Job Description
Areas of Responsibility:
Participates in the development and implementation of business strategies for the Hotel which are aligned with Brand’s overall mission, vision, values and strategies
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Develops and implements strategies for food and beverage operations, marketing and sales that support achievement of the Hotel’s goals
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Participates in the development of the Hotel’s business strategies
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Monitors status regularly and adjusts strategies as appropriate
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Develops the annual budget in conjunction with the Executive team
Achieve revenue goals by developing and managing food and beverage marketing, sales and product strategies
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Analyses sales and competition on a regular basis and develops strategies to increase market share
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Develops and implements Food and Beverage marketing and sales plan
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Develops and implements menu offerings and pricing based on competition, market trends, costs etc
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Adheres to Brand’s marketing and sales standards
Maximises profitability by directing Food and Beverage operations
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Develops and implements Operating procedures and standards that support employees in their effort to deliver Yes I Can! service and teamwork
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Analyses business results on a regular basis and takes actions to improve results as appropriate
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Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis
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Determines appropriate staffing levels for forecasted business and schedules employees accordingly
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Develops annual budget recommendations and implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary
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Analyses and controls costs by adhering to Standards of Operations for forecasting, budgeting, scheduling, payroll control and other Expense Management Systems
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Evaluates food and beverage service quality and service levels regularly and implements strategies to improve areas of concern
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Sets objectives for each Department within the Food and Beverage Department and supervises the Department Managers
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Ensures Department adheres to Brand’s health, hygiene and safety policies
Develops and implements strategies and practices which support employee engagement
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Recruits and selects qualified candidates
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Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
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Communicates performance expectations and provides employees with on-going feedback
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Provides employees with coaching and counselling as needed to achieve performance objectives
Creates 100% guest satisfaction by providing employees with the training and resources they need to maximise employee engagement and deliver Yes I Can! service and teamwork
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Communicates and reinforces the vision for Yes I Can! service to employees
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Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis
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Uses teamwork to support guests and employees
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Seeks opportunities to improve the customer experience by seeking customer feedback, reviewing management reports and developing strategies to improve Department and Hotel services
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Forecasts expected covers based on forecasted occupancies to determine staffing levels
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Approves timesheets to ensure that staff work according to their rostered times and improve efficiencies
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Monitors Food and Beverage ordering, pricing, receiving and inventory procedures including Mini Bar to ensure that cost controls are met, monitored and maintained
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Supervises the taking of all food and beverage inventories
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Assists in the setting of beverage par levels, and supervises the maintenance of those par levels
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Ensures that staff can demonstrate technical skills with the assistance of the Food and Beverage Supervisors
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Manages and guides all Food and Beverage Supervisors in the day to day running of their relevant areas
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Ensures that all outlets are clean and ready for customers at all times
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Maintains product consistency by conducting inspections of seasoning, portions, and appearance of food served in the operation; performs necessary follow-up
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Prepares menus that are customer oriented; changes menus regularly to reflect local and national trend
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Monitors pricing by competitors
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Conducts regular inspections of competitor food and beverage sites
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Reviews the performance of currently used products
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Conducts formal taste panels as part of new recipe development and product testing regularly
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Selects, orients, and trains qualified employees
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Conducts effective employee meetings and counselling sessions
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Determines, communicates and monitors achievement of standards of performance on a timely basis
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Employs respectful discipline as required
Maintains safe working conditions within department and hotel
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Ensures safe working conditions within department and hotel
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Takes corrective action where required to improve safety of work areas
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Keeps General Manager promptly and fully informed of all
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problems or unusual matters of significance
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Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position
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At all times projects a favourable image of the Hotel to the public
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Develops and implements strategies in conjunction with the Executive Committee to achieve goals for Willingness to Return, Customer Complaints per Thousand and Customer Comment Index
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Supervises the examination of all food and beverage invoices, verifying quantities ordered and received against purchase Orders and par levels where relevant. Performs necessary follow up
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Maintains daily cost percentages for both food and beverage
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Assists in the preparation of the monthly reports
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Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities
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Assists in the preparation of the food and beverage budget.
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Monitors actual versus budgeted expenses; takes corrective action as necessary to ensure adherence to budgeted expenses
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Controls payroll costs for the department
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Revise, select and determine specifications and pricing of proposed hotel menus
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Works to achieve revenue and profit goals by developing and implementing strategies to increase revenue and cost controls
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Recommends any items to be included in the capital budget.
Can also connect at [email protected]
