To provide maximum guest satisfaction whilst maximizing sales and controlling expenses.

Key Duties and Responsibilities

• To effectively and efficiently control and supervise the day-to-day operations of all Food & Beverage outlets of the hotel, and assist the Hotel Manager in operating the hotel.
• To be responsible and ensure that all the activities of the Food & Beverage Department are done and respected as per established hotel standards and procedures and further assist his/her team members in anyway possible.
• Ensure prompt, efficient and friendly service in all outlets, at all times. Ensures guest’s/ visitor’s satisfaction at all times.
• To define the budget of the Food & Beverage Department (together with the Hotel Manager) based on futuristic goals and objectives of the company/ hotel.
• To be responsible (Hotel Manager) in the selection and quotation of all items of the Food & Beverage Department.
• Follow instructions and understand the philosophy of the Hotel Manager and carry out these ideas.
• Is aware of availability of products.
• Agree and evaluate menus and wine lists, both content and pricing with the Hotel Manager, Executive Chef and Outlet Managers.
• Ensures that superb promotions are held in all outlets regularly to generate business and organise their advertising.
• Consult with superiors and respective F&B outlet Manager/s about organisational aspects of special events/functions being planned.
• Liaise with Executive Chef/ F&B outlet Mangers on “daily/ weekly special” available for promoting in the F&B outlets – check pricing.
• Ensure that all areas satisfy the most stringent hygiene and sanitation requirements.
• Ensure punctuality, control absenteeism and take corrective actions where necessary.
• Regularly check grooming (appearance, personal hygiene and uniforms) of team members according to hotel standards, and also team members attitude towards both internal (colleagues) and external guests.
• Be totally aware of guest’s/ visitor’s/ repeater’s preferences of food and wine, communicate to F&B outlet Mangers, and ensure that these preferences are adhered to.
• Circulate throughout the hotel, maintaining a high, yet not overpowering profile.
• To establish an effective all round control of the F&B outlets and the hotel in general, by carrying out regular spot checks.
• Ensure that established/agreed time parameters in service are respected by each and every single team member of all F&B outlets, and that service is professional, discreet and personalized at all times.
• Maintaining a strict control of all accounts.
• Approves discounts for guests as required, in liaison with superior.
• Establish a strict control to avoid theft of guest and hotel property.
• Ensure that all F&B stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• Regularly check all working areas and operating equipment’s of the F&B Department, for maintenance requirements and follow up.
• Keep tract of popular/unpopular items on the different F&B outlets menu/s and Wine Lists and respond accordingly.
• Monitor Food & Beverage outlets financial/operational results.
• Communicate with the Hotel Manager on day-to-day matters through incident logbook.
• Personally discuss non-routine matters with the Hotel Manager, Corporate F&B Director, F&B outlet Managers, Head of Department/s.
• To keep accurate records of tasks and duties performed everyday in the respective books.
• To counter/verify and approve the Duty Roster of F&B outlet Managers, ensuring sufficient coverage duty peak occupancy periods.
• To be familiar with the hotel’s emergency plans in case of fire, bomb threat and so on, and procedures for “Lost & Found” items.
• To comply with health and safety regulations and procedures, observe safety precautions and use safety equipment.

• Any other cognate duties and responsibilities that may be assigned by the Hotel Manager to facilitate the smooth running of the Department and/or hotel.
• May not make policy or procedural changes without prior approval of the Director, Human Resources.
• May not make statements to the press.
• May not make changes to or in any way concerning standard operation procedures without authority of the Director, Human Resources.
• May not authorize salary and wages adjustments.
• No new employment/ termination of employment without Director, Human Resources and General Manager’s approval.
• May discipline staff in liaison with the Director, Human Resources and in accordance with the company’s disciplinary procedures.

 Skills, Experience & Educational Requirements

• University Degree in related field
• At least 5 years experience in related field, preferably with working experience in the Hotel Industry.
• Ability to articulate and write fluently in English.
• Computer Knowledge in Microsoft Word, PowerPoint, Excel, etc.
• Experience in press and guest relations.
• Excellent communication skills internally within the organization, as well as externally with respective agencies and media-related parties.
• Foreign language skills would be an advantage.
• Resourceful, resilient and efficient at problem solving.
• Well groomed.