F&B 餐饮部经理 / F&B menadžer / F&B Manager

Main Responsibilities

1. Responsible for the overall operations of the hotel's food and beverage department, and accountable to the Director of Operations / General Manager.
2. Diligently carry out all tasks and performance indicators issued by the Director of Operations, with significant responsibility for the success or failure of food and entertainment operations.
3. Participate in the formulation of business policies and operating plans for the food and beverage department under the guidance of the Director of Operations.
4. Develop budget plans and performance indicators for the food and beverage department, review daily operational reports, conduct business analysis, and make operational decisions.
5. Chair regular department meetings for the food and beverage department, coordinate the work of various units within the department to ensure smooth and coordinated operations.
6. Review and approve reports and applications submitted by subordinates in the food and beverage department.
7. Collaborate with the Executive Chef, Head Chefs, and explore ways to improve food quality, create new menu items, and establish or revise menus on an annual, seasonal, monthly, weekly, and daily basis, as well as set cost standards for food and beverages.
8. Responsible for supervising the service performance of subordinate staff, designing and executive training aiming to enhance the level of service in the food and beverage department.
9. Responsible for the rosters of all employees in F&B, arranging the shifts flexibly in order to support hotel operations.
10. Conduct daily meetings to communicate information and review the revenue and work performance with team members.

Job Requirements

• At least 5 years of experience working as F&B Manager in hospitality / F&B.
• Ability to implement special promotion menus to increase covers and outlets revenues.
• Ability to prepare monthly revenue, payroll, and cost forecasts, as well as yearly budgets.
• Excellent sales and negotiation skills, able to effectively facilitate cooperation and enhance sales performance.
• Familiar with catering operation processes, operational models, and key management points.
• Understand food safety and hygiene standards, as well as relevant laws and regulations.
• Strong team management and leadership skills, able to stimulate team potential and enhance overall performance.
• Strong sense of responsibility and commitment, able to work under pressure and pursue excellence.
• Proficiency in English and Serbian.
• Reference: J5k9HIeXlAKTfqgxHiFHdaIBWt5Z60NbEjCd1qdQ-nI86nX2aIucI9O5QVNXy3kn