Food & Beverage Manager - Catering Services Milano

Food & Beverage Manager - Catering Services
Milano
Lombardia, Milano

Our team is hiring **Food & Beverage Manager **for one of the **Luxury & Billion Dollar Futuristic project in Saudi Arabia. Volume Catering experience **is highly preferred.

**Responsibilities:

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- Assisting the GM through pro - active supervision and permanent attendance for all operational aspects.

- Ensures that all mess halls achieve the highest standards of quality in food & beverage products, service and hygiene.

- Ensures prompt, efficient, friendly and accurate service to all the customers to achieve high level of guest satisfaction.

- Reports any kind of employee matters and their behaviours in the outlets and communicates certain issues to the project manager.

- Together with the project manager responsible for the entire operational equipment, utensils and maintenance of equipment.

- Fully responsible for hygiene and cleanliness in all covering areas.

- Responsible for the full financial control in all areas in regards of chinaware, glassware, service tools, guest supplies and beverages.

- Promotes guest satisfaction and repeated business through personal contact.

- **OPERATIONAL DUTIES:

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a) Overall responsible for the daily operations of his/ her areas and its teams. Also responsible for instructing, controlling, coaching, training, correcting, helping his team and making sure that everything works as it should be according company's standards.

b) Constantly checks the performance of all employees in regards of overall hospitality rules and standard operating procedures and assigns specific duties to all employees whenever is required.

c)Leads and guides the supervisors on a daily basis throughout the F&B operation and empower him/ her to be able to fulfil his/her duties the same way as by him/herself.

d) Implements and maintenance of controls and procedures to keep the highest standard of cleanliness. Monitoring food preparation, being in charge of all HACCP, health and safety aspects.

e) Ensure the highest standard of food quality, liaising with Head Chef and Executive Chef.

f) Controls food and beverages costs, and maximizes profitability by reviewing portion control and quantities of preparation and minimizing waste.

a) Monthly scheduling of his/ her teams and correcting it in order to make sure that adequate staffing is done every day.

b) Constantly checks the atmosphere, set up and appearance of the dining areas in regards of presentation and cleanliness and communicates needs on a proper way to the respective department heads.

c) Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement.

d) Ensures facility is maintained in a neat and professional manner.

e) Handling and responding to customers' suggestions and complaints.

g) Maintaining relationships with suppliers and customers.

- **FINANCE, PROFITABILITY & COST CONTROL

a) Maximize the profitability by implementing responsibly proper and effective control of costs.

b) Is fully in charge that the loss of items is minimized in the operation to 100% at any time therefore very carefully maintained all kind of inventories.

c) Is in charge that par stocks of inventories are created and kept at any time in order to increase cash flow of our company.

d) Makes sure that easy spoiled items are ordered, stored and used carefully in order to have the smallest spoilage created.

e) Is responsible that inventories are done in time and correctly.

f) Analysis and prepares all kind of reports needed on a daily/ weekly and monthly base and acts accordingly.

g) Prepares all kind of reports needed for the project manager.

h) Makes sure that all employees are trained and leaded to that field of responsibility too and makes sure that all are following these procedures completely at any time.

- **HANDLING OF EMPLOYEE MATTERS

b) Ensuring that all employees adhere to the company's uniform standards.

c) Reports tardiness, laziness, incorrect behaviour, punctuality and monitors break time schedules.

d) Organizing shifts and vacation schedule and proposing workforce variations to management.

e) Monitors employee schedule

f) Monitors that over time is as low as possible.

g) Works in harmony with all employees and departments in our company.

h) Assign and directs all work performed in the project and supervise operation in accordance with established company policies/procedures, objectives and applicable laws.

i) Periodically evaluates the performance of their team and provides both formal and informal feedback on a regular basis.

**Salary**: Up to €4, 800. 00 per month

Application Question(s):

- Do you have volume catering experience ?

- Are you excited to be come a part of Billion Dollar & Massive Hospitality Project in Saudi Arabia ?