Alexander Hotel BucharestFood and Beverage Manager
Aug. 2006 - Apr. 2008Bucharest, Romania1. **Menu Planning and Development:** - Collaborate with chefs to create menus that align with the target audience, seasonal trends, and budget requirements. - Monitor food and beverage trends to introduce innovative and appealing menu items. 2. **Purchasing and Inventory Management:** - Source suppliers for quality ingredients and beverages at competitive prices. - Maintain appropriate inventory levels to meet demand while minimizing waste and ensuring freshness. 3. *Staff Training and Development:* - Recruit, train, and supervise food and beverage service staff. - Conduct regular training sessions to enhance product knowledge, service standards, and upselling techniques. 4. *Customer Service Excellence:* - Ensure high levels of customer satisfaction by monitoring service quality, responding to feedback, and resolving any issues promptly. - Implement strategies to enhance the overall dining experience for guests. 5. *Financial Management:* - Develop and manage budgets, monitor costs, and optimize profitability. - Analyze financial data to make informed decisions on pricing, promotions, and cost control measures. 6. *Compliance and Safety:* - Implement and enforce health and safety standards in accordance with regulations. - Ensure compliance with food hygiene practices and alcohol serving regulations. 7. *Event Planning and Catering Services:* - Coordinate and oversee events, banquets, and catering services. - Work closely with clients to tailor menus and services to meet their specific requirements. 8. *Vendor and Supplier Management:* - Establish and maintain relationships with vendors and suppliers to secure favorable terms and quality products. - Negotiate contracts and agreements to ensure a reliable supply chain. 9. *Quality Control:* - Monitor the presentation, quality, and consistency of food and beverage offerings. - Conduct regular inspections to uphold cleanliness and adherence to standards.