JOB DESCRIPTION- Food and Beverage Program Manager
MINIMUM REQUIREMENTS
Bachelor’s degree and/or apprenticeship in Service and/or management school specialization in F&B management (certificate, diploma or degree from a government recognized institution).
At least 5 years in a hotel or Restaurant operation whereby a minimum of 3 years in a supervisory position
Interpersonal and Communication skills
Excellent technical and professional knowledge and skills
Good organization and a food and beverage management education understanding
Time management and project management skills
Strategic thinking and planning abilities
Hospitality personality, team-player
Self-motivation and ability to motivate others
Leading by example (role modeling)
Dedicated, passion and a flair for restaurant service management
Hard working and dependable
Willingness to learn and improve
Windows (Word, Excel and PowerPoint) and Micros
English (preferable Chinese) language proficiency
AREAS OF RESPONSIBILITY
Ensures the smooth and efficient operation where learning can take place at the highest level. It takes an active role in delivering the curriculum and ensures that instructors deliver the program according to the established standards.
Ensures that all programs and courses are industry relevant, that teaching material such as syllabus, SOW and lesson plans are accurate and up to date. Materials used are innovative and of high quality.
Conducts periodic operational department meetings to ensure effective flow of communication. Gives feedback in management as well as faculty meetings.
Motivates, and trains food and beverage service faculty and staff and ensures that all adhere to the operational and academic policies and procedure to maximize student-guest satisfaction.
Coordinates with the culinary pathway leader with schedules, meal plans, learning outcomes, as well as coordinates issues such as purchasing, security, accounting, nurse, facilities management and student services with other departments.
Controls and facilitates all functions including social events and student projects. Assists in marketing and establishing positive industry relations
Delivers or improves the desired financial results, through controls, effective purchasing, and the correct food service delivery. Conducts inventories to ensure that all equipment needed for the proper production and delivery of the course is available.