TASKS, DUTIES AND RESPONSIBILITIES

 ASSESS, EVALUATE AND ENSURE F&D/C&B GOALS ARE MET

·         Conducts daily inspections of the food & drinks areas with outlet managers and M&E Operations Manager to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the Director of F&D 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 F&D/C&B areas 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, drinks 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 & beverage services and quality (QPR) on a regular basis and develops and implements strategies to improve results.

MANAGE FOOD & DRINKS DEPARTMENT TO ACHIEVE F&D/C&B GOALS

·         Ensure smooth, efficient and professional running of restaurants, room service, bars, lounges, meetings and events.

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

·         Monitors hotel’s overall service and team work performance as per established SOPs, and makes recommendations for improvement.

·         Selects and develops strategies to improve guest service, food production techniques and efficiency. Ensure F&D employees are knowledgeable of both food and beverage products and special promotional menus.

·         Ensure labour cost is in-line with forecasted revenues and budget.

·         Ensure high level of customer care at all times – to be measured by NPS and GSI.

·         Maintains POS system, inventory control and ensure staff is fully trained to operate efficiently.

·         Do spot checks of POS system, cash bars in M&E and of the bars in general.

·         Double check schedules to ensure proper manning during busy periods.

TASKS, DUTIES AND RESPONSIBILITIES

 ASSESS, EVALUATE AND ENSURE F&D/C&B GOALS ARE MET

·         Conducts daily inspections of the food & drinks areas with outlet managers and M&E Operations Manager to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the Director of F&D 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 F&D/C&B areas 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, drinks 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 & beverage services and quality (QPR) on a regular basis and develops and implements strategies to improve results.

MANAGE FOOD & DRINKS DEPARTMENT TO ACHIEVE F&D/C&B GOALS

·         Ensure smooth, efficient and professional running of restaurants, room service, bars, lounges, meetings and events.

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

·         Monitors hotel’s overall service and team work performance as per established SOPs, and makes recommendations for improvement.

·         Selects and develops strategies to improve guest service, food production techniques and efficiency. Ensure F&D employees are knowledgeable of both food and beverage products and special promotional menus.

·         Ensure labour cost is in-line with forecasted revenues and budget.

·         Ensure high level of customer care at all times – to be measured by NPS and GSI.

·         Maintains POS system, inventory control and ensure staff is fully trained to operate efficiently.

·         Do spot checks of POS system, cash bars in M&E and of the bars in general.

·         Double check schedules to ensure proper manning during busy periods.