KEY RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS ARE MET

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

·         Implements and evaluates the hotel’s F&B SOP in order to meet the required standards for meeting rooms and the services of all events at the hotel.

·         Ensures that all services are correctly billed on to the clients’ accounts.

·         Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and insight.

·         Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well                              maintained, and replaced if necessary

·         Checks the food & beverage 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 & beverage 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 as directed by the            F&B Manager

·         Monitors food & beverage sales regarding discounts

·         Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results

AS ASSISTANT F&B MANAGER TOGETHER WITH THE F&B MANAGER

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

·         Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads

·         Selects and develops strategies to improve guest service, food production techniques and efficiency

·         Analyses financial reports relating to food & beverage, and takes corrective action and follow-up

·         Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”

·         Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists.

·         Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards

·         With Executive Chef, maintains an updated recipe file for all food and beverage items.

·         Prepares food and beverage business plan based on input from food and beverage Department Heads

·         Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food &                          beverage

KEY RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS ARE MET

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

·         Implements and evaluates the hotel’s F&B SOP in order to meet the required standards for meeting rooms and the services of all events at the hotel.

·         Ensures that all services are correctly billed on to the clients’ accounts.

·         Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and insight.

·         Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well                              maintained, and replaced if necessary

·         Checks the food & beverage 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 & beverage 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 as directed by the            F&B Manager

·         Monitors food & beverage sales regarding discounts

·         Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results

AS ASSISTANT F&B MANAGER TOGETHER WITH THE F&B MANAGER

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

·         Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads

·         Selects and develops strategies to improve guest service, food production techniques and efficiency

·         Analyses financial reports relating to food & beverage, and takes corrective action and follow-up

·         Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”

·         Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists.

·         Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards

·         With Executive Chef, maintains an updated recipe file for all food and beverage items.

·         Prepares food and beverage business plan based on input from food and beverage Department Heads

·         Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food &                          beverage