Summary
Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.
Job Responsibilities
- Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
- Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
- Create active strategies to maintain a strong social media capture.
- Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
- Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
- Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
- Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
- Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
- Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
- Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
- Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
- Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
- Cultivate a culture of exploring new strategies on how revenue streams can be developed.
- Create revolutionary new standards.
- Liaise with all outlet and kitchen management to improve service and product efficiency.
- To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
- Develop the Annual Department Business Plan and Financial Budget.
- Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
- Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
- Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
- Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
- Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
- Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
- Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
- Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
- Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
- Ensure wherever possible that colleagues are provided with a work place free of discrimination, harassment and victimization.
- Treat customers and colleagues from all cultural groups with respect and sensitivity.
- Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
- Be fully conversant with hotel fire & life safety/emergency procedures.
- Attend all briefings, meetings and trainings as assigned by management.
- Perform other duties as directed by the management.
