To manage and drive, all aspects of the F&B Operations.
To ensure that all Food and Beverage Operations are managed efficiently according to the established concept statements, and that they are kept in good and hygienic condition.
To closely monitor the profitability of all Food and Beverage outlets. Provide solutions to improve problem areas and assist in implementing corrective measures, ensuring that each outlet is individually profitable.
To liaise with the Kitchen department on daily operation and quality. Liaise with the Director of Culinary on menu engineering and portion control, ensuring the highest food standard are achieved whilst selling at the correct prices.
To ensure all guest complaints, requests and enquiries on food, beverage and service are addressed in a timely manner and support the F&B Leaders at all times to ensure the highest standards are maintained.
To establish a rapport with guests to gain feedback on our product and operation quality and be present in Operations to understand the challenges and implement the necessary changes.
To monitor the activities and trends of competitor hotels, restaurants and bars and identify and act on opportunities to modernize all equipment, service methods, and product presentation so that guest satisfaction is improved continuously and that the competitive advantage of Buddy Group is sustained
To take the lead in the preparation of the Annual Business Plan and Sales and Marketing Plans, coordinating with the required departments to ensure clarity, alignment and a shared vision.
To be accountable for full P&L of all F&B operations and ensure that the monthly forecasted/budgeted food and beverage revenues and GOP are achieved.
To attend all Food and Beverage Meeting and Daily Operations Meeting and to run daily operational meetings.
To plan and implement F&B-related programs, policies, and procedures to ensure that Buddy Group standards are met. To ensure that managers take corrective actions as necessary in adherence to those policies and procedures.
To strictly adhere to the established operating expenses and that all costs are controlled.
To ensure continuous improvement in the level of service, making sure the colleagues are constantly ‘making special happen’ for all guests.
To assist in the training of colleagues, ensuring that they have the necessary skills and tools to perform their duties with the maximum efficiency and in the most productive manner.
To conduct performance appraisals for the F&B Leaders. Identify and develop young talents within the organization for future potential growth into the service or within the group.
To drive marketing and commercial strategy to develop F&B concepts Establish and set up F&B operations from start up.