Demonstrate financial acumen, understand
daily budgets for APC /Covers and sales for venues and drive it with team in
briefings through upselling and suggestive selling.
Ensure team is trained and checked on billing
procedures in each shift, immediately report discrepancy to manager on shift.
cost effectiveness of all aspects of operation.Develop and implement cost
saving and profit enhancing measures.
and control stock ensuring par levels are maintained. Anticipate and maintain all material and
supplies ensuring their availability.
usage of food and consumables items and appropriate usage of equipment, tools
and service equipment ensuring the equipment is used in a correct and safe
team is trained on how to reduce breakage and the same is tracked each week
along with associates.
promotional activities / events budgets to assist manager / asst. manager in
OS&E inventory is controlled and managed for any pilferage.
the day to day operations of the restaurant to ensure compliance with all
policies, procedures, standards and aiming at satisfying and exceeding the
pre and post shift duties to reporting associates.
inspect dining areas to ensure station and table set-ups are complete and
assign various side duties for servers. Oversee that dining area and servicing
equipment are clean, well maintained and meet all hygiene, health and safety regulations.
in the identification of training needs and the development of a training plan.
Provide coaching and conduct training for all reporting associates to ensure
that service standards are followed.
Educate, train, develop, coach and manage all
employees to ensure the efficient running of the restaurant i
n order to maximize associate satisfaction,
productivity, guest satisfaction and consequently profitability
a complete understanding of the Hotel’s associate handbook and adhere to the
regulation contained within.
maintain a high standard of personal appearance and hygiene at all times.
well versed with pre –opening OS&E and ensure team is trained on same for
cost and the same is done as a team activity.
ownership of delivering guest experience and drive continuous improvement.
with all events in the restaurants and bars, as well as coverage of their
100% completion of mandatory E-learning trainings with self and team.
our winning ways, values with all associates in team.
and drive Heartbeat scores.
and practical knowledge of service terminology and of various international
of kitchen terminology, including ingredients and methods of preparation.
knowledge of restaurant equipment.
Check all stock, requisitions and equipment daily
and manage par stock.
Follow control procedures to minimise errors, fraud
well versed and knowledgeable of Crowne Plaza Fire and Evacuation procedures as
well as health and safety requirements in the Workplace. Ensure Associates are
aware of their duty of care as determined by legislation and that they maintain
all risk management trainings are done in line with IHG standards.
Deliver a consistent branded guest experience
through the full implementation of Crowne Plaza brand standards within the
hotel by the opening date.
To see that all back of house restaurant areas are
cleaned and equipment stored before the end of day’s trade,all equipment to
repair is tagged and work orders are submitted with equipment to engineering
and not to be kept in BOH.
with Front Office, Meetings and Convention team to ensure all are aware of
College diploma/ degree in Hotel Management, Minimum
1year experience in similar position.Must be able to speak local language(s)
and have a positive attitude.
Food & Beverage
Sep 9, 2017, 6:29:00 PM