Litujeme, společnost nabízející danou pracovní pozici ukončila zveřejnění nabídky na stránce.
Děkujeme za pochopení.
Zobrazit podobné nabídky
Děkujeme za pochopení.
Zobrazit podobné nabídky
Food&Beverage Manager in Hotel
European Hotel Jobs
Place of work
District Český Krumlov
District Český Krumlov
Contract type
full-time
full-time
Wage (gross)
45.000 CZK
45.000 CZK
Information about the position
Job description, responsibilities and duties
Main Duties:
• Plans, organizes and controls the entire operation of the F&B division.
• Processes dining and drink menus and cooperates with the Executive Chef to put them into practice.
• Sets the sales price depending on the Food and Beverage cost.
• Track sales pricing of individual goods.
• Cooperates with Purchasing Manager and F&B Controller to optimize costs.
• Checks the requirements of centers to purchase and implement inventory control, check warranty periods and monitors the turnover of goods.
• Ensures providing of timely, comprehensive and quality services to participants of tourism through the subordinate staff.
• Monitors the quality of service, compliance manuals and control training plans.
• Cooperates with other departments with organization of congresses, conferences and other events.
• Responsible for the organization and evaluation of seasonal events, social and other special events.
• Overall responsibility for the organization, standardization and evaluation of the kitchen and Banqueting equipment, all F&B inventory and storage by supervising the Chief Steward.
• Proposing changes to the policy of distribution centers based on analysis and of the existing demand and status.
• Submits proposals for equipment and refilling with small and auxiliary material.
• Responsible for monitoring the compliance with the principles of fairness sales and consumer protection.
• Ensure and implement performance and compliance of safety and hygiene regulations at all times.
• Monitors the new trends in tourism and gastronomy, with a particular focus on the field of sales and production.
• Checks the rational use of computer technology.
• Checks the staffing and organizational structure of the F&B division, so that the staff is competent and able to deliver his guest the requirements at a high level of service - all for overall guest satisfaction.
• Supervises the professional and personal growth of his subordinates, because only a satisfied employee can divert productive and worthwhile work.
• Motivates and supports staff in achieving their goals and responsibilities.
• Plans and organizes the training for the development of his subordinates.
• Compiles the job description of his employees, which is subsequently coached.
• Effectively organize the work of his subordinates.
• Compiles employee personal card, in which he monitors the professional growth, performance, etc. - Back to the overview of the standards.
• Develops and prepares F&B Business Plan and monitors financial and accounting compliance of these plans and standards. Controls the entire F&B catering centers, helps to optimize the profitability.
• Optimizing the profit by increase revenue in each outlet along with individual control and cost savings (which shall not affect the quality of services provided).
• Oversees compliance with financial plans and budgets.
• Effective planning and storage management complies with minimizing the damage and the amount of inventory and stocks.
• Collaboration with the Purchasing Manager monitors market offer and accuracy of purchase to achieve the best quality of the delivered goods and cost savings.
• Checks the compliance with standards of food and drink recipes as a result of compliance with portion sizes in accordance with the prescribed food cost.
• Performs Break-even analysis for the planning and efficiency of the F&B department.
• Each month oversees the accuracy of inventory counts at individual centers, including the amount of depreciation and compliance with food cost.
• No later than four days after closing of the accountancy period, provides the results of the operation to Managing Director.
• Checks for proper treatment of the resources and to minimize the costs associated with maintenance and operation.
• Checks accuracy settlement with the guest and all financial transactions.
• Provides the safety of his staff and the smooth running of all financial transactions and reporting especially when transferring the revenue to the hotel cashier.
• Searches for new potential customers and opportunities to increase revenues of the F&B, cooperates with the Marketing and Sales Department to ensure maximum utilization of the potential market.
• Promotes a positive image of the hotel during business presentations and at social events.
• Plans advertising and promotions to maintain and increase the sales volume.
• Checks competitive offers and response to market demand.
• Comply with legislation or regulations, occupational health and safety as well as other internal company guidelines.
• Also follows the tasks from his superior Manager.
• Plans, organizes and controls the entire operation of the F&B division.
• Processes dining and drink menus and cooperates with the Executive Chef to put them into practice.
• Sets the sales price depending on the Food and Beverage cost.
• Track sales pricing of individual goods.
• Cooperates with Purchasing Manager and F&B Controller to optimize costs.
• Checks the requirements of centers to purchase and implement inventory control, check warranty periods and monitors the turnover of goods.
• Ensures providing of timely, comprehensive and quality services to participants of tourism through the subordinate staff.
• Monitors the quality of service, compliance manuals and control training plans.
• Cooperates with other departments with organization of congresses, conferences and other events.
• Responsible for the organization and evaluation of seasonal events, social and other special events.
• Overall responsibility for the organization, standardization and evaluation of the kitchen and Banqueting equipment, all F&B inventory and storage by supervising the Chief Steward.
• Proposing changes to the policy of distribution centers based on analysis and of the existing demand and status.
• Submits proposals for equipment and refilling with small and auxiliary material.
• Responsible for monitoring the compliance with the principles of fairness sales and consumer protection.
• Ensure and implement performance and compliance of safety and hygiene regulations at all times.
• Monitors the new trends in tourism and gastronomy, with a particular focus on the field of sales and production.
• Checks the rational use of computer technology.
• Checks the staffing and organizational structure of the F&B division, so that the staff is competent and able to deliver his guest the requirements at a high level of service - all for overall guest satisfaction.
• Supervises the professional and personal growth of his subordinates, because only a satisfied employee can divert productive and worthwhile work.
• Motivates and supports staff in achieving their goals and responsibilities.
• Plans and organizes the training for the development of his subordinates.
• Compiles the job description of his employees, which is subsequently coached.
• Effectively organize the work of his subordinates.
• Compiles employee personal card, in which he monitors the professional growth, performance, etc. - Back to the overview of the standards.
• Develops and prepares F&B Business Plan and monitors financial and accounting compliance of these plans and standards. Controls the entire F&B catering centers, helps to optimize the profitability.
• Optimizing the profit by increase revenue in each outlet along with individual control and cost savings (which shall not affect the quality of services provided).
• Oversees compliance with financial plans and budgets.
• Effective planning and storage management complies with minimizing the damage and the amount of inventory and stocks.
• Collaboration with the Purchasing Manager monitors market offer and accuracy of purchase to achieve the best quality of the delivered goods and cost savings.
• Checks the compliance with standards of food and drink recipes as a result of compliance with portion sizes in accordance with the prescribed food cost.
• Performs Break-even analysis for the planning and efficiency of the F&B department.
• Each month oversees the accuracy of inventory counts at individual centers, including the amount of depreciation and compliance with food cost.
• No later than four days after closing of the accountancy period, provides the results of the operation to Managing Director.
• Checks for proper treatment of the resources and to minimize the costs associated with maintenance and operation.
• Checks accuracy settlement with the guest and all financial transactions.
• Provides the safety of his staff and the smooth running of all financial transactions and reporting especially when transferring the revenue to the hotel cashier.
• Searches for new potential customers and opportunities to increase revenues of the F&B, cooperates with the Marketing and Sales Department to ensure maximum utilization of the potential market.
• Promotes a positive image of the hotel during business presentations and at social events.
• Plans advertising and promotions to maintain and increase the sales volume.
• Checks competitive offers and response to market demand.
• Comply with legislation or regulations, occupational health and safety as well as other internal company guidelines.
• Also follows the tasks from his superior Manager.
Information about the selection process
Food & Beverage Manager manages and controls the F&B Division in the hotel including Banqueting, kitchens and all outlets which includes food preparation, service, food and drinks, ensures the productive and organizational standards. Ensures the guest satisfaction, emphasis on market demand, local demand and seasonal offers – uses the business techniques to achieve maximum income, efficiency and profits for the hotel.
Responsible to Managing Director.
Responsible for F&B department, Banqueting, Kitchen.
Probation time of 6 months.
1 year contract with possibility to prolong after 1 year for unlimited one.
Responsible to Managing Director.
Responsible for F&B department, Banqueting, Kitchen.
Probation time of 6 months.
1 year contract with possibility to prolong after 1 year for unlimited one.
Requirements for the employee
Candidates with education suit the position
University education (Bachelor's degree)
Language skills
English - Upper intermediate (B2) or Czech - Upper intermediate (B2)
Personality requirements and skills
Experience in the F&B in the hotel industry.
Living in or close to Česky Krumlov
Living in or close to Česky Krumlov
Advertiser
Brief description of the company
"EUROPEAN HOTEL JOBS" - Recruitment agency for hotel positions in countries of the European Union
ID: 2694215
Datum zveřejnění: 17.8.2016
2016-08-17
lokalita: District Český Krumlov Pozice: Hotel manager Společnost: European Hotel Jobs
Základní složka mzdy (brutto) a další odměny: 45.000 CZK