Education

• Diploma, Diploma in Hotel Management
• Bachelor/Honors, in Hotel Management

Experience

• 7 Year

Additional Requirements

Position Summary:
The Food & Beverage Manager is responsible for coordinating all aspects of group meetings and banquet functions at the hotel. This includes daily coordination, assisting clients with program planning and menu selection, soliciting local group Food & Beverage business, maintaining the hotel’s service standards and reputation, and acting as the management representative for group clients.

Duties and Responsibilities:

Sales & Budget Management

• Achieve budgeted food and beverage sales, labor costs, and overall profitability
• Timely completion of customer follow-up calls
• Analyze Food & Beverage pricing in relation to competitors
• Participate in F&B marketing activities and entertain potential/existing clients
• Prepare sales promotions, mailings, and competitive analyses every six months
• Conduct telemarketing to previous clients to explore future bookings

Function & Event Management

• Coordinate with large group meeting/banquet planners regarding their requirements, including proposals, contracts, and function statements
• Confirm all details with meeting/banquet planners and include the Chef in food-related discussions
• Supervise daily paperwork, including proposals and function contracts
• Ensure accurate and timely function billing (large functions directly, medium/small groups under supervision)
• Maintain guaranteed attendance numbers for all events (3 business days in advance)
• Complete monthly forecasts and attend weekly F&B and Department Head meetings
• Assist in menu planning and pricing

Department Operations & Staff Management

• Develop and maintain the department manual
• Supervise weekly payroll input
• Be available to hotel staff at all times in case of emergencies
• Ensure complete knowledge and adherence to fire procedures
• Participate in Manager-on-Duty shifts as required
• Oversee bar inventory, including opening/closing inventories, accurate summaries, and cash deposits
• Ensure bar control policies are maintained and requisitions completed as necessary
• Prepare weekly schedules and maintain labor costs below 15%
• Complete monthly inventory and timely function billings
• Order and purchase F&B items (beer, wine, liquor, premix, canned soft drinks) and small wares/linens

Quality & Client Satisfaction

• Directly manage large groups and oversee medium/small groups
• Ensure banquet food and beverage quality, service standards, and presentation
• Guarantee proper meeting room setup and client satisfaction
• Liaise continuously with the Sales Department to meet all client requirements
• Work closely with the Chef, Assistant Director of F&B, and F&B Supervisor to ensure all arrangements are properly managed
• Build rapport with groups to ensure guest satisfaction and repeat business
• Minimize customer complaints

Professionalism & Team Management

• Maintain professional attitude, business attire, and readiness to meet or service clients
• Ensure staff adhere to company appearance and uniform standards
• Promote teamwork and maintain positive relations with co-workers and management
• Oversee staff training and development; ensure all staff have ‘Smart Serve’ certification
• Participate in personnel selection, proper hiring procedures, and follow termination processes when required
• Hold monthly department meetings and notify GM, AGM, and HR Manager in advance
• Promote high employee retention, personal development, and growth
• Enforce discipline when necessary

Maintenance & Safety

• Participate in overall hotel maintenance and cleanliness
• Ensure service exceeds expectations and maintain operations in line with hotel standards
• Minimize workplace injuries and Workmen’s Compensation claims
• Report any deficiencies in equipment or facilities

• Salary Review: Half Yearly
• Lunch Facilities: Partially subsidize
• Festival Bonus: 1

Work Place

Work from Office

Employment Status

Type: Full Time/Permanent

Job Location

Dhaka