Scope and General Purpose of Job: Ensures a high-quality beverage programme for the hotel and that our guests are provided with professional and courteous services according to Hyatt’s standards
Reporting to: Assistant Director of Food Beverage
Operational
§ Supports all FB outlets while working closely with the ADOFB DOFB.
§ Works closely with other FB Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ Creating, driving and monitoring new concepts in the outlets especially for unused spaces to operate at a high level of service. Enforcing collaborations in order to ensure a wider marketing reach.
§ Ensures that minimum brand standards have been implemented.
§ Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
§ Works with culinary to develop new beverage menus responsive to the local market.
§ Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
§ Conducting monthly inventory checks on all operating equipment and supplies.
§ Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
§ Tracking customer behavior and sales: Analyzing customer trends to improve service.
§ Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
§ In the absence of FB Managers to conduct daily pre-shift briefings to employees on preparation, service and menu.
§ Liaise with the kitchen and beverage department on daily operations and quality control if appropriate.
§ Performs the function of cashier and responsible for Micros cashiering procedure.
§ Balances cash and credit card charges and remittance of cash to Front Office Safe.
§ Makes necessary checks needed for specific events or functions.
§ Be a hands-on Beverage Manager and be present at all times in the outlet, especially during busy periods.
§ Conducting monthly inventory checks on all operating equipment and supplies.
Financial Management
§ Reviews with ADOFB and DOFB the recommended pricing levels and mark-up sliding scales for each operation.
§ Reviews cost of sales reports on a monthly basis and submit summary.
§ To develop and recommend to the ADOFB or Director of Food and Beverage, appropriate pricing and selling strategies for the different operations.
§ Review wine sales reports on a monthly basis.
§ Ensure that all beverage selections are accurately entered in the POS systems and sold at appropriate cost.
§ Develop and implement creative strategies for revenue enhancement and cost containment.
§ Develop and recommend the budget, marketing plans, and objectives.Manage within those approved plans.
§ Prepares forecasts and reports and assists in the development of the food beverage budget
§ Prepare the annual budget.
§ Develop short term and long term financial and operational plans for the outlets which support the overall objectives of the company.
§ Improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines.
§ Ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.
§ Achieve the monthly and annual personal target and the outlet’s beverage revenue.
§ Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
§ Ensures proper inventory management and ongoing maintenance of hotel operating equipment and other assets.
§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system
Promotional Activities§ Works with FB Outlet Managers, ADOFB/ DOFB to prepare wine promotional plans, including wine promotions, wine maker’s events, wine-by-the glass programmes and other related initiatives
§ Recommends upcoming promotions and events to guests to increase awareness and secure bookings
§ Works on event series on a monthly basis to fulfil the yearly marketing plan.
Scope and General Purpose of Job: Ensures a high-quality beverage programme for the hotel and that our guests are provided with professional and courteous services according to Hyatt’s standards
Reporting to: Assistant Director of Food Beverage
Operational
§ Supports all FB outlets while working closely with the ADOFB DOFB.
§ Works closely with other FB Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ Creating, driving and monitoring new concepts in the outlets especially for unused spaces to operate at a high level of service. Enforcing collaborations in order to ensure a wider marketing reach.
§ Ensures that minimum brand standards have been implemented.
§ Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
§ Works with culinary to develop new beverage menus responsive to the local market.
§ Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
§ Conducting monthly inventory checks on all operating equipment and supplies.
§ Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
§ Tracking customer behavior and sales: Analyzing customer trends to improve service.
§ Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
§ In the absence of FB Managers to conduct daily pre-shift briefings to employees on preparation, service and menu.
§ Liaise with the kitchen and beverage department on daily operations and quality control if appropriate.
§ Performs the function of cashier and responsible for Micros cashiering procedure.
§ Balances cash and credit card charges and remittance of cash to Front Office Safe.
§ Makes necessary checks needed for specific events or functions.
§ Be a hands-on Beverage Manager and be present at all times in the outlet, especially during busy periods.
§ Conducting monthly inventory checks on all operating equipment and supplies.
Financial Management
§ Reviews with ADOFB and DOFB the recommended pricing levels and mark-up sliding scales for each operation.
§ Reviews cost of sales reports on a monthly basis and submit summary.
§ To develop and recommend to the ADOFB or Director of Food and Beverage, appropriate pricing and selling strategies for the different operations.
§ Review wine sales reports on a monthly basis.
§ Ensure that all beverage selections are accurately entered in the POS systems and sold at appropriate cost.
§ Develop and implement creative strategies for revenue enhancement and cost containment.
§ Develop and recommend the budget, marketing plans, and objectives.Manage within those approved plans.
§ Prepares forecasts and reports and assists in the development of the food beverage budget
§ Prepare the annual budget.
§ Develop short term and long term financial and operational plans for the outlets which support the overall objectives of the company.
§ Improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines.
§ Ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.
§ Achieve the monthly and annual personal target and the outlet’s beverage revenue.
§ Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
§ Ensures proper inventory management and ongoing maintenance of hotel operating equipment and other assets.
§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system
Promotional Activities§ Works with FB Outlet Managers, ADOFB/ DOFB to prepare wine promotional plans, including wine promotions, wine maker’s events, wine-by-the glass programmes and other related initiatives
§ Recommends upcoming promotions and events to guests to increase awareness and secure bookings
§ Works on event series on a monthly basis to fulfil the yearly marketing plan.
Bachelor’s degree in Food and Beverage
3 years of experience in the same position
Pre-opening experience is preferable
Luxury background in resort and urban city
Excellent communication skills in both spoken and written English, Vietnamese or Korean
Bachelor’s degree in Food and Beverage
3 years of experience in the same position
Pre-opening experience is preferable
Luxury background in resort and urban city
Excellent communication skills in both spoken and written English, Vietnamese or Korean