The Deputy General Manager - Food & Beverage Services is responsible for overseeing the daily operations of all food and beverage services within the hotel, ensuring high standards of quality, service, and profitability. The role focuses on managing the F&B departments, driving operational efficiency, enhancing the guest experience, and achieving financial targets. This role also supports the General Manager in setting the strategic direction and policies for food and beverage operations.
Key Responsibilities
Operational Management:
- Oversee the day-to-day operations of all food and beverage outlets.
- Ensure that all services are delivered with the highest standards of quality and consistency, in line with hotel policies and guest expectations.
- Supervise, train, and develop F&B managers, chefs, servers, and other personnel to deliver exceptional service.
- Maintain the cleanliness and upkeep of all food and beverage areas, ensuring adherence to hygiene, health, and safety regulations.
Staff Management And Training
- Assist in the recruitment, training, and development of all F&B staff to ensure a high level of skill, motivation, and performance.
- Set clear performance expectations, conduct regular performance reviews, and provide feedback for staff improvement.
- Foster a positive, collaborative work environment while encouraging teamwork and guest-focused service.
Financial Management
- Support the management of F&B budgets, controlling costs, optimizing revenue, and maximizing profitability.
- Monitor daily revenue, expenditures, and budgets for all F&B operations.
- Review and analyze financial reports.
- Assist in setting pricing strategies, promotions, and special offers to drive F&B sales.
Guest Experience & Service Excellence
- Ensure that all F&B services meet the hotel's quality standards and exceed guest expectations.
- Address guest complaints or issues promptly and professionally, ensuring complete guest satisfaction.
- Conduct regular inspections of dining areas to ensure an inviting, comfortable, and clean environment for guests.
- Develop and implement guest engagement initiatives to build loyalty and enhance the guest experience.
Menu Development & Product Offering
- Work closely with the Executive Chef and F&B team to develop diverse, innovative menus that align with guest preferences, seasonal availability, and market trends.
- Ensure that menus offer a variety of options to cater to all dietary needs and preferences.
- Review and recommend changes to menu pricing and offerings based on market conditions, guest feedback, and profitability.
Sales & Marketing Support
- Collaborate with the Sales & Marketing teams to create marketing strategies, promotions, and special events to increase F&B revenue.
- Organize and execute special events such as themed dinners, banquets, and weddings, ensuring seamless operations and high guest satisfaction.
- Promote the F&B services within the hotel and externally to build awareness and increase customer visits.
Inventory And Supply Chain Management
- Oversee inventory control and ensure that supplies are ordered and stocked appropriately.
- Maintain strong relationships with suppliers and vendors to ensure timely delivery of quality goods at competitive prices.
- Implement cost control measures to minimize waste and ensure effective use of resources.
Compliance & Safety
- Ensure that all food and beverage operations comply with local health, safety, and licensing regulations.
- Oversee the implementation of proper sanitation procedures in kitchens and dining areas.
- Ensure compliance with the hotel's policies and standard operating procedures (SOPs) at all times.
Strategic Planning & Reporting
- Assist in the development and execution of short- and long-term strategies for food and beverage operations.
- Provide regular reports on F&B performance, financial results, guest satisfaction, and operational issues.
- Recommend improvements based on market trends, guest feedback, and operational analysis.
