TASKS, DUTIES AND RESPONSIBILITIES:

 

·        Assist with developing, implementing and evaluating a general business plan and strategies to ensure optimum guest satisfaction, sales maximisation and profitability

·        Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place

·        Conducts weekly inspections of the food & beverage regions to ensure the property is kept in the best condition, and recommends preventive maintenance to the General Manager/Deputy GM 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 & beverage regions 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

·        Monitors food & beverage sales regarding discounts

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

·        Assists, plans and co-ordinates in-house activities and package plans with Head Chef and Director of Sales & Marketing

 

DIRECT AND MANAGE FOOD & BEVERAGE DEPARTMENT TO ACHIEVE FOOD & BEVERAGE GOALS:

 

·        Promotes and embodies a culture of Passionate Pursuit of Perfection

·        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

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

·        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 & beverage products

– merchandising and promotions

·        With Head Chef, maintains an updated recipe file for all food and beverage items to include:

– sales history

– sales mix

– actual costs

– potential costs

– par stocks

– production time

·        Assists in the preparation of the food and beverage business plan

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

BENEFITS

• Competitive rate of pay
• Relocation Assistance
• Access to Company Pension Scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across our restaurants
• Special rates in our hotel accommodation
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards

BURAMB22

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