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Job Summary
Duties:Planning, Forecasting and Budgeting the revenues and cost for the department.
Staffing and scheduling of the associates and allocation of duties to ensure the maximisation of associate productivity and minimise payroll costs.
Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Surveys to draw an action plan.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Recruitment and Performance Appraisal & Management of associates in the department.
Develop & implement the annual plan using the Business Excellence Model framework, linking the department’s objectives to the unit’s overall strategy.
Manage and lead associates to ensure maximum productivity.
Oversee outlet managers and supervisors with the day to day running of their departments.
Oversee the daily activities of all the F&B outlets including banquets.
Work with the outlet chefs in the area of cuisine, menu planning & design for the various outlets / banquets.
Ensure through regular monitoring of GSTS and feedback, prompt, efficient and accurate service is provided to all guests.
Conduct regular meetings with the outlet managers and supervisors and constantly monitor guest concerns, compliments and suggestions.
Organise food festivals and develop guest loyalty and retention programmes.
Compile and review the monthly profit and loss statement for various outlets and assist the outlet managers with implementation
Ensure that all the operational standards set for all the equipment & processes are followed.
Maximise F&B profitability by implementing the cost containment strategies for all the outlets.
Prepare the promotion and marketing / PR plans for various outlets and execute the same.
Conduct refresher-training programmes for the associates and guide the new members of the department.
Maintain regular contacts with corporate and individual customers and build strong relationships with them.
Stay informed about local, national and international best practices / trends
Develop departmental trainers in association with the training department & oversee all the training activities within the department.
Ensure that the department procures the best quality raw material and cost-effective equipment.
Ensure that TPAM requirements are adhered to and that all associates are trained and aware of TPAM regulations.
Revise manager’s duty list to ensure that all areas of reporting and reconciling is covered.
Perform audits, ensuring that LQA are consistently followed and maintain positive audit results.
Ensure that KRA’s are updated and completed whilst identifying new KRA’s and allocating them to the different associates.
Address any grievance and counselling issues among the department associates.
Ensures that you work in a safe manner that does not harm or injure self or others.
Involved with Health & Safety within the department.
Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
Always Ensures effective implementation of the Code of Conduct.
Efficient implementation of all work-related instructions given by the superiors / management
Requirements:
Grade 12
A formal hospitality qualification
At least 2 – 3 years’ experience in a similar position
Fluent in English. Additional language advantageous
Experience in luxury hotels
Knowledge of other hotel services
Knowledge about Food and Beverage services including cuisines, menus, accompaniments, wines, beers, spirits, cocktails, tobacco, teas, coffees, other non-alcoholic beverages and the overall dining experience.
Rules of F&B service and service etiquette
F&B service skills and other operational skills
Professional guest interaction
Craven Cottage CC
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