Regional Food and Beverage Manager

MAIN SCOPE AND PURPOSE: 

The Regional F&B Manager is responsible for ensuring Food and Beverage product and service offerings are delivered with consistency to a high standard across all Mad Monkey locations in Indonesia, whilst upholding rigid financial control through thorough daily reporting on inventory, sales and expenses with kitchen, bar, cafes and restaurants in all locations. 

Overseeing all aspects of all F&B Departments across Mad Monkey Indonesia (MMINDO). The Regional F&B Manager (RFBM) is responsible for all SOP creation, implementation, updating and training. The RFBM is responsible for the creation of all menus, under the directions of Regional Operations Manager, and is responsible for the costing, evaluation and updating of all menus. The RFBM will cultivate and negotiate the best possible relationships and agreements with all F&B suppliers, working alongside the Regional Purchasing Manager to ensure the best possible outcome for Mad Monkey. The RFBM is responsible for the implementation and management of health & safety and food safety in all F&B outlets in all MMINDO properties. Regular site visits to all hostels are required to conduct training, team building, evaluation, health & safety / food safety compliance, product development, inventory, stock and  quality control. 

Building strong relationships of leadership internally and with suppliers by ensuring Mad Monkey core values; Curiosity, Positivity, Courage, Sincerity and family spirit have visibility within the business.

Main duties and responsibilities:

• Assisting with new property openings, with tasks including - but not limited to - the creation of menus, acquiring new vendors, recruitment and training of new staff
• Creating and adjusting Food & Beverage menus across all locations, under the direction of the Regional Operations Manager.
• Creating and adjusting Food & Beverage menu costs across all locations, updating as required when supplier pricing changes. 
• Ensuring costings are entered and accurately maintained in the POS system to ensure accurate daily stocktake and inventory counts can be carried out.
• Creating and updating SOPs in Kitchen, Bar and Restaurant across all locations.
• Overseeing and upholding the implementation and training of SOPs in the Kitchen, Bar, Cafe and Restaurant across all locations.
• Upholding menu standards and consistency on product and service offerings in the Kitchen, Bar, Cafe and Restaurant outlets at all MMINDO locations.
• Controlling inventory and stock, with a streamlined procedure in all locations.
• Implementation and management of health and safety / food safety procedures, as directed by the Global Health, Safety & Compliance Manager.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material and equipment across all locations. 
• Exhibiting commercial awareness to create event-specific menus for tours, events and promotions, working alongside the Regional Guest Experience Manager and under the direction of the Regional Operations Manager.
• Assisting HR with Human Resource requirements within the kitchen, bar, restaurant, cashier and service teams across all locations, for example Authority To Recruit request and overall recruitment process. 
• Ensure that suitable qualified team members are appointed in the event of vacancy or creation of position for approval from HR, across all locations.
• Conducts, evaluates and supervises performance appraisals and works with HR to carry out performance management or development  action as needed, in accordance with company’s polices and procedures.
• Maintain personal records of working team members for F&B with HR and provide efficient updates as required.
• Overseeing department heads with Food and Beverage department scheduling.
• Staff meal management and costing in each location.
• Non-trade supplies budget management.
• Oversee and uphold relationships with suppliers and ensuring best prices available within the market are negotiated.
• Availing of sponsorship and trade-deals with suppliers when it is beneficial to the business.
• Develop, implement and maintain local Food and Beverage marketing programs and promotions.
• Monitor local competitors and industry trends. Review and approve every transaction, proposals and contract. Adhere to F&B brand standards.
• Overseeing the consistent and accurate updating of inventory, expense and sales reports in the Food & Beverage Department.
• Provide sales analysis support to line managers.
• Ensure clear communication is maintained between the F&B and other Departments.
• Report to Management regarding sales results and productivity. Provide F&B Performance and Review report.  Establish monthly targets and GPMs. 
• Delegating multiple tasks. Manage F&B personnel and meet financial targets.
• Work closely with the Regional Purchasing Manager to ensure working practice alignment.