Preferred Experience

• Minimum 8 years of experience in a related F&B/hospitality field.
• Computer literate, with experience using hotel management and F&B systems such as Opera, MICROS, WinHMS, or equivalent.
• Fluent in English and French, both written and spoken.
• Knowledge of a third language would be an advantage.

Purpose of the Role

To plan, organise and coordinate the activities of the Food & Beverage Department, ensuring that all outlets operate efficiently, successfully and profitably while consistently meeting the required service, quality and operational standards.

Role Responsibilities

People Management & Development

1. Assist the Superior / HR in the selection, recruitment and promotion of Team Members.
2. Conduct performance appraisals and identify appropriate training and development needs.
3. Work closely with HR to develop and implement formal departmental training plans.
4. Identify departmental trainers, assign training responsibilities and conduct monthly follow-ups.
5. Make recommendations to the Superior regarding Team Member performance, development and promotion.
6. Ensure discipline is maintained within the department and promptly communicate disciplinary matters to the Superior / HR Manager.
7. Act as a coach and mentor to Team Members.
8. Ensure regular on-the-job training is conducted.
9. Prepare and manage departmental rosters according to operational requirements.
10. Maintain effective interpersonal relationships and take an active interest in the welfare, safety and development of Team Members.

Operational Management

1. Coordinate and supervise all activities within the department.
2. Prepare, communicate and monitor the implementation of the Kitchen Operations Plan.
3. Ensure all F&B outlets are properly managed and maintained in good operating condition.
4. Ensure that all operational activities are carried out in accordance with established standards and procedures.
5. Maintain good housekeeping and cleanliness standards within the department.

Guest Experience

1. Ensure guest and repeater satisfaction at all times and maintain awareness of guest preferences.
2. Ensure the Team consistently projects a warm, professional and welcoming image.
3. Handle and monitor guest complaints, ensuring appropriate follow-up and resolution.
4. Interact regularly with guests to obtain feedback and identify opportunities for improvement.

Financial & Commercial Management

1. Prepare the annual operating budget and ensure that it is effectively managed and adhered to.
2. Establish and implement an effective departmental cost management plan.
3. Manage each F&B outlet as an independent profit centre and monitor its performance.
4. Work closely with the Executive Chef and GM / HM to develop strategies and special events to increase sales and revenue.
5. Implement measures to minimise wastage and improve cost efficiency.

Quality, Safety & Compliance

1. Ensure Team Members operate in accordance with the Quality Management System.
2. Ensure compliance with all Safety & Health regulations, policies and procedures.
3. Ensure that all departmental standards are consistently maintained through appropriate training and monitoring.

Sustainability

1. Participate in the hotel's Eco Standards and Sustainable Responsibility initiatives.
2. Ensure the efficient use of resources, including electricity, gas and water.
3. Comply with all sustainability commitments, initiatives and practices implemented within the business unit.
4. Report any matter that may have an impact on the environment or society to the Sustainable Development Department.

General

This job description indicates the general nature and level of work expected of the position. It is not intended to be an exhaustive list of all duties, responsibilities or activities required of the incumbent. The incumbent may be required to perform other duties as assigned by Management. This job description may be reviewed and updated periodically, with the agreement of all parties, to reflect changing business and operational requirements.