Food&beverage manager

Food & Beverage Assistant Manager
Organisation, planning and supervising daily global food and beverage operations.
Organize the employees time shifts, attribute tasks and manage eventual conflicts.
Ensure compliance of brand standards.
Manage guest queries in a timely and efficient manner.
Establish and control the budget respecting the Corporate target.
Prepare , with the F&B Manager and HR Department, the recruitment, trainings and appraisal.
Supervise and manage the F&B teams (40 employees).
Comply with hotel security, fire regulations and all health and safety legislation.
Duty Manager once per month

Management of  all food & beverage orders and staff respecting the budget and the highest standards.
Ensure the food and beverage operation meet the brand’s target customer needs, ensure employee satisfaction, and focus on growing revenues and maximizing the financial performance of the department.
Ensure that all hygiene rules & regulations are strictly established and adhered (ex.HACCP)
Hire, train, and manage the food & beverage team and improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Handle customer complaints about food quality and/or preparation and share plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
Review and approve menu concept with the Executive Chef.

Global follow-up of the Banqueting Event Order
Provide leadership, motivation, direction and support to my team
Direct receipt, qualification and coordination of event requests (incl. leads, RFPs, etc.)
Handle the enquiries until conversion to definite bookings including negotiation, contracting, site inspection and managing operational in the Hotel
Development, production and delivery of projects ensuring excellent customer service and quality delivery
Preparation/forecasting of hotel revenue goals
Ensure department goals are achieved or exceeded the Group Room Night and Revenue Budgets, F&B Banquet - Review monthly results and forecasts to recommend and execute activities required to ensure that the hotel increases the market share and maximizes its revenue

Wedding planner, responsible of organization of management events, meetings, celebration dinners, seminars
Reorganize the banquet service standards to create a more efficient staff, improving our guests’ experience.
Contracts, Banqueting Event Order, proposing new ideas for unique events, personalized menu proposals
Assist in preparing/consolidating the yearly budget for the department.
Hire & train all banqueting employees. Motivate, discipline, direct, and supervise the work of the colleagues 
Conduct weekly operations briefings with the Executive Chef, including menu elaboration.
Coordinate and ensure the needs of the Catering department with the managers of interrelated departments
Manage outside caterings - Site-inspections - Regular competition check
Manage the consolidated inventory of Banqueting department together with the stewarding department

Ensure that all rules & regulations are strictly established and adhered (fire & safety policy, HACCP)
Assist in preparing/consolidating the yearly budget for the department and ensure the follow - up
Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
Assist in preparing the monthly income statement for each outlet and attend the monthly performance meeting with the Outlet Management.
Manage the consolidated inventory of Food & Beverage department’s together with the stewarding department.
Conduct daily operations briefings with the Executive Chef 
Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
Review and update all departmental operations manuals annually.

Inglese - Francese