Food and Beverage Manager - ARYADUTA Bandung

JOB SUMMARYResponsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations. Promotes the desired work culture around the core values of Aryaduta Hotel Group and the brand ethos.MAIN RESPONSIBILITIES (A few key points will include (but not limited to):Operational Management:Oversee the management of restaurants, bars and outlets.Oversee the management of catering operations.Oversee the management of banquet operations.Manage team members within the hotel’s organization structure and human resource and hotel policies.Communicate regularly with food and beverage team members and conduct effective team member briefings.Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals.Establish systems which monitor the achievement of departmental goals.Ensure compliance with business operations and hospitality laws.Access and use Food and Beverage computer programs. Planning for future team member needs. Commercial Acumen:Develop strategies when preparing budget and forecast for all outlets and banquet. Establish marketing, promotions calendar in advance with a clear site of covering all revenue generating opportunities for all areas of Food & Beverage.Constantly explore new revenue streams. Establish commercial relations with various business sources to fuel business into the hotel.Have good market intelligence of competition hotels and upscale restaurants offerings and be ahead of the curve. Team Leadership & Supervision:Recruiting in line with company guidelines. Preparing detailed induction programs for new team members.Maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.Ensuring training needs analysis of food and beverage team members is carried out and training programs are designed and implemented to meet needs.Regularly communicating with team members to maintain good relations.Coaching, counselling and disciplining team members, providing constructive feedback to enhance performance.Conducting probation and formal performance appraisal in line with company guidelines.Maintaining up to date team member records and approving leave requests considering business requirements.Resolving disputes.Producing efficient work schedules in line with local labour codes.Guest Service & Satisfaction:Manage the delivery of high-quality service to guests.Interact with guests to gather feedback and ensure satisfaction with food and beverage offerings.Handle guest complaints promptly, ensuring that concerns are addressed to improve their experience.Work with the marketing team to create guest engagement strategies, including special promotions or events.Menu Development & Quality Control:Develop quality management systems.Collaborate with chefs and beverage managers to develop menus that align with guest preferences and current dining trends.Ensure the consistency and quality of food and beverages served across all outlets.Review and adjust pricing based on market trends, guest feedback, and cost control considerations.Financial Management:Primary focus is to achieve or exceed budget revenue.Prepare and manage a cost-effective budget with measurable targets for the department within the financial parameters set down by the hotel budget.Effectively monitor and analyse variations from the budget.Develop systems that measure the profitability of the department.Prepare financial reports.Develop procedures that track, report on, and control the running costs of the department.Health & Safety Compliance:Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.Be aware of the duty of care and adhere to occupational, health and safety legislation, policies and procedures.Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas.Initiate action to correct a hazardous situation and notify supervisors of potential dangers.Ensure security incidents and accidents are logged, investigated and rectified to prevent future catastrophes.Collaboration with Other Departments:Work with sales to manage the development of new products and services.With Purchasing Manager, develop and monitor the implementation of purchasing procedures.Others:Achieve the monthly and annual Key Performance Indicators (KPIs) assigned, which will be outlined separately. KPIs may include, but are not limited to, targets related to productivity, quality, efficiency, compliance, and contributions to team or departmental objectives.Accept temporary or permanent transfers to another section, department, or Aryaduta property, as required by business needs and performance considerations.Perform other duties and responsibilities as assigned by the superior, which are relevant to the role and support departmental or organizational objectives.DNA:Minimum 5–7 years in food & beverage, with at least 2–3 years in a managerial role overseeing multiple outlets (restaurants, bar, banquets, IRD) within a 4- or 5-star hotel or resort environment.Proven ability to lead large, diverse teams across shifts; skilled in staff training, performance management, and building a high-performing, guest-focused culture.Experienced in budgeting, cost control, revenue analysis, inventory management, and driving profitability while maintaining service and brand standards.In-depth understanding of international service protocols (e.g., Forbes, LQA), with a proactive approach to guest satisfaction, service recovery, and brand alignment.Skilled at cross-department coordination (culinary, events, housekeeping, finance), vendor management, and effectively communicating with stakeholders to execute successful operations and promotions.