The Role
Key Deliverables and Responsibilities
To take time and get to know the guests, and to be committed to service excellence.
To generally promote and ensure good inter- departmental relations.
To assist the food and beverage manager in any task outlined/detailed by him/her.
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
Have the responsibility to ensure the safety and health at work and follow the Accor policy.
To provide service that is sincere, warm and enthusiastic, ensuring the guests satisfaction.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
Operations:
To participate in any Training/Developments schemes as recommended by senior management.
To report any equipment failures/problems to the Maintenance from the department.
To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
Attends (on instruction) all regular Food & Beverage department and banquet meetings, conducts daily pre- function briefings to maintain an open communication line with all assigned staff.
Monitors / handles the banquet reservation book.
To pass on any maintenance requests to the Maintenance.
Checks frequently the appearance (condition of uniforms) and grooming of assigned staff.
To be aware of all Food & Beverage / Banquet marketing activities and gets involved in their action plan.
Ensures that the immediate reliever is updated on all relevant operational issues.
Regularly tours all Banquets facilities, back and front of the house to ensure the highest possible cleanliness and maintenance standards.
Handles the timely set up of all venues according to the service settings and as outlined in the function sheets.
Coordinates with the Executive Chef all menu proposals presentations and other kitchen related requirements.
Be familiar with all related company documentation and especially with the relevant Operational Standards Manual for the department.
Administration:
To coordinate daily communication and briefings between the Food & Beverage Manager, Outlet Managers and fellow Department Heads.
To prepare and assists in sending out mailings.
To assist and handle follow- up matters where possible.
Monitors all official correspondence and quotations sent out by the department.
To prepare documents of all kinds as per individual specifications: e.g. price comparison study.
Responsible for filing of employee’s file.
To assist the Food & Beverage Manager and Outlet Managers with their secretarial tasks.
To attend meetings, takes minutes and distributes them afterwards. Follows up on minutes and actions.
To implement a daily follow up system.
To perform any other duties assigned by the Food & Beverage Manager.
Responsible for managing the Food & Beverage Manager’s diary in coordination with the Food & Beverage Manager.
If live entertainment is requested or offered he / she assures that all legal documents are available on hand in advance and copies are distributed to all concerned key personnel i.e. NOC, etc.
To set up a commercial database according to specific sources; updates and maintains the database regularly.
To set up a complete filing system and ensures the daily filing of memos, correspondence, information, etc.
To composes letters, memos and other mail on behalf of the Food & Beverage Manager.
To ensure all outgoing correspondence is typed, proof- read and distributed or sent to the highest possible standard.
To handle telephones, takes messages and prioritises where necessary.
