Job Purpose
This position is responsible for the organization, planning and directing of overall daily beverage operation and administration of the department and be responsible and accountable for its profitability and revenue generation.
GENERAL DUTIES
- Manage the administration of the Outlets and operate the department with positive financial results.
- Create loyal and trustworthy talents who takes pride in their work,providing the highest possible level of service.
RESPONSIBILITIES AND MEANS
- Ensure a smooth and efficient operation of the Outlets.
- Evaluate operations and procedures and suggest improvements to the Director of Food & Beverage.
- Assign responsibilities to subordinates.
- Assist subordinates during busy periods in service.
- Check the work performance and turnout of subordinates.
- Liaise with Kitchen and Bar on daily operations.
- Hold daily briefing and monthly departmental meetings.
- Prepare weekly roster and submit to the Director of Food & Beverage.
- Enforce all pre-check and check control procedures.
- Ensure that no reusable beverage is wasted.
- Monitor the quality and quantity of all food and beverage items served.
- Regularly inspect equipment and ensure that they are in good working order.
- Check all employees regularly to ensure grooming standards are observed.
- Check all employees regularly for cleanliness, appearance, and ensure they take pride in their uniform and outlet team.
- Enforce courtesy and efficiency.
- Supervise all aspects relating to operations.
- Implement and maintain high quality standards and cleanliness.
- Co-ordinate with the respective department heads on any activities which overlaps with or concerns their departments.
- Keep Director of Food & Beverage informed on all items of interest.
- Attend weekly F&B meetings.
- Conduct performance evaluation and appraisals.
- Conduct weekly training and keep the F&B office and training office informed.
- Attend and contribute to staff meetings and related activities.
- Develop and implement training programs and conduct training sessions.
- Co-ordinate all training programs for the staff.
- Identify all training needs.
- Evaluate training and follow-up.
- Provide on-the-job and off-the-job training.
- Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
- Support all safety programs.
- Proceed with caution when walking on slippery floors.
- Ensure proper safety instructions are given before operating any equipment.
- Team Management
- Draw up and or check the work schedules for your teams, taking into consideration all forecasts and workloads i.e. holidays and off day’s etc.
- Ensure that new hire induction and required trainings are completed within three months of employment
- Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
- Observe, coach, motivate and counsel team, disciplinary actions if required
- Respond to all questions raised by your team in the area of personnel management
- Maintain department communication logbook and update notice board.
ADMINISTRATIVE RESPONSIBILITIES
- Analyse revenue and cost reports to prepare a realistic annual budget.
- Analyse monthly Profit and Loss statements to ascertain that all costs are in line.
- Keep the F&B office and training office informed of all training sessions.
- Prepare and update job descriptions for all concerned personnel at least once a year.
TECHNICAL RESPONSIBILITIES
- · Demonstrate thorough knowledge on products, menus, beverages and equipment
- · Demonstrate understanding of and adherence to the Hotel’s regulations outlined in the employee’s handbook.
- · Ensure that all employees have good product knowledge.
- · Demonstrate complete knowledge of local labour laws, liquor & food service laws.
- · Demonstrate understanding of and adherence to the Hotel’s policy on Fire, Hygiene, Health and Safety.
COMMERCIAL RESPONSIBILITIES
- To assist the Catering Sales Team on the corporate and wedding markets for the clients.
- Upsell and cross-sell other outlets.
- Enquire guests’ satisfaction and handle guests’ complaints to achieve good guest relations.
- Demonstrates guest recognition.
REPLACEMENT & TEMPORARY MISSION
- To be ready and responsible to perform any other duties as designated or required by Management from time to time.
