Job Purpose
Plan, organise, control and guide the activities in the F&B department so as to ensure the delivery of quality service to the hotel customers and increased profitability for the organisation. Provide leadership and direction to the department
Responsibilities
Initiating and implementing the department’s operating standards and procedures for the smooth running of the department
Ensuring the maintenance and the delivery of quality standards that comply with the health and safety measures for the department
Managing the staff complement so as to guarantee its smooth running and efficiency.
Managing the staff performance and career growth
Resolving customer complains/ assessing customer feedback and corrects
Giving guidance on new and innovative menu and services to meet customer expectations. Training on new menu
In liaison with Food Production, manage the dining reservations in respect to menu, pricing and special packages and keep within budget
Marketing the Hotel products so as to achieve the financial goals of the hotel
Acting as the duty manager
Addressing customer feedback
Any other duties delegated by the General Manager
Qualifications
Communication – The ability to communicate clearly and persuasively, orally or in writing
Team orientation – ability to work cooperatively with other members of the team (HODs) with a full understanding of the role to be played as a team member
People management – Ability to manage and develop people and gain their trust and cooperation to achieve results. Managing resources, people, programmes and projects
Leadership – Capacity to inspire individuals to give of their best to achieve the desired results
Customer Focus – Looking after the interests of the hotel guests and ensuring that their wants, needs and expectations are met/exceeded.
Business awareness – Capacity to understand the business needs and priorities of the organisation and the capacity to identify and explore business opportunities.
Knowledge, Qualification And Experience
University Degree in Hotel and Hospitality Management
7 years’ experience in the hotel industry in comparable roles
Knowledge of ISO & FSMS standards is an added advantage
