We are currently seeking an individual with extensive experience in F&B management to enhance the service standards of our Bars and elevate guest satisfaction. In addition, sufficient experience and knowledge of the following tasks is required.
Mandarin Oriental, Tokyo, renowned for its sophisticated luxury and award-winning service, is located in the prestigious financial district. It offers stunning city skyline views and convenient access to banquet and conference facilities in the nearby Mitsui Main Building.
Ensure smooth running of F&B operations and maintain standards within budget and outlet areas:
Administration
To manage the function of all F&B colleagues, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
To control and analyse, on an on-going basis, in order to optimise the following:
Quality levels of products and service
Guest Satisfaction
Quality Measurements (such as LQE & MO Pillars)
Merchandising and Marketing
Financial Performance
Hygiene and cleanliness
To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
To keep an up-to-date standard recipe file for F&B items to include:
Sales History
Sales Mix
Actual costs
Potential costs
Par stock
Production time
To ensure maintenance and programming of all F&B systems.
To ensure that all hardware is operational and updated.
To organize annual maintenance of the contingency systems that supports IT&T equipment and systems.
Identify F&B technology trends that might be suitable and appropriate for the operation
To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the food and beverage department of the hotel.
To work with Sales and Public Relations to manage the roll out of the annual promotional schedule and to create additional programs or promotions to improve the profitability and image of the F&B operation.
To encourage usage of Social Media for F&B brand awareness, guest feedback and increased revenues and assess outcome.
To monitors and analyse the competitors operations in order to assess their activities and trends and to ensure that we keep getting better to keep us the best.
To review and analyse market trends globally and locally in order to keep up to date in our operation.
Exactly know the market and be aware of future trends, innovations and trends and set these in place.
Human Resources/ Colleagues
To conduct or to ensure bi-weekly Food & Beverage meetings relating to; but not limited to following:
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
New management policies
Quality improvement/results
Sales improvement
Productivity improvement
Career development, succession planning, education
To attend all other meeting as required by the administrative calendar
To provide leadership and support for all colleagues who are reporting to the F&B Manager.
To establish and maintain effective employees relations.
To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To consult with Director of Human Resources as appropriate in performing above duties.
To develop and implement formal training plans for F&B colleagues.
To conduct regular colleague appraisals and update information on PROFILE to ensure succession planning
Financials
To coordinate with the Materials Manager to determine the minimum and maximum food and beverage per stocks. To approve all wine purchases and other food and beverage items in accordance with hotel procedures.
To closely monitor on a daily, weekly, monthly basis the financial performance of all outlets providing solution to improve problem areas and assisting in implementing corrective measures.
To participate in the preparation of the annual budget and marketing plan, taking ownership for the F&B Division sections.
To prepare F&B annual Capex plan and management of Capex projects and expenditure.
To provide monthly forecast of all F&B revenues and expenses for the next three months.
To analyse potential of F&B revenues versus actual
Approve, manage and coordinate the usage of external casual colleagues and to foresee the impact on the monthly budget.
Maintaining Standards
Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards
Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook
Complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards
