This job is expired
Beverages Manager
- Black River
- Negotiable
- Permanent
- Added 21/08/2024
- Closing 20/09/2024
Be the host and communicate with guests to achieve satisfaction, quality and high standards of service for customers
| Take part in training and implement accordingly | |||||||
| Keep superior informed about all unusual matters concerning any plans affecting his/her area | |||||||
| Ensure proper grooming of all F &B staff as per hotel standards | |||||||
| Report any complaints or any other problems that may arise | |||||||
| Coach Team Members to develop their skills, maximise performance and provide career support | |||||||
| Motivate and be proactive in encouraging team commitment and spirit | |||||||
| Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction | |||||||
| Give relevant and up-to-date information to guests | |||||||
| Provide the maximum of services & attention during guest stay (anniversary/special diners/etc). | |||||||
| Collect guests' comments | |||||||
| Participate actively in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
| Promote upselling | |||||||
| Minimize wastage | |||||||
| Be proactive in maximising sales and generating revenue | |||||||
| Ensure energy saving (electricity, water) | |||||||
| Ensure that the Bar & Beach is running in an efficiently manner and proper service offered at all times | |||||||
| Assist in setting the tone and help customers feel welcome | |||||||
| Take positive action to meet department objectives and targets | |||||||
| Assist in managing the financial aspects of the beverage operation, including: operating the bar within the budget requirements, and successful identificatication of expense reduction through cost control | |||||||
| Organise and record daily/monthly objectives review meeting | |||||||
| Monitor proper guest service in the bar and beach | |||||||
| Ensure that all administration procedures are strictly followed | |||||||
| Ensure all guest requests, enquiries and complaints are responded promptly | |||||||
| Liaise with F&B manager for all operational tasks with all documents and reports on daily, weekly and monthly basis | |||||||
| Check the quality of food delivered from the kitchen and beverages from bars | |||||||
| Be fully aware of beverages benefits associated with brand loyalty card | |||||||
| Input new ideas for service and products (according to Heritage guidelines) | |||||||
| Ensure that procedures concerning recording of stock movements is adhered to | |||||||
| Ensure security, functionality and proper handling of equipment and ensure that faults and defects are reported to | |||||||
| Ensure security, functionality and proper handling of equipment and ensure that faults and defects are reported to Maintenance and auctioned without delay | |||||||
| Ensure stock items in the bar are always within expiry date, mise-en place, Guest drinks and are served as per hotel’s standards | |||||||
| Ensure that guest receive excellent service and magnifique experience at the bar | |||||||
| Communicate pertinent information to the artists, (such as house count, VIP guests and menu changes) | |||||||
| Delegate and manage distribution of workload effectively | |||||||
| Prepare roster and seeing that it is abide to | |||||||
| Undertake any other duties as and when required by management | |||||||
| Ensure that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations | |||||||
| Has full knowledge of the department’s menu and drink list | |||||||
| Be aware of guests/visitors/repeaters preference of food and beverages | |||||||
| Organise the work for the team, including the need to multi-skill in employees' job requirements, checks the quality and speed of waiter/waitress, bar-waiters/waitress & barman during service | |||||||
| Ensure information is properly passed on to the team (Restaurant, Bar & kitchen briefings and debriefings, etc) | |||||||
| Take part in monthly inventories and manages stocks under his/her responsibilies | |||||||
| Analyse results and implements corrective actions as necessary | |||||||
| Ensure that all stocks and supplies are requested on time, correct levels maintained and stored under optimum conditions | |||||||
| Respect the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) | |||||||
| Be aware and participates in any functions held in the hotel | |||||||
| Keep track of any overtime or casual labour on a daily basis | |||||||
| Supervise attractive wine display in the bar on a daily basis | |||||||
| Comply with all the sustainability commitments and practices implemented within business units | |||||||
| Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society |
Veranda Tamarin Hotel
- Tamarin Bay, Royal Road, Tamarin, Mauritius, Tamarin, Mauritius