Food & Beverage Manager

About Campanile hotels - ‘Hotels for People.  Moments for sharing’

Campanile is one of the six brands of Louvre Hotels Group, the fifth largest hotel chain in the world. Campanile hotels are two/three-star hotels and are characterised by the homely atmosphere and the informal, but professional contact with our guests.  There are 18 hotels across the UK in cities such as Liverpool, Manchester and Glasgow. 

Campanile Birmingham, is an 111 bedrooms, which has had a renovation throughout the hotel. Open plan area on ground floor, consisting of Reception, Lounge, Bar & Restaurant, making it a very light bright comfortable space. Large conference space, which are popular with businesses, but potential for much more.

FOOD & BEVERAGE MANAGER – JOB DESCRIPTION Food & Beverage Manager duties include:Carry out the role of Duty Manager where required, Ensure the group brand standards are respected,Use of the SOP, Ensure that the corporate guideline is respected,  Run accounting reports and invoicing if necessary, Manage group payment, Manage F&B cost control. Inspire the team, Participate in the recruitment , Manage employees - Manage the employee induction, manage annual performance review, Manage the day to day performance, Participate in the staff training - Establish the training need, Manage on the job training. Run sales initiatives in accordance with the sales plan, Develop new sales accounts, Ensure company contract implementation, Implement internal purchasing procedures Manage the relationship with suppliers, Order product  - Manage departmental inventory, manage departmental stock level, , Manage drink stock , Participate in the opening and closing of the department, Participate in the safety & security committee, Ensure employees & guest safety through Health and Safety and Fire audits. Ensure food hygiene compliance, Organise F&B departmental administrative tasks - Ensure POS is up to date, ensure appropriate reports are printed,Organise department for service, Oversee the department during service. Ensure guest satisfaction, Organise the after-service cleaning, Ensure banqueting material storage,Set up and running of any conferences/banqueting events

Experience as a Manager in F & B, HACCP, Know health & safety, Menu costing, Fluent English, Team Working, Communication skills, Positive attitude, detail, Good personal appearance, Food Level 2, know food allergens

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