Finance and Business Management:
Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met.
Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition.
Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations.
Marketing and Sales:
Competitive Analysis: Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly.
Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively.
Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones.
Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration.
Guest Experience and Relations:
Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience.
Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience.
Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.
Operations and Administration:
Collaboration with Other Departments: Coordinate with Front Office, Room Reservations, and Sales Teams to ensure seamless execution of group requirements, involving the Executive Chef in relevant discussions.
Emergency Availability: Be available to Hotel Staff for emergencies, providing support and guidance as needed to ensure guest satisfaction and safety.
Ad Hoc Duties: Fulfil other duties as directed by the General Manager or Hotel Manager, demonstrating flexibility and adaptability in responding to changing business needs.
Maintenance Support: Contribute to overall Hotel Maintenance and cleanliness efforts, ensuring facilities are well-maintained and presentable to guests.
Facility Reporting: Report equipment and facility deficiencies promptly, coordinating with relevant departments to address maintenance issues and ensure guest safety and comfort.
Training and Development:
Menu Planning Assistance: Assist in menu planning and pricing, collaborating with the culinary team to develop innovative and profitable menu offerings.
Department Manual Maintenance: Develop and maintain the department manual, documenting standard operating procedures and ensuring consistency in operations.
Team Building: Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.
Training and Development: Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.
Performance Management: Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.
Qualifications
Previous Food & Beverage experience in a senior leadership role required
Computer literate in Microsoft Windows applications required
University/College degree in a related discipline required
Minimum 5 years of experience in a Premium Hotel.
Apply via :
jobs.smartrecruiters.com
