Provide a professional, advisory, and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.
Develop and implement Food and Beverage promotions, strategies, and special events in conjunction with the Executive Chef and the Director of Sales and Marketing.
Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
Maintain all equipment within the outlets eg. Menus, linen, chinaware, glass, electrical equipment, and Point of Sale system.
Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets.
Implement control procedures to minimize errors, fraud, and waste.
Ensure that the property is seen as being the principal innovator in the market place.
Handle Food and Beverage complaints in a timely and effective manner.
Prepare monthly outlook/forecast reports.
Negotiate Food and Beverage contracts within corporate guidelines.
Conduct development and performance reviews, identifying key personnel for further development and structured career pathing.
Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
Participate in the preparation of the Strategic Business and Operating Plans.
Ensure compliance with legislated health and safety requirements within the workplace.
Comply with all Corporate and Hotel Standards and Procedures
Actively promote a work environment, which cares for guests and associates alike.
It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.
Main requirements:
3 years of progressive experience in 4-5 stars hotel.
Passion for leadership and teamwork
Eye for detail to achieve operational excellence.
Bachelor’s Degree in Hotel Management or related field.
Effective verbal and written communication skills in English.
