F&B Operation Manager

Job description

Key tasks

1. Manage daily operations through the supervision and leadership of the management team of each area of responsibility.

2. Provide exceptional guest service and ensure that you and your team are constantly striving to exceed guest expectations.

3. Listen to guest feedback and immediately respond to complaints. Ensure that adequate follow up action is taken and reported.

4. Responsible for checking and approving all operational rosters. Ensuring that adequate planning for business demand is applied and that labor costs are controlled within budget targets.

5. In conjunction with the ADFB, review and approve leave of all operational leaders and ambassadors.

6. Strive to achieve budgeted revenue and profit for the F&B department, in conjunction with controlling costs and expenses.

7. Assist and support the Beverage Manager in controlling and managing the beverage cost for the F&B department.

8. Review and approve daily orders for operations (beverage orders in the absence of the Beverage Manager).

9. Report and provide explanations on monthly P&L report for the outlets.

10. Perform related duties and special projects as assigned.

11. Establish effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

12. Responsible for the training and development of the leaders in each area of responsibility.

13. Conduct performance appraisals for each Outlet Manager together with the ADFB or DFB.

14. Ensure that Outlet Managers are fulfilling the responsibilities of their roles.

15. Attend all relevant service briefings as well as the daily F&B operations meeting.

16. Maintain a strong hands on presence throughout all F&B operations during service periods; providing operational support where necessary.

17. Rotate team members through various outlets according to business demand.

18. Ensure that regular training is conducted throughout the F&B department and ensure that the hotel training requirements are achieved in the F&B department.

19. Assist in designing new promotions or concepts to drive revenues and engage guests.

20. Counsel and discipline ambassadors for performance issues when required; in conjunction with the relevant Outlet Manager.

21. Complete all relevant management reports for the operations.

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.

  Watch the video

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 3 to 5 years
Languages essential Thai (Fluent)