ماهي مهمة مدير الأغذية والمشروبات في الفنادق؟

1- الالمام الكامل والدراية التامة بكل ما هو مطلوب منه والمتابعة المستمرة والمباشرة للعمل.

2-التاكد من الجاهزية(المكان+الطاقم).

3- العمل على متابعة توفير كافة المستلزمات اليومية والمواد الاساسية للاقسام المذكورة.

4- السعي الدائم للتاكد من فهم كل افراد الطاقم لحجم المهمة والمسؤولية المنوطة بهم.

5-التخطيط المستمر والابتكار المتواصل لتحصيل اعلى المستويات بالخدمة وارضاء العملاء.

6-المتابعة المباشرة لشروط الصحة والسلامة الغذائية وعدم السماح بالاستهتار او الهدر .

7-التقليص من التلفيات وعدم العمل بواقع الفوضى.

8-متابعة تخريج واستهلاك المواد الغذائية الباهظة الثمن و البطيئة الحركة كلما سمحت الفرصة والتنبيه دوما على الصلاحية للمواد البطيئة الحركة.

9-الحرص دوما على التخزين الامثل للمواد الغذائية الاساسية(الطازجة-الجافة-المجمدة)وفي شتى الظروف والحالات.

10-الحرص دوما على رفع سوية الطاقم واعلامه بكل ما هو جديد ومفيد من خلال الدورات  التدريبة والندوات  المستمرة والبناءة.

 

CRUISE & FERRY SERVICES GROUP 1/4 JOB DESCRIPTION - FOOD & BEVERAGE MANAGER Title: Food & Beverage Manager Rank: Officer, Three and a half Stripe Department: Hotel Main function: Operation and control of the F&B Department Reports to: Hotel Director Direct Subordinates: Bar Manager, Restaurant Manager, Executive Chef, Hotel Cost Controller Cabin: Single 1.
PROFILE • Must have sound knowledge of food & beverage products • Must have refined skills in public relations • Must have Typing skills, Windows XP, Word, Excel, Outlook.
• Additional: Stock Control System; POS System • At least six years in F&B Department in addition to Management School with at least three years in a Management position Minimum of four years ship’s experience.
Kitchen/Stores/Financial background preferred.
Must have worked with Computers Must have USPH experience • Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel and passengers • Ability to manage section heads and crew must be apparent • Must be able to check cost control reports and be fully aware of the internal organisation of a catering department on board a cruise ship 2.
AREAS OF RESPONSIBILITY: All food and beverage outlets, storage and provision areas.
Galleys, crew mess, officer’s/staff mess, food store rooms, waste disposal and sanitation 3.PUBLIC HEALTH & HYGIENE a) Ensure that at all times that the standards set in the Hotel Management Manuals (incl USPH) are adhered to b) To conduct training and refresher classes for all F&B personnel in the correct procedures c) To monitor daily hygiene and work practices in both service and production.
d) To follow up on all technical defects as submitted by AVO’s.
CRUISE & FERRY SERVICES GROUP 2/4 4.
POSITIONS DEMANDING CLOSE LIAISON Hotel Director Passenger & Crew matters, daily F&B operation Executive Chef Quality, timing, costs Restaurant Manager Quality, service level Bar Manager Quality, Inventory Levels, Service levels, Onb Revenue Hotel Cost Controller Storage, Ordering, Requisition Chief Engineer Equipment maintenance Staff Captain Safety, disciplinary action Financial Controller Cost controlling, revenue Purchasing Manager Orders At all times a professional and diplomatic relationship is to be maintained with all other officers whilst protecting the interests of the operations contract 5.
SPECIFIC DUTIES AND ACTIVITIES: Inspections Carry out all inspections as outlined in the Hotel Management Manuals and as requested by the Staff Captain, Hotel Director or Captain.
Check both crew and officer mess rooms before, during and after service, ensure mess rooms are clean, food is well presented and replenished.
Complete and sign daily checklists for crew/officers mess rooms.
Maintaining Standard Procedures Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals Cost Control Ensure that Restaurant Manager, Bar Manager, Store Manager, and Executive Chef adhere to controlling procedures as outlined in the Hotel Management Manuals.
Conduct sporadic inspections, using the check lists in the Hotel Management Manuals set by the company.
Follow the purchasing procedures strictly including rules for wayport purchasing.
Always act in the best interests of the company with regard to minimising costs and maximising revenue within the bounds of the Operations Contact.
Equipment All machines and equipment must be kept in good repair.
Supervise instruction program on handling of equipment for new or re-rated crew members.
Handling procedures of already trained crew members to be re-checked.
Regular inspections on the conditions of equipment must be carried out and an up to date AVO list to be maintained.
Follow up on action required, outstanding repair list to be checked on a regular basis and sent to Director of Operations at end of cruises.
Waste Disposal Ensure that all waste produced and handled by the Hotel department complies with rules set by Marpol and the ship.
Other Duties - take charge of Life Raft Station/Assist in evacuation of pax & crew - take part in Officers/Captains Table as requested - actively encourage F&B Department members to take part in entertainment whenever their duty allows.
To be done in conjunction with Cruise Director.
- Other duties as requested by Head Office CRUISE & FERRY SERVICES GROUP 3/4 6.
PASSENGER SERVICE Public Relations Deal with all passenger complaints in conjunction with the Hotel Director.
Attendance at all passenger parties and receptions.
To be in uniform at all times in public areas and to act in a professional, responsible manner.
Service Operations Ensure that service in restaurants & bars is carried out according to standards set out in the Hotel Management manual.
Check ALL passenger buffets (breakfast, lunch, afternoon tea, dinner, midnight snack) and monitor and check all meal service periods in both restaurant and buffet.
F&B Manager is not to be tied up with calling line but should be free to monitor and check food quality and restaurant operation.
Check operation of all bars.
F&B to monitor all special parties and functions e.g.
Deck Party, Theme Evenings.
7.
MANAGEMENT Leadership Lead subordinates successfully into productive working methods by setting an example and utilising all available management tools (Hotel Management manuals and checklists).
Communication Provide a two way line of communication for Staff.
Dealing with day to day problems, including personal problems.
Deal with proposals and suggestions from Management and Staff.
Organise F&B Department meeting each cruise, to be minuted with action column, check up from previous meetings, minutes to be sent to HO Give cruise papers to HM as soon as possible after completion Disciplinary Procedures Ensure that correct disciplinary procedures are adhered to especially with regard to correct handling of written warnings and record of same.
Follow up on disciplinary reports.
Maintaining Standards It is expected, that the Food & Beverage Manager is fully aware of the company standards as outlined in the Hotel Management Manuals.
The Food & Beverage Manager is expected to know the job description of each staff member in the Catering Department.
Ensure, that the set standards are kept and staff members work according to their respective job descriptions.
Corrective action to be taken to ensure standards are upheld.
To review passenger questionnaire ratings at each F&B Meeting and to take immediate corrective action.
Innovating Standards Check on existing standards by asking crew members of their opinion and suggest adaptations to HM where Food and Beverage, Passenger Service and Crew Matters are concerned.
In addition to the above Job Description the following points apply: All matters in the Food and Beverage Manager’s office are strictly confidential and must not be discussed or disclosed to any other member of the ships company or any other person unless it affects that person.
All papers, reports, faxes etc are to be filed in the Food and Beverage Manager’s office, financial reports are to be kept in a locked drawer.
I have read and discussed the above and I fully understand the description of my job and agree to abide by this description of my duties.
CRUISE & FERRY SERVICES GROUP 4/4 Food & Beverage Manager

مهامه كثيرة لو اردنا ذكرها وبحسب طبيعة الفندق نفسه ولكن لو اتبع تعليمات ال (HACCP) لسلامة الغذاء ومتابعته للبضاعه من المصدر لحين وصوله للزبون او المريض او العميل اكيد لح يكون اله مهام كتيرة

واجبات عمل مدير الاغذيه والمشروبات

هل من اختصاصات مسئول الاغذيه والمشروبات الاشراف على استلام الخمور ؟؟؟

 

الاشراف والمتابعة لكل من العاملين التابعين تحت ادارته الاشراف على الخامات الغذائية تزويد او امداد مناطق الانتاج (المطابخ) ومناطق البيع (المطاعم والكافيتريات والبارات...إلخ) بالخامات والخدمات التى ترضي العميل الاشراف والمتابعة على دورة الغذاء بداية من تخطيط الوجبات والشراء والاستلام والتخزين والصرف والانتاج والخدمة التنبؤ بالمبيعات الفعلية تدريب ومتابعة وتحفيز العاملين معه التعاون مع باقي الاقسام بالفندق الحصول على اقتراحات العملاء ومحاولة وضعها في خطة القسم

التأكد من توفر كافة الأغذية والمشروبات المطلوبة والمناسبة لزبائن ومرتادي مطاعم الفنادق بالجودة المطلوبة والسلامة الغذائية وضمن المواصفات ادارة فريق العمل القائم بهذه المهمة التخطيط الجيد لمعدلات الطلب لكافة المواد لتجنب حدوث التلف وانتهاء الصلاحية التأكد من ظروف التعامل وحفظ المواد الغذائية بالطرق المثلى

الادارة الاغذية والمشروبات عالم كبير من التكنولجيا وليس له حدود من الابداع في هذا المجال ويعتبر هذا المجال جزء كبير في الحياة اليومية من حيث السلامة والصحة .

لذا مهام مدير الاغذية والمشروبات ليس له حدود من حيث الادرة والتنظيم  والاغذية والمشروبات ووجود اجوبة لكل سؤل واكثر من حل....... تحياتي لكل مدراء الاغذية والمشروبات,

                                                                                 ...... Mohamed shaban

                                                                                                        F & B