Job description
Your Day-to-Day
People
- Works with Human Resource Manager to ensure the departmental performance of staff is productive
- Ensures compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues.
- Train colleagues to make sure they deliver with compliance and to the standards we expect
- Adhere to hotel disciplinary procedures during major/minor act of misconduct.
- Works with Superior on manpower planning and management needs
Financial
- Anticipate market changes and review operations when necessary
- Conduct competitor analysis
- Actively pursue cost saving measures
- Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
- Manage wage and beverage cost
- Forecasting
- Stock control
Guest experience:
- Effectively manage the restaurant by ensuring the following:
- Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
- Adhere to opening and closing procedures
- Adhere to bill paying procedures
- Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
- Personally meet and farewell a minimum of 80% of your customers
- Encourage and motivate staff to provide optimum service during all shifts
- Share recommendations and guest comments to Chef and Food and Beverage Assistant Director to reflect current customer profile
- Develop and implement Promotions Calendar for F&B products in restaurant
- Manage special event concepts
- Create positive publicity opportunities
- Manage customer database and utilize effectively
- Up-sell property facilities
- Analyze food and beverage statistics through point-of-sale system
Responsible Business
- Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers
- Log security incidents and accidents in accordance with hotel requirements
Accountability
- Number of employees supervised – Direct - Food and Beverage Supervisors / Food and Beverage Attendants
- Annual Operating Profit/Payroll Budget – Restaurant Revenue Target
- Key Metrics – Restaurant Revenue Target
- Employee Satisfaction Survey