Food &Beverage Manager

Key tasks

Directs, controls, coordinates and participates in all Food & Beverage activities such as : preparing Food & Beverages serving Food & Beverages at hotel outlets and in functions within and without the hotel cleaning and maintaining outlets, work areas, tableware, utensils and other materials and equipment used by Food & Beverage sections. Appraises personnel’s performance and production; corrects mistakes , ensuring that international standards of Food & Beverage preparation and service are maintained. Trains personnel according to established procedures; conducts meetings to discuss problems and future plans, present new ideas, correct mistakes and inadequacies, give instructions and special assignments, etc. Coordinates between different sections of Food & Beverage and between Food & Beverage and other hotel departments to ensure that preparations for all functions, festivals and other activities involving Food & Beverage have been made. Prepares annual Food & Beverage goals or forecast and budget; develops working plans to carry out goals; compares actual achievements against goals periodically; takes necessary corrective action. Coordinates with Sales Manager in the preparation of marketing plan; sees to the implementation of approved plans. Prepares the Food & Beverage monthly report detailing and explaining figures of sales, costs and profits and comparing same with forecasts. Reviews and analyzes monthly Financial Statements, requisitions and purchase orders and other performance indicators, takes necessary remedial action. Ensures purchase of highest quality Food & Beverage supplies at lowest possible cost; coordinates with Accounting and other hotel departments. Develops, in coordination with appropriate personnel, plans strategies for selling Food & Beverage , such as new menus, special offers and promotional activities (eg food festivals ) Sees to it that adequate inventories of food, beverages and equipment are maintained. Recommends revisions in pricing of food, beverages items based on costs, competition, etc. Promotes and maintains good public relations with hotel clientele. Attends major operational problems and needs brought to his attention; attends to guests’ complaints, inquiries and requests; answers correspondence. Approves requisitions, work orders, purchase orders, market lists, etc. Visits other hotels, restaurants and other competitors to gauge quality of food, beverage and service; visits markets and other sources to determine availability and quality of needed supplies and to look for possible substitutes; informs management, kitchen, cost control and purchasing of important findings. Recommends hiring and scheduling of entertainment for Food & Beverage outlets. Performs duties as may be assigned.

Sofitel and its Ambassadors The Sofitel brand is based on three core values guaranteed by each employee every day:

A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.

The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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