Job criteria Research

F&B Manager

During this last 6 years I had many different experiences in International Hospitality business particularly in F&B department. I have had the chance to develop my knowledge’s in fine dining room restaurant like "Chef De Rang". Currently I would love to achieve my career's objective, which is General Manager in upscale establishment. For that, I need to complete the first step in finding a management program trainee in F&B department after my graduation. In this way, I would be correctly prepare to become F&B Manager in approximately 5 years and then I will confirm my position during 5 years, again and finally I will be ready to realize my dream.

For these reasons I choose the F&B Manager position for the job criteria research

Profile:

• Must have sound knowledge of food & beverage products.

• At least six years in F&B Department in addition to Management School; Kitchen/Stores/Financial background preferred.

• Be aware of Management functions and have the ability to communicate with all levels of personnel and clients.

• Must be able to check cost control reports and be fully aware of the internal organisation of a catering department.

• Ability to compute rate, ratio, and percent and to draw and interrupt bar graphs.

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

• Ability to deal with problems involving a few concrete variables in standardized situations

Skills:

• Team-building.  

• Conflict management.

• Time management.

• Team management

• Leadership and Training skills

Job opportunities:

F&B Manager in Miami
F&B Manager in Tokyo
F&B Manager in New-York

 

 

Are your hotel rates perceived as fair?

Currently, the revenue manager is the one who is in charge in price setting in upscale hotels and he has to adapt the hotel's prices toward the markets and the clients. He has to be sure that his pricing decision is fair, for that he need to know which elements allow to define a fair price.

Related to the article, adapting fair price could helps clients to become loyal to the hotel because they will be convinced that they had great deal, in another hand the employees who sale the hotel would be much more effective salespersons and finally regulatory agencies will bring more business to the hotel.

In hospitality business pricing is something absolutely crucial and important to determine, this element will permit to increase the occupation rate and increase the hotel's profit. For these reasons the person in charge of pricing need to take into account all the criterias that will help him to take its decision.

The hoteliers will always try to keep their prices as high as possible in order in increase their profit but when the circumstances are not in their favor they will automatically reduce their prices in order to maximize their business. In that case the hoteliers are not in strong position to set the price that they would like to do. In reducing their prices they will feel that their prices are fair.

Contrarily, the customers are constantly looking for the lowest price, if they are convinced that the hoteliers are making to much profit in their price's proposition they will check to the competitor and will decide to not accept the deal.  The price that the clients are ready to pay will be a fair price for them.

To sum up, the prices will always be fair for the seller first and then for the buyer. Hotels and clients don't have the same approach about fair rate. I follow the vision that the fairness of a price is determinated by the buyer and not by the seller.

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