordance with the company standards as well as local legislation and operating guidelines associated with licences issued to the hotel by any local authorities
- Have a detailed understanding of any legislation governing any activity in F&B not limited to beverage service, licenses required for particular activities, labour law/practice, gambling, auctions and sporting events
- Understand the hotel’s insurance coverage with reference to F&B venues and Banqueting
- Financials
- Prepare financial budget/forecast to reach the desired revenue and profitability for all F&B operations. Leverage the existing tools (i.e. forecasting tool, revenue plan, reflex, P&L reports) to ensure forecast, budget and their accuracy are achieved along the quarters and year over year. Assume a leading role (in conjunction with the Market Analyst) in F&B financial reporting (Budget, Outlook, Forecasts and actual production reporting) and train Managers in all aspects of Financial Reporting.
- Continuous focus on revenue achievement and forecast throughout the month to appropriately manage the cost base in line with the forecasted revenues vs. submitted forecast and budget.
- Work closely with the Managers and the Director of Human Resources to ensure Payroll cost percentage is kept in line with budget and forecast. Oversee the overall F&B forecast number vs. forecast and budget prior to forecast submission.
- Implement and maintain effective control of food, beverage, labor costs and productivity among all sub-departments. In addition management of all expense cost lines in the F&B P&L.
- Periodic pricing reviews in line with Menupedia guidelines to ensure that the various venues are at an appropriate level within the competitive set per venue.
- Marketing and promotion:
- Coordinate and direct with the chef, venues managers, and banqueting/catering managers in the creation of attractive, effective and merchandising menus designed to attract several customer markets. Assist guests and customers in any special request, including but not limited to parties, special functions and special diets.
- Maximise revenues for all areas of the operation, through innovative marketing and promotional activities, focussed customer research, creative and innovative menus and promotions, and development of new products / services/features.
- Have a detailed understanding of the competitive landscape, not limited to the hotel competitive set but of the F&B landscape as a whole in your area/city.
- Be fully up to speed with emerging trends within the competitive landscape.
- Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies.
- Human resources management, leadership and development of self and others:
- Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Define new operating and marketing policies wh
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