Lead and be responsible for the implementation of the internal talent development program.
Assist in the preparation of the hotel’s annual budget and, more specifically, prepares,, monitors and controls the hotel’s Food and Beverage budget.
Be responsible for ensuring that all activities are carried out honestly, ethically and within the parameters of the local laws.
Spend a substantial amount of time during meal periods, functions, etc. in the outlets and on the floor with a hands- on approach.
Ensure that the standards of service in all outlets are in conformity with the requisite standards of the hotel and that they meet or exceed expectations by sending staff for training, etc.
Take personal interest in coaching, counseling, imparting discipline and developing subordinate associates.
Oversee the standards of cleanliness and hygiene in all Food and Beverage areas and takes appropriate action when necessary.
Contribute to risk management activities for the property.
Ensure the implementation and maintenance of beverage par stock in all outlets and oversees the stock taking and control.
Ensure that the Food and Beverage associates are selected, trained, evaluated and rewarded in compliance with the hotel’s Associates Management System.
Be fully conversant with the hotel’s health and safety, fire and emergency procedures.
Attend meetings and training as required by the General Manager.
Prepare, communicate and implement, in conjunction with the Executive Chef, menu change cycles for all restaurants.
Actively interact with guests, soliciting their feedback and promptly acting on any of the Food and Beverage division shortcomings.
Ensure the implementation and maintenance of O.E. par stock in all outlets and oversees the inventory taking and control.
Assist the General Manager in the overall running of the hotel by participating in the decision making of the hotel’s policies, philosophy, direction, goals and objectives and is responsible for their implementation thereafter.
Prepare, communicate and implement, in conjunction with the Executive Chef, an annual Food and Beverage promotion for all restaurants and assists Sales & Marketing in designing the advertising material for such promotions.
Be responsible for strengthening cost- profit ratios by continuously monitoring the Food and Beverage cost and performing financial performance analysis.
Direct and control all subordinate Food and Beverage staff to ensure that all day- to- day operational matters are handled on time and guests’ expectations are met.
Be responsible for all Food and Beverage pricing, maximizing outlets profitability while maintaining value- for- money principles.
Be responsible for submitting to the General Manager an annual business plan.
Oversee the performance of direct reports by providing guidance and assistance in the execution of their responsibilities and helping them set the agreed departmental objectives.
Support the Corporate Social Responsibility program of the Group through the implementation of policies and activities that contribute to environment- friendly practices and community- sensitive in the property.
Maintain an efficient administration within the Food and Beverage division preparing and submitting operational reports on time.
Ensure that the standards of Food and Beverage meet or exceed expectations by overseeing the quality, consistency and presentation in all outlets and making sure that they conform to the hotel’s requisites at all times.
