B&F Manager

Purpose of Role

Oversee the function of all beverage and food venues to ensure excellent customer service and maximize revenue and profits.

Responsible for providing a full range of operational and administrative support to Director Beverage & Food with great knowledge and rapport.

In a professional and stylish manner ensure the smooth operation of Beverage & Food department and maximize the quality of W experiences.

Responsibly Description

• Assist with Beverage & Food function management.
• Compile data and produce regular reports for B&F operation.
• Liaise with venue managers team leader and Talent to follow-up on necessary queries deadlines requests and special functions initiated by Director Beverage & Food.
• Work with individual venue managers regarding food and beverage quality service cleanliness merchandizing and promotions to achieve B&F target and goals.
• Audition select train supervise counsel and discipline venue Talent to ensure efficient venue operation.
• Resolve problems to the satisfaction of involved parties.
• Maintain communication with all departments to ensure guest service needs are met. Develop implement and change menu items when required.
• Patrol facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Utilize prescribed cash-handling procedures to accurately charge customers create forecast and revenue reports and create correspondence.
• Creativity and marketing initiatives are plan out and driven throughout the year.
• Arrange daily and weekly training sessions for venue managers and encourage them to do the same for Talent.
• Request monthly training schedule from each venue and personally inspect each section.
• Prepare monthly training report and submit to Director Beverage & Food.
• Maintain B&F venues profitability to support overall hotel operation.
• Control payroll and equipment costs minimizing loss and mishandling.
• Ensure par stock levels are maintained by calculating inventory ordering and retrieving supplies stocking shelves by stooping bending lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation.
• Develop and implement cost saving and profit enhancing measures. Review prepare and update forecasts as needed.
• Act with a degree of independence as liaison with both internal and external guests.
• Handle guest requests and complaints to WOW them to ensure that W lifestyle and experiences are communicated.
• Work and liaison with other than B&F venue to ensure the information are communicated.