AREAS OF RESPONSIBILITY

• To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management.
• To take corrective action whenever necessary and counsel the F & B manager and the executive chef accordingly.
• To plan the ‘Standards & Specifications’ for the food and beverage merchandise in consultation with the F & B Manager, Executive Chef, Purchase Manager and the Financial Controller. Also to review the standards and specifications at regular intervals.
• To prepare monthly profit and loss statement for each F & B outlet.
• To initiate and introduce improvements in F & B controls; systems and procedures which are found necessary to ensure effective food and beverage control.
• To conduct spot checks in the receiving, stores, food production and all F & B service areas.
• To periodically review receiving procedures and routines.
• To keep strict control over liquor; consumption, ordering, spoilage as well as breakage.
• To review with the General Manager the performance of each kitchen and the food and beverage outlets.
• To adhere to strict grooming and hygiene standards.
• To co-ordinate with the Food & Beverage Manager to review reports on his department and recommend appropriate corrective action.
•  To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets.
• To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures.
• To co-ordinate with the executive chef for the periodic F & B inventories.
• To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc.
• To maintain liaison with excise for licensing of bars.

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. 

§  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

§  Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

Adheres to hotel policies and procedures:

§  Attends work on time and as scheduled.

§  Follows hotel grooming, hygiene and dress standards.

§  Minimise safety hazards by following all safety rules and procedures.

§  Refrain from personal conversations with other employees at the main entrance.

§  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance.

§  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

§  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.

§  At all time projects a favourable image of the Brand to the public.

AREAS OF RESPONSIBILITY

• To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management.
• To take corrective action whenever necessary and counsel the F & B manager and the executive chef accordingly.
• To plan the ‘Standards & Specifications’ for the food and beverage merchandise in consultation with the F & B Manager, Executive Chef, Purchase Manager and the Financial Controller. Also to review the standards and specifications at regular intervals.
• To prepare monthly profit and loss statement for each F & B outlet.
• To initiate and introduce improvements in F & B controls; systems and procedures which are found necessary to ensure effective food and beverage control.
• To conduct spot checks in the receiving, stores, food production and all F & B service areas.
• To periodically review receiving procedures and routines.
• To keep strict control over liquor; consumption, ordering, spoilage as well as breakage.
• To review with the General Manager the performance of each kitchen and the food and beverage outlets.
• To adhere to strict grooming and hygiene standards.
• To co-ordinate with the Food & Beverage Manager to review reports on his department and recommend appropriate corrective action.
•  To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets.
• To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures.
• To co-ordinate with the executive chef for the periodic F & B inventories.
• To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc.
• To maintain liaison with excise for licensing of bars.

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. 

§  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

§  Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

Adheres to hotel policies and procedures:

§  Attends work on time and as scheduled.

§  Follows hotel grooming, hygiene and dress standards.

§  Minimise safety hazards by following all safety rules and procedures.

§  Refrain from personal conversations with other employees at the main entrance.

§  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance.

§  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

§  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.

§  At all time projects a favourable image of the Brand to the public.