Food & Beverage Manager at Marriott

Role Objective:

Reporting to the Director of Operations, the Food and Beverage Manager is in charge of day-to-day operations in the Food & Beverage Service department.
The role is also responsible for planning, implementing and monitoring all food & beverage service related activities including compliance with all F&B policies, standards, and procedures.

Job Summary:

• Ensures that all Food & Beverage Service standards are met at all times as determined by the hotel and brand standard operating procedures (SOPs) and polices in order to exceed guest expectation and achieve set targets.
• Establishes and maintains the department’s manning and productivity indices, ensuring a smooth operation based on forecasted business levels.
• Collaborates with the Marketing team to generate collateral and promotional content to drive food & beverage outlet sales and profitability
• Prepares yearly capex proposal and expense budgets.
• Implements and manages training programs for the Food & Beverage Service team
• Provides guidance and direction to the team, including setting performance standards and monitoring performance and conducting performance reviews in a timely manner
• Conduct period audits and spot checks on brand standards and internal controls to ensure compliance
• Periodically review guest feedback to identify gaps and corrective action in order to achieve 100% guest satisfaction in Food & Beverage service areas
• Review and evaluate all Food & Beverage equipment and supplies periodically to select appropriate products for purchase.
• Ensures that all preventive maintenance and general cleaning programs/ schedules are in place and executed accordingly
• Utilize and develop communication tools and channels for the dissemination of information and workflow in all sections
• Preparing periodic reports to guide in decision making

Job Requirements:

• A Diploma in Hospitality / Tourism Management from a recognized institution; A relevant degree will be an added advantage
• Minimum of five (5) years’ experience in a similar position in a 4 or 5 star rated hotel
• Food safety management system awareness
• Computer Literate, Micros knowledge an added advantage
• Good training skills, with ability to appraise, manage people and prepare budgets
• Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis.
• A source of ideas and be proactive when it comes to supporting and enhancing the brand