TASKS, DUTIES AND RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & DRINKS GOALS ARE MET

§  Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability

§  Monitors present and future trends, practices and systems in the Food & Drinks industry to ensure that the hotel’s Food & Drinks operations are competitive in the market place

§  Conducts weekly inspections of the Food & Drinks regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed

§  Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration

§  Randomly inspects all Food & Drinks regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

§  Checks the Food & Drinks outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests

§  Is proficient in all Food & Drinks procedures to be a resource when needed

§  Challenges employees within department to achieve optimum food cost percentage and service per employee

§  Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation

§  Monitors Food & Drinks sales regarding discounts

§  Audits Food & Drinks services and quality on a regular basis and develops and implements strategies to improve results

§  Plans and co-ordinates in-house activities and package plans with Executive Chef, Director of Sales and Revenue Manager

DIRECT AND MANAGE FOOD & DRINKS DEPARTMENT TO ACHIEVE FOOD & DRINKS GOALS

§  Utilises leadership skills and motivation to maximise employee productivity and satisfaction

§  Monitors hotel’s overall service and team work daily,

§  Selects and develops strategies to improve guest service, food production techniques and efficiency in collaboration with Executive Chef

§  Analyses financial reports relating to Food & Drinks, and takes corrective action and follow-up

§  Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:
- local requirements
- market needs
- competition
- trends
- potential costs and labour costs
- availability of Food & Drinks products
- merchandising and promotions

§  Approves all wine purchasing, and other Food & Drinks items in accordance with corporate quality standards

§  With Executive Chef, maintains an updated recipe file for all Food & Drinks items to include:
- sales history
- sales mix
- actual costs
- potential costs
- par stocks
- production time

§  Prepares Food & Drinks business plan based on input from Food & Drinks Line Managers

§  Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in Food & Drinks

LAWS, REGULATIONS AND POLICIES

§  Monitors and makes sure the Food & Drinks departments follow all applicable laws

§  Monitors purchasing practices to ensure maximum quality to lowest possible price

§  Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards

HUMAN RESOURCES MANAGEMENT

§  Assists in interviews and selects potential candidates and Supervisors for department

§  Assists Line Managers in the selection process of candidates

§  Develops and recommends appropriate training to meet guest needs

§  Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes, I Can! service

§  Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service

§  Assists Food & Drinks Line Managers to assess training needs and develop their departmental training plans

§  Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him/her together with the Cluster Director of Human Resources

§  Supports Line Manager in maintaining all requirement for Departmental Trainers in the outlets

§  Supports Line Managers in implementing and sustaining the Buddy System in the Department for all new comers

§  Conducts and guides Line Managers, and works closely with the Cluster Director of Human Resources on the following Human Resources related tasks:
- Annual and Mid-Year Talent Reviews
- Coaching
- Counselling
- Discipline and grievance
- Employee relations
- Wage and salary administration
- Compensation and benefits
- Succession planning

EMPLOYEE RELATIONS

§  Fosters and develops effective employee relations within department and throughout the hotel

§  Establishes and maintains effective internal communications, including daily meetings with own Line Managers and Supervisors, to ensure optimum team work and productivity

§  Conducts monthly departmental meetings with all Food & Drinks staff present

§  Looks for ways to motivate and challenge employees

§  Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

HEALTH AND SAFETY

§  Ensures that all potential and real hazards are reported and reduced immediately

§  Fully understands the hotel’s fire, emergency, and bomb procedures

§  Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

§  Ensures that employees work in a safe manner that does not harm or injure self or others

§  Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division

§  Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations

§  Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

§  Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

MISCELLANEOUS

§  Attends meetings and training required by the General Manager and Hotel Manager

§  Assists colleagues to perform similar or related jobs when necessary

§  Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently

§  Accepts flexible work schedule necessary for uninterrupted service to hotel guests

§  Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual

§  Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function

§  Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Hotel facilities and nearby sights of interest and importance (i.e. hospitals,
 stations, tourist sights)
- Hotel standards of operation and departmental procedures
- Current licensing relating to own department and the hotel
- Accepted methods of payment by the hotel
- Short and long term hotel, as well as corporate marketing and promotional programs
- Corporate clients and clients generating high business volume
- Union agreements if applicable

TASKS, DUTIES AND RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & DRINKS GOALS ARE MET

§  Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability

§  Monitors present and future trends, practices and systems in the Food & Drinks industry to ensure that the hotel’s Food & Drinks operations are competitive in the market place

§  Conducts weekly inspections of the Food & Drinks regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed

§  Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration

§  Randomly inspects all Food & Drinks regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

§  Checks the Food & Drinks outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests

§  Is proficient in all Food & Drinks procedures to be a resource when needed

§  Challenges employees within department to achieve optimum food cost percentage and service per employee

§  Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation

§  Monitors Food & Drinks sales regarding discounts

§  Audits Food & Drinks services and quality on a regular basis and develops and implements strategies to improve results

§  Plans and co-ordinates in-house activities and package plans with Executive Chef, Director of Sales and Revenue Manager

DIRECT AND MANAGE FOOD & DRINKS DEPARTMENT TO ACHIEVE FOOD & DRINKS GOALS

§  Utilises leadership skills and motivation to maximise employee productivity and satisfaction

§  Monitors hotel’s overall service and team work daily,

§  Selects and develops strategies to improve guest service, food production techniques and efficiency in collaboration with Executive Chef

§  Analyses financial reports relating to Food & Drinks, and takes corrective action and follow-up

§  Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:
- local requirements
- market needs
- competition
- trends
- potential costs and labour costs
- availability of Food & Drinks products
- merchandising and promotions

§  Approves all wine purchasing, and other Food & Drinks items in accordance with corporate quality standards

§  With Executive Chef, maintains an updated recipe file for all Food & Drinks items to include:
- sales history
- sales mix
- actual costs
- potential costs
- par stocks
- production time

§  Prepares Food & Drinks business plan based on input from Food & Drinks Line Managers

§  Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in Food & Drinks

LAWS, REGULATIONS AND POLICIES

§  Monitors and makes sure the Food & Drinks departments follow all applicable laws

§  Monitors purchasing practices to ensure maximum quality to lowest possible price

§  Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards

HUMAN RESOURCES MANAGEMENT

§  Assists in interviews and selects potential candidates and Supervisors for department

§  Assists Line Managers in the selection process of candidates

§  Develops and recommends appropriate training to meet guest needs

§  Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes, I Can! service

§  Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service

§  Assists Food & Drinks Line Managers to assess training needs and develop their departmental training plans

§  Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him/her together with the Cluster Director of Human Resources

§  Supports Line Manager in maintaining all requirement for Departmental Trainers in the outlets

§  Supports Line Managers in implementing and sustaining the Buddy System in the Department for all new comers

§  Conducts and guides Line Managers, and works closely with the Cluster Director of Human Resources on the following Human Resources related tasks:
- Annual and Mid-Year Talent Reviews
- Coaching
- Counselling
- Discipline and grievance
- Employee relations
- Wage and salary administration
- Compensation and benefits
- Succession planning

EMPLOYEE RELATIONS

§  Fosters and develops effective employee relations within department and throughout the hotel

§  Establishes and maintains effective internal communications, including daily meetings with own Line Managers and Supervisors, to ensure optimum team work and productivity

§  Conducts monthly departmental meetings with all Food & Drinks staff present

§  Looks for ways to motivate and challenge employees

§  Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

HEALTH AND SAFETY

§  Ensures that all potential and real hazards are reported and reduced immediately

§  Fully understands the hotel’s fire, emergency, and bomb procedures

§  Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

§  Ensures that employees work in a safe manner that does not harm or injure self or others

§  Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division

§  Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations

§  Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

§  Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

MISCELLANEOUS

§  Attends meetings and training required by the General Manager and Hotel Manager

§  Assists colleagues to perform similar or related jobs when necessary

§  Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently

§  Accepts flexible work schedule necessary for uninterrupted service to hotel guests

§  Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual

§  Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function

§  Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Hotel facilities and nearby sights of interest and importance (i.e. hospitals,
 stations, tourist sights)
- Hotel standards of operation and departmental procedures
- Current licensing relating to own department and the hotel
- Accepted methods of payment by the hotel
- Short and long term hotel, as well as corporate marketing and promotional programs
- Corporate clients and clients generating high business volume
- Union agreements if applicable