Main Responsibilities:

• Assist HR in developing and implementing formal training plans for the department
• Identify departmental trainers, assign training responsibilities and meet with departmental trainers monthly
• Make recommendations to Superior on team members’ matters and promotions
• Ensure that discipline prevails within the team and communicates any disciplinary issues to superior / HR manager
• Act as a coach
• Coordinate & supervise activities in his/her department
• Ensure Guests’ / Repeaters’ satisfaction at all times and be totally aware of their preferences
• Keep tract of popular / unpopular items on the different F&B outlets menus and Wine lists and respond accordingly
• Ensure that respective team projects a warm, professional and welcome image
• Handle and monitor of guests complaints and the relevant follow up action required
• Establish and maintain effective interpersonal relations and takes active interest in the welfare, safety & development of Team Members
• Formulate a short and long term Team Members work schedule. Maintaining a harmonious balance between necessary supervision and individual creativity
• Prepare the Departmental budget (Capex, Opex etc)
• Set the annual operating budget and ensures that it is strictly adhered to and managed on a monthly basis
• Establish cost management plan through product lining, minimal inventories of work supplies and equipment
• Establish cost management plan
• Follow up of the Departmental Budget on a monthly basis
• Prepare and ensure that duty roster for the department is done such that there is complete coverage at all times and to minimize overtime costs
• Follow up on punctuality, controls absenteeism and takes corrective actions where necessary
• Ensure that there is a proper planning and control of annual leaves for the department
• Monitor and control inventories of work equipment
• Manage each F&B outlet as independent profit centre
• Collaborate with the Executive Chef and HM to develop strategies and special events to promote sales
• Promote and attempt upsellings
• Liaise with Executive Chef / Outlet Managers on “daily / weekly specials” available for promoting in the outlets – check pricing
• Prepare and communicate the F&B Operations plan and monitors its implementation
• Consult with respective F&B outlet Managers about organisational aspects of special events / functions being planned
• Menu engineering processes
• Ensure that Outlets are in good running condition
• Effectively and efficiently control and supervise the day-to-day operations of all outlets
• Ensure proper grooming of team members as per standard
• Establish an effective control of the outlets
• Ensure that all F&B stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

• Diploma hospitality / tourism management or any other acceptable qualifications, but experience and career achievement are essential together with academicals requirements
• 10 Years experience in similar hotels, strong familiarity with hotel management system
• Fluent in English and French both written and spoken, a third language would be an advantage”