Key Job Responsibilities

• Assists in managing the day to day operation of the F&B sections and informs the EAM of any major decision taken which did not require her action and any other relevant information
• Controls and analyzes, on an on going basis, the following:
  • Sales & Costs
  • Quality and presentation of F&B products
  • Service standards
  • Condition and cleanliness of facilities and equipment
  • Guest satisfaction
• Assists EAM in developing menus and beverage lists offering guests value for money
• Conducts daily briefings, F&B meetings and other meetings as needed to obtain optimal results
• Attends and participates in other meetings as required by the administrative calendar
• Assists EAM in developing and updating Hotel Policies and Procedures and up-dates files of all F&B matters
• Assists F&B supervisors in determining the minimum and maximum stocks of all food and beverages and equipment. Perform regular Par stock spot checks
• Is responsible that all supervisors and staff respect the various procedures in place (daily inventory, floats, par stock, cash handling, etc…)
• Actively participates in F&B promotions through sales blitz, emailing and other sales techniques
• Actively participates in banquet sales, together with the sales department
• Is responsible of proper scheduling of fixed employees & casuals as well as time sheet according to the local laws in order to provide a consistently high level of service. Usage of all available tools such as casual requests, I-schedule is mandatory.
• Ensure a good communication between the shifts through log book, memorandum or any other way of communication
• Is responsible for the planning of training and development of subordinates to achieve a better guest satisfaction and to develop our staff. To carry out regular On-the-Job trainings with all staff
• Is responsible for departmental KPO’s, PDP, Mid Year review and Performance reviews of all supervisors an staff
• Hold evaluations with all management staff, identifying areas for development and trainings needs
• Provide suggestions for improvement of the operations
• Performs Month End Report for the entire Food & Beverage Department
• Performs related duties and special projects as assigned

Self Management

• Comply with hotel rules and regulations
• Comply with company grooming and uniform standards
• Comply with timekeeping and attendance policies
• Actively participate in training and development programs and maximize opportunities for self development
• Ensure that the reports and administration requirements are timeously submitted

Customer service

• Ensure an efficient greeting, seating and order taking and the warm satisfying welcome to all guests at all times in all F&B outlets and in banqueting
• Being attentive to guests, circulate throughout all restaurants, bar and banqueting departments, maintaining a high profile with customers and staff.
• Accurately and promptly fulfilling guests requests
• Understand and anticipate guest needs
• Take appropriate actions to resolve guest complaints
• Maintain a high level of product and service knowledge

Health, Safety & Security

• Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
• Familiarize yourself with emergency and evacuation procedures
• Ensure that company and statutory hygiene standards are maintained in all areas
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of a line manager

Other duties

• You may be asked to perform other duties for the hotel management at anytime there will be a need
• These key job responsibilities may change in accordance to the requirements and needs of the operations