Develop and implement Promotions Calendar for F&B products
Manage special event concepts
Anticipate market changes and review operations when necessary
Conduct competitor analysis
Up-sell property facilities
Actively pursue cost saving measures
Recycle wherever possible
Liaise with Sales Manager during tender process to obtain new accounts, Food and Beverage specific
Manage wage and beverage cost
Forecasting
Stock control
Analyse food and beverage statistics through point-of-sale system
Monitor upselling process and revenue on regular bases
Under the assistance of the senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
On an ongoing basis, control and analyze departmental costs to ensure performance against budget, implementing corrective measures where necessary to produce positive business results
Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements
PEOPLE
Effectively manage the restaurant by ensuring the following:
Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
Supervise all restaurant Team and assure all standards are maintained
Open and close restaurant with full responsibility on hand
Adhere to opening and closing procedures
Adhere to bill paying procedures
Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
Personally meet and farewell a minimum of 80% of your customers
Encourage and motivate staff to provide optimum service during all shifts
Morning Briefing focuses –
Forecast busy operation vs last year
Communicate upselling items focus Beverages and Particular dishes
Communicate any People Birthday/ Events/ activities
Motivate and Inspire team
Coach, Coach, and Coach
Provides leadership and guidance to all team members
Conduct interviews of potential employees who have been recommended by Personnel
Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:
Plan for future staffing needs
Recruit in line with company guidelines
Prepare detailed induction programs for new staff
Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs
Actively work at developing your staff and identify high potentials
Maintain training records for all direct reports and ensure they do the same for their staff
Conduct probation and formal performance appraisal in line with company guidelines
Coach, counsel and discipline staff, providing constructive feedback to enhance performance
Approve leave requests after considering peaks and troughs in the business
Regularly communicate with staff to maintain good relations
GUEST EXPERIENCE
Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
Create positive publicity opportunities
Manage customer database and utilize effectively
Review Guest Comments Card & Feedback and handle personally with care
Check reservation list and VIP booking / big groups assuring proper preparation
Assure the manning is up to Par for the forecasted operation
Visit tables and check on guest on an ongoing basis
Handle guest complaint and assure superior service is provided at all times and No Guest leaves the hotel not happy.
Demonstrate service attributes in accordance with industry expectations and company standards including:
Being attentive to Guests
Accurately and promptly fulfilling Guests requests
Anticipate Guests needs
Maintain a high level of knowledge which affects the Guest experience
Demonstrating a ‘service’ attitude
Taking appropriate action to resolve guest complaints
Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
Co-ordinate the day-to-day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
Greet function organizers on arrival and ensure that their requests are dealt with
RESPONSIBLE BUSINESS
Check food timing / drink timing as needed
Support by running food (taking food out) to tables as needed during busy operation
Pre-bus tables as needed during busy operation
Assure that the opening procedures and closing procedures check list for each outlet is properly implemented
Assure the weekly maintenance and other preventive maintenance is ongoing
Ensure the details on the event order are delivered
Follow up problems which may arise from event order and room allocations and rectify as soon as possible
Maintain master file of banquet functions
Supervise VIP functions as required
Oversee all service and set ups
Ensure rooms, quality of food and final set up are inspected regularly
