Description
Job Description
Enhances guest satisfaction
Handles guest comments and complaints, ensuring follow-up
Develops close relationships with guests to encourage loyalty
Ensures guests receive a warm and personalized welcome
Organizes and supervises the preparation of points of sale according to activity forecasts
Ensures that reference standards are properly applied
Checks that sales materials are well presented
In conjunction with the Head Chef, prepares the menus, organizes purchases and ensure the update and application of cooking instructions
Plans changes in the menu, sets prices and organizes the work for the day in coordination with the Head Chef
Manage and values the different food and beverage points of sale
Make sure the information are given t0 the concerned services
Develops team spirit and motivation by creating a good working atmosphere
Takes part in or validates recruitments
Organizes the welcome and integration of new employees
Prepares or checks the work schedules, ensuring that they are consistent with activity forecasts
Conducts annual performance appraisals and sets targets for the team
Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up
Helps employees improve their skills and provides support for career development
Applies labor legislation
Develops excellent relations with guests
Prepares the commercial action plan for the department and ensures implementation
Sets daily sales targets for the team
Analyses guests' comments and shares them with the team
Launches and deploys marketing initiatives in the local area in order to increase revenue
Works in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers
Knows the market and customer expectations
Keeps close track of what the competition is doing
Uses sense of creativity and innovation to facilitate commercial operations
Ensures that management results are in line with the hotel's targets
Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
Adapts department organization as required and manages headcount for optimum "prime cost"
Draws up, implements and ensures that internal checks are properly carried out
Ensures that the equipment and cultural assets of the department remain in good condition and working order
Checks inventories that have been carried out
Is responsible for keeping the equipment and furniture in good condition
Ensures machinery works reliably and follows up any technical work
Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected
Sets up an action plan based on the hygiene analysis results and tracks implementation
Applies and ensures application of the hotel's security regulations (in case of fire etc.)
Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)
Is responsible for the security of people and property in the area under his/her remit
SKILLS / QUALIFICATIONS REQUIRED
HND/ BSc in Hotel Management
Diploma or/and Certificate in Food and Beverage category in the related field
Minimum of 2-3 years working experience as a Food and Beverage Manager
Proficiency in communication and math skills
Ability to work in a team and supervise the subordinates
Quick decision making skills
Guest oriented, outgoing and service minded
Proficiency in the use of micros and other application programs
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