Beverage and Banquet Manager Job Desc
Job title : Beverage and Banquet Manager
Department : F
& B
REPORTING LINE
Report to : F & B Manager
Responsible for : Managing and supervising the activities related to Beverage
and Banquet
activities
COMMUNICATION LINES
Vertically : Department Head
Horizontally : All F&B Service Staff
AUTHORITY
Over Money :
Responsible to supervise
cashiering procedure for all bars and banquet
function
in coordination with the general cashier.
Over Staff :
Has authority to direct all
F&B Manager Supervisor and staff in accordance
with
Hotel policies procedures.
GENERAL MISSION
Directs and coordinates all
activities while providing assistance to the staff in the banquet, beverage
service and Catering, to ensure all established service standards and
procedures of Novotel Al Dana Resort are implemented consistently, leading to
guest satisfaction, staff satisfaction and profit for the Hotel, under the
general guidance of the F&B Manager, in the implementation of the Standard
Policies and Procedures of the Food and Beverage Operation and administration.
RESPONSIBILITIES AND MEANS
1. Responsible
for the service and F&B operation of the beverage, banquet and outside
Catering Department.
2. Responsible
for guiding all service and personnel assigned in beverage service, the banquet
and outside catering section in the performance of their duties and
responsibilities.
3. Responsible
for directing all efforts in the banquet service, Beverage sales and Outside
Catering to achieve the financial goals of the banquet and beverage sales.
4. Responsible for the consistent implementation of the
Policies and Procedures in operating the banquet
service and bar.
5. Responsible for ensuring sufficient operating equipment and
supplies for service.
6. Responsible for providing functional assistance to operation
during peak periods and functions.
6. Responsible for scheduling sufficient manpower for all
banquet bookings and Outside Catering.
8. Responsible
for implementing special promotions and events for all food and beverage
outlets, to attain a profitable food
and beverage operation.
9. Responsible for the Food and Beverage’s operation in the
absence of the F&B Manager.
1.
CUSTOMER SERVICE
1. Communicates
effectively with guests, clients, government officials and other important
individuals to ensure satisfaction in service and product.
2. BUSINESS MANAGEMENT
1. Monitors
beverage cost via controllable costs, monthly financial statements (Profit and
Loss) in accordance with monthly budget.
2. Assists in establishing financial goals and other goal
setting for food and beverage outlets in the preparation
of annual operating budget.
3. Takes timely corrective actions and reacts to business
trends to ensure budget commitment is on line.
4. Establishes two way communication and coordination with
related departments like Sales and Marketing,
Front Office, Housekeeping, Engineering and Finance.
6. Schedules personnel consistent with the volume of business
and needs in service.
8. Identifies and solves problems in a timely manner.
9. Carries out a firm and fair employee treatment policy.
10. Prepares and submits all reports required from beverage
service and banquet, as dictated by
reporting system.
11. Attends meetings and training sessions organized by the Hotel
management for the position.
12. Reads and understands the monthly Profit and Loss Report, and
monitors controllable costs through
these reports.
13. Maintains and control all beverage stock and outlet part stock
including Room Serv. and mini bar.
3. COMMUNICATION
1. Reports to the F&B Manager.
2. Conducts daily briefing and de-briefing
and weekly meeting for all banquet & Catering service staff.
4. Establishes two way communication with
related departments like other outlets, Banquet & Catering Sales, Kitchen, Engineering, Housekeeping, Stewarding
and PR and Art Department.
5. Communicates effectively with guests, subordinates,
immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information.
6. Attends daily F & B briefing, weekly F & B Meeting
and Sales & F & B Coordination meetings and other meetings required for the position.
7. Interacts with clients, guests, government officials,
suppliers and other important individuals
in the community in promoting the banquet service and
hotel.
8. Communicate with Beverages suppliers for the daily operation.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is use to its appropriate
function and well maintained.
2. Report all defectives asset and equipment to the Engineering
department.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure, especially those related to guest and staff
evacuation to insure full evacuation in safety condition of the hotel if
required.
2. Ensure
truth training that all F&B supervisor and staff are aware of hotel’s fire
evacuation and emergency policies and procedure.
3. Comply
with Hotel policies and procedures.
4. Knowledgeable on first aid, safety and security procedures
affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Coaches and counsels food and beverage outlet heads
effectively regarding all beverage service.
2. Identifies training needs within food and beverage service
department, and implements employee
development and training program.
3. Prepares, conducts and supervise training for food and
beverage Outlet heads and staff.
4. Motivates a strong team amongst F & B service personnel.
5. Directs
and supervises the activities of the Supervisor, captain waiters, waiters and
bartenders in the banquet and beverage section.
7. MARKETING
1. Assists
in establishing objectives and strategies in the annual F&B Marketing Plan,
conceptualizes promotions for all food and beverage outlets, including the
successful implementation.
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands the job description of all position in
Banquet dept and beverage service.
2. Establishes and implements all the food and beverage
policies and procedures in the outlets, and banquet.
3. Recognizes good quality products and presentation.
4. Directs
all efforts in banquet to maintain all service standards established for food
and beverage service section.
5. Maintains high sanitation standard throughout the food and
beverage outlets.
6. Provides assistance in the outlets when required during peak
periods.
7. Knowledgeable
on all local laws concerning beverage, sanitation and safety, control of liquor,
beer and wine.
8. Knowledgeable on first aid, safety and security procedures
affecting the food and beverage department.
9. Manages time effectively, by meeting deadlines on time.
10. Identifies and solves problems during functions in a
professional manner.
11. Maintains Daily Event Board for Banquet and Catering
Functions.
12. Checks and ensures the proper storage of all
banquet and Catering equipment and maintains all equipment in good working condition.
13. Follows up in the implementation of agreements in the booking
contract.
14. Maintains control procedures in food and beverage operation in
banquet and beverage service.
15. Maintains grooming standards for all service personnel in the
banquet service and bar.
16. Knows the requisition point and par stock level for beverage
supplies, food supplies, guest supplies
and bar supplies in banquet service.
17. Capable of operating all the equipment in the banquet service
and audio-visual equipment.
18. Meets the clients to close booking contracts at the start
until the end of the function to confirm satisfaction.
19. Prepares the banquet function amendment for any revisions in
the details and cancellation notice for
a function, ensures timely distribution to all concerned section (in the
absence of the Banquet
Sales
Manager).
20. Conceptualizes and creates new set-up for buffets, food
display and other set-up requirement.
21. Control and sign all F&B Beverage requisition before the
F&B Manager approval.
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all
times whilst representing the hotel, act in a professional, decorous manner
ensuring proper representation of the Hotel.
2. Participates
and attains membership in association and other community projects related to
the hotel and restaurant industry to improve Hotel’s image and for the product
and service.
3. Interacts with clients, guests, government officials,
suppliers and other important individuals
in the community in promoting the facilities and services
of the hotel.
10. DIVULGING OF HOTEL INFORMATION
1. The
Hotel requires that you will not (during or after your employment) without the
hotel writing consent, divulge every information concerning the Hotel or any
associated hotels or any of their dealing, transaction or affairs which may
come to your knowledge during or in the course of your employment with the
Company.
11. TEMPORARY MISSION
1. May be rotated to different outlets and other temporary task
within the Hotel.