Operation (70%):
• Address guest complaints in a timely manner and advise DGM/ GM about appropriate corrective actions taken.
• Implement policies and procedures for the Food & Beverage department including compliance of company standards relating to quality of products and services, subject to DGM/ GM’s approval.
• Greet VIP clients and suggest adequate menus & services, ensure their orders are satisfied.
• Ensure information is communicated effectively among all sections.
• Driver to delivery luxury experiences to guests and always maintain exceptional customer services;
• Provide ongoing feedback to staff, conduct performance appraisals, and disciplinary action, according to the company policy and procedures.
• Maintain records of special events, house counts, food covers and daily business volumes.
• Incentivize team members to maximize sales and revenue;
• Work closely with Chef and all kitchen personnel. Provides daily communication to ensure consistent kitchen to front of the house operations.
• Oversee operations of Food and Beverage outlets, double checking daily functions and informing amendment (if any) to related departments;
• Cooperate with Executive Chef in the creation of menus, beverage and wine list, while incorporating a menu pricing structure that will support the bottom line goals.
• Maintain good relationship with VIP clients and entice them to come to the outlets. Communicate with them directly from times to times and take good care of them.
• Plan and implement procedures for special events and banquet functions.
• Develop on- going professional development and training programs for food production, service and bar production/service personnel.
• Handle staff line- ups prior to all functions.
• Participate in selection procedure; train, coach and develop a successful and enthusiastic team of associates, and motivate staff members to maintain an efficient job performance.
• Conduct weekly F&B meetings to discuss: Financial results, Business plan, Changes in content of operation and New management policies.
Business Development (20%)
• Being the main contact point with partners, suppliers and clients;
• Meet & consult customers of F&B services with Sales Team;
• Maintaining strong, long- lasting relationships and expanding networks in F&B industry.
Other tasks (10%)
• Overseeing inventory and stock control monthly;
• Manage Master Wine List;
• Develop an operating budget for the department’s revenue outlets; after approval, monitor and take corrective action as necessary to assure that budget goals are attained and department
profits are maximized
• Undertake other tasks as assigned by DGM/ GM;
• Increase sales and minimize costs, including food, beverage
• Taking part in other projects as assigned by the Management Board.
