Food & Beverage Manager

The F&B Manager manages the overall administration and operation of the F&B Service Division to ensure implementation and maintenance of quality standards in all areas of the department.  Achievement of profitability, cost controls and cost savings leading to positive financial performance. Implementation of Brand standards and training to achieve high levels of staff performance and guests satisfaction. 

Financial 

• Establish the Departmental Annual Operating Budget in advance for approval by General Manager and Financial Controller
• Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled.
• Responsible for achieving monthly revenue and profitability target.
• Regularly Review with relevant departments beverage and menu engineering to ensure cost efficiencies and quality controls.
• Reporting of all controls and/or concerns related to the department Finances. Including assets, consumables, breakage

 Administration  

• Attend meetings and briefings with other Department Heads as determined by the General Manager
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Develop and foster a recorded and structured training program with the assistance of L&D
• Develop Food & Beverage policies/SOP’s as needed.
• Develop a mitigation plan for the department in terms of Risk Assessment and Safety Procedures

 Personnel 

• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development
• Ensure that all employees have a complete understanding of and adhere to the hotels Employee Handbook
• Interview and subsequent selection of potential employees in liaison with the Human Resources Manager and General Manager
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement
• Conduct Departmental Orientation Programs for new employees to ensure they understand the policies and operations of the resort.
• Review and conduct a training need analysis within the department and action the onward plan with the L&D Manager, which may include multi skilling.
• Be a competent Manager and Leader.
• Act as a business owner and conduct MOD shifts and training
• Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice.
• Should have an advanced knowledge of Food, Beverage and Wines.
• Must be able to converse with guests of all demographics and backgrounds
• Must be the Face of the F&B operation

Operational 

• Ensure all employees report for work punctually, wearing the correct uniform and nametag at all times. Are aware of required grooming standards and adhere to the same.
• Ensure that all staff provide a courteous and professional service at all times
• Constantly review and appraise the procedures with the department to ensure quality of service and product at all times
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies
• Conduct regular briefings with the department staff ensuring good communications at all times
• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible
• Ensure monthly stock take is taken for all operating equipment in all stores and outlets
• Maintain close liaison with restaurant reservations to ensure a good balance of houseguests and external guests
• Liaise with Group Organisers in regard to any special requests for catering to private or group functions
• Liaise with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organisation and service
• Review composition of Wine and Beverage list periodically and include new items accordingly
• Maximize opportunities to increase revenue through up-selling by staff training
• Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the hotel as required
• Ensure the operation is consistent with the Food Program concept and ease of offering
• Ensure that hotel’s F&B operations is operated in accordance to Aman FSMS requirement in order to safeguard the safety of our guests and the reputation of our brand
• Be mindful of sustainability options within the day-to-day F&B operations of the hotel.
• Hands on and operational.  Ability to have a good grasp of the hotel’s daily F&B operations.

• Bachelor’s degree in Hospitality Management is a plus
• Minimum of five years previous F&B management experience required, preferably in a luxury setting specializing in boutique operations
• Open to Sri Lankan Nationals only
• Must be able to converse and write in English as well as Singhalese to an advanced level
• Proficient with computer programs including Micros, Microsoft Office with a practical adaptability to future learning
• Knowledge of Opera and other hotel and hospitality programs, would be an advantage.