Food and Beverage Manager

Welcome to The Peninsula Phnom Penh, a residential haven nestled along the banks of the Tonle Sap and Mekong Rivers in the scenic locale of Chroy Changvar. More than just a hotel, our property encompasses both luxurious accommodation and private residences, offering a truly immersive experience in Cambodia’s vibrant capital city. From our rooftop infinity pool boasting panoramic views of the city skyline to our state-of-the-art fitness center and tranquil gardens, every aspect of our property is designed to evoke a sense of relaxation and rejuvenation. Whether you’re here for business or leisure, The Peninsula Phnom Penh invites you to discover the perfect blend of luxury, comfort, and timeless elegance in the heart of Cambodia’s capital. JOB SUMMARY: - Organize a team and operation oriented toward customer service in the restaurant bar, room service, banquet and catering, within the scope of the budget and well-defined management norms, he must ensure the maintaining of top quality to satisfy the clientele. - Set menu price and submit to management for approval - Propose banqueting price - Area in conformity with proper management policies and with the market - Determine budget forecast and investment plan for his operation - Furnish the Finance Department with Document in good time. - Keep record of his operating accounts - Food & beverage cost - Cash register control roll cash base funds - Billing Inventories - Statistic, chart, poster scheduling and all other related to his department JOB DUTIES & RESPONSIBILITIES: • Responsible for all F&B Outlets. • Perform systematic inspection of all F&B area and Kitchen on a week basic • With the Chef Establish “a la carte menu “and fix price menus for the difference pint of sales. • Supervise the proper installation of service article in the point’s sale in good time. • Ensure that all regulation posted especially those concerning security and hygiene are respected. • Ensure within in his department that breakage, loss, cleanliness, stocking ete. Are well control. • Proper welcome and service to the guest. • Visit in the Outlets during the service period. • Welcome by himself/herself for any important guest. • Handle complaints and guest suggestion by using the proper channel of delegation. • Maintain updated file of banquet potential guest. • Plan in conjunction with sales & marketing for any special promotion and events. • Supervise the setup of point of sales (decoration on special events features) • Keep informed of price competition and perform survey in the market. • Recruit the personal for the department including Sou Chef, Chef De Partie, Commis 1 and Outlet Manager or some other department head approved by Management. • Supervise all training Progress and session with the Training Manager. • Ensure the grooming and proper attire of his department staff. • Supervise the establishment of schedules for his staff in an equitable manner and keep the attendance sheet up to date, in accordance with labor law, with due respect for the budget. • Ensure keep updated attendance sheet and personal registration for all F&B outlet. • Coordinate in the best way possible the vacation and leave plan. • Ensure that all employee under his control respect the policies and procedure of the hotel as set out in the Employee Manual. • Take charge of the welcome and orientation of staff of the department. • Ensure the good atmosphere within the department and the right coordinate between difference departments. • Ensure good relations with the other departments. • Coordinate evaluation of the staff according to the standard of the hotel. • Convene meeting at regular interval for the exchange of information with the staff. • Prepare month end report to Project General Manager. • Monthly cost meeting with Finance team JOB QUALIFICATIONS: • Minimum 4-5 years’ experience as food and beverage position in standard hotel • Bachelor Degree in related hotel management discipline or equivalent education. • Other relative of food and beverage sector CRITICAL COMPETENCIES: • Computer skill (word, excel, power point, Email) • Good Skills of Food and Beverage Service • Well Understanding of F&B Process in the Outlet. • Good organizer • Good communication • Good to lead the team • Friendly, responsible, and honesty • Able to work flexible hour to meet the needs of the business • Guest service confidently • Good team building • Good behavior • Be able to learn • Be proactive and initiative. DAYS AND HOURS OF WORK Working hours will vary and the position requires a fundamental respect for putting in the time required to do the job. 48 hours per week is minimum. The job will require working from time to time on holidays, weekends and evenings when required. CODE OF CONDUCT Employees are expected to maintain a professional demeanor on the jobsite at any time (including before and after working hours). Rude or otherwise improper behavior will not be tolerated and is grounds for termination, at the discretion of management. Alcohol, drugs, or other similar substances are strictly forbidden on the jobsite. Presence of, use of, or being under the influence of any such substances on the jobsite will result in immediate expulsion and termination of employment. If the Employee is subject to any criminal cases or police proceedings, including procedures unrelated to their employment, the employee must make the employer aware of any such circumstances immediately.

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