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Mô Tả Công Việc
- Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Oversees the preparation and update of individual Departmental Operations Manuals.
- Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
- Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
- Achieves the monthly and annual personal target and the outlet’s revenue.
- Assists in the preparation of the Annual Business Plan for Food and Beverage.
- Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.
- Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
- Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
- Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
- Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
- Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
- Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
- Conducts monthly inventory checks on all operating equipment and supplies.
- Liaises with the Kitchen and Beverage Department on daily operations and quality control.
- Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
- Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
- Plans and implements effective training programs for employees in coordination with the Training Manager and Departmental Trainers.
- Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
- Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- Provides feedback on the results of the Employee Engagement Survey and ensures relevant changes are implemented.
Yêu Cầu Công Việc
- Diploma or Degree in Food and Beverage, Hospitality Management or equivalent is an advantage
- Minimum 5 years’ experience in a similar capacity
- People and customer oriented, motivator and self-starter
Hình thức
Quyền Lợi
- Insurance
- Training & Development
- Accommodation - Hoiana Staff Village
- Annual leave
- Heath checkup
- Employee shuttle bus service
- Uniform
Mức lương
Thỏa thuận
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