Main Duties

Administration

§ Ensures 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.

§ Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

§ Ensures the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.

Customer Service

§ Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

§ Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

§ Spends time in public areas observing associate-guest interaction and talking with guests, works through Heads of Department to coach associates in guest service skills as necessary.

§ Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

§ Maintains positive guest and colleague interactions with good working relationships.

Financial

§ Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

§ Ensures that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

§ Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

§ 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.

§ Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

§ Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

§ Participates in weekly yield and revenue management meetings actively, oversees the appropriate pricing structures to maximise yield and overall profits in Outlets and Events.

Marketing

§ Assists in the preparation, utilisation and update of the Annual Marketing Plan, broken down as necessary by department.

§ 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.

§ Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

§ Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

§ Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

§ Ensures that Path to Authentic Hospitality is implemented.

§ Ensures that Food and Beverage Departments respond to the results of the LRA and to ensure that the relevant changes are implemented.

§ Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§ Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

§ Ensures that all associates are up to date with the availability of seasonal and new products on the market.

§ Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.

Main Duties

Administration

§ Ensures 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.

§ Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

§ Ensures the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.

Customer Service

§ Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

§ Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

§ Spends time in public areas observing associate-guest interaction and talking with guests, works through Heads of Department to coach associates in guest service skills as necessary.

§ Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

§ Maintains positive guest and colleague interactions with good working relationships.

Financial

§ Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

§ Ensures that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

§ Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

§ 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.

§ Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

§ Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

§ Participates in weekly yield and revenue management meetings actively, oversees the appropriate pricing structures to maximise yield and overall profits in Outlets and Events.

Marketing

§ Assists in the preparation, utilisation and update of the Annual Marketing Plan, broken down as necessary by department.

§ 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.

§ Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

§ Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

§ Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

§ Ensures that Path to Authentic Hospitality is implemented.

§ Ensures that Food and Beverage Departments respond to the results of the LRA and to ensure that the relevant changes are implemented.

§ Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§ Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

§ Ensures that all associates are up to date with the availability of seasonal and new products on the market.

§ Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.