• Application Deadline:
• Position: Food & Beverage Manager


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 10 years


• Location Enugu


• Job Field Hospitality / Hotel / Restaurant 
  

Job Description

• Achievement of budgeted food sales, beverage sales, labour costs and profitability.


• Completion of Customer Follow-up calls on a timely basis.


• Timely analysis of Food & Beverage Prices in relation to competition.


• Participation and input towards F&B Marketing activities.


• Entertainment of potential and existing customers.


• Preparation of Sales Promotions & Mailings.


• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.


• Telemarketing to previous clients to inquire about possible future bookings.


• Development and maintenance of all department control procedures.


• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.


• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.


• To confirm all details relative to group functions with meeting/banquet planners.


• Supervision of daily paper flow including Proposals, and Function Contracts.


• Maintenance of Hotel credit policies.


• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)


• Evaluation forms must accompany all invoices.


• Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.


• Completion of monthly forecast.


• Attendance and participation at weekly F & B meeting and Department Head meeting.


• To assist in menu planning and pricing.


• Development and maintenance of department manual.


• Supervision of weekly payroll input.


• Be available to Hotel Staff at all times in case of emergency.


• Must have a complete knowledge of Fire Procedures.


• All other duties as directed by the General Manager or Assistant General Manager.


• Participation in Manager on Duty shifts as required.


• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.


• Assure the maintenance of bar control policies.


• Assure completion of requisitions where deemed necessary.


• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent


• Completion of monthly inventory.


• Assure timely completion of function bills.


• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.


• Purchasing of purchase requirements of small wares, linens requirements etc.


• Directly responsible for larger groups…overseeing medium and smaller groups:


• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.


• Ensuring that services meet customer specifications.


• Quality of meeting room set-up.


• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.


• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.


• Establish a rapport with groups to ensure guest satisfaction and repeat business.


• Minimize number of customer complaints.


• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.


• Staff professional attitude and proper meeting Company appearance and uniform standards.


• Teamwork-Relations with co-workers and management.


• Quality of Food & Beverage services and department phone handling.


• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.


• Responsible for staff training and development.


• Ensure all staff have ‘Smart Serve’ certification.


• Personnel selection.


• Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.


• Proper termination procedures must be followed.


• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.


• High employee retention.


• Personal development and growth.


• Discipline of personnel when required.


• Responsible for overseeing all scheduling within the department.


• Participation towards overall Hotel Maintenance and cleanliness.


• Achieving service that exceeds expectations.


• Overall maintenance of the operation at a level in keeping with the standards prescribed.


• Minimize the number of Workmen's Compensation claims.


• Report any deficiencies in equipment and facilities.

Requirements

• Candidates should possess relevant qualifications with 10+ years relevant work experience.