Job Description
Key Measurable Goals
• Identify, organize and monitor staff training need regularly if not on daily basis.
• Carry out Members feedback analysis and share weekly summary with action plan
• Enforce Control System on F&B expenses
• Improved F&B Sales levels and achieve the stated Financial goals for the department
• Achieve desired employee motivation in F&B
• Conducting appraisals for F&B Service & Bar Staff
• Participating in interviews for the departmental personnel
• Developing popularity indexes of F&B product items
• Managing the service processes efficiently
• Managing functions diary and follow up on cancellations/ payments
• Circulating the events function list summary to all relevant departments daily
• Monitor staff discipline issues and manage appropriately
• Timely responses to members complaints and complements
Duties & Responsibilities
• Responsible to F&B Manager
• Compiles annual budget, variance reports, weekly department reports, comp and any other reports deemed necessary.
• Monitors work of employees to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels, guides and instructs assigned personnel in the proper performance of their duties.
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by HR.
• Establishes and administers training programs within the outlet, including new employee’s orientation.
• Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards.
• Coordinates the maintenance and development methods for high-quality Service of food and drink
• Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours in all outlets.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Directly supervises reception and all functions in the Club.
• Recommends to the Food & Beverage Manager operational efficiencies that may be adopted to enhance smooth operations of the department.
• Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
• Responsible for ordering supplies, and inventory control and establishing relationships
• Responsible for food hygiene, and health and safety issues
• Responsible to assist in menu planning, development and meal specials
Key Skills
• Supervisory skills
• Interpersonal skills
• Communication (oral/written)
• Proactivity
• Ability to handle pressure
• Computer proficiency
• PR Skills
• Ability to work long hours
Qualifications and Experience:
• Diploma/Advanced Certificate in Hotel Management/F&B Service from a reputable institution.
• Degree in Hospitality an added advantage
• Over Three years’ experience in the Hospitality Industry two of which must be in a supervisory position.