Table of Contents
- Provides positive leadership to all people within the Food & Beverage Department. Recognizing that productivity and customer satisfaction are best achieved via a positive workforce; it is expected that recruitment, training, motivation, working conditions, internal communications, quality control, employee empowerment and staff recognition will be managed in a manner to insure a positive and productive staff.
- Acts as a positive, contributing member within the hotel’s management – encouraging communication, cooperation and assistance among all staff.
- Demonstrate a commitment to personal guest service excellence
- Ensure that Guest and Colleague concerns are resolved in a professional and timely manner
- Review industry trends and competition for new and innovative product and service opportunities.
- Effective recruitment, selection, training and performance management for all positions within the department
- Develop/update job descriptions, job task checklists, training manuals, systems and procedures for all positions and ensure they are clearly documented and easily accessible.
- Develop a strong team through consistently effective leadership, operations and succession planning
- Coach and mentor leaders and colleagues to allow them to exceed guest expectations and provide a path for career development
- Establish effective goals, measurements and action plans for the department in all pillars; Colleague Engagement, Guest Satisfaction and Financial results
- Operational Duties
- Assures that, standards of quality and procedures established for the Food & Beverage Department are understood and implemented in all food and beverage outlets and departments.
- Supports the General Manager in insuring that professional development opportunities are made available to members of the F&B management group whether in the form of “cross training”, “special courses” advancement and promotion, or in some other form.
- Ensures that, high standards of professional conduct and ethics are adhered to by yourself and your staff in dealing with colleagues, employees, customers, vendors, contractors and the community in which the hotel is located.
- Should be familiar with the major relevant Mövenpick Hotels & Resorts Operational Standards relevant to her area of responsibility as well as the local/domestic policies and procedures and consider them within her/his daily scope of work.
- Create programs to drive revenues in the outlets, including unique events throughout the year, seasonal programming for holidays, etc. to drive F&B revenue
- Manage social media content on behalf of the outlets to drive revenues, awareness, and reputation of our F&B programming
- Ensure the outlets are reviewing upcoming business volumes and posting positions accordingly
- Participate in the budget process for your respective F&B outlets
- Review and revise outlet and room service menus
- Ensure all corporate programming is in place
Your experience and skills include:
- Service focused personality is essential and previous leadership experience required
- Proven ability to build and maintain good relationships with all stakeholders
- Communicate thoughts, actions and opportunities clearly with strong networking skills
- Ability to lead by example, believe in a strong team culture and set the scene for high performance.
- 3-4 years F&B Management experience in 5 * Hotels .
- Working knowledge of In Room Dining, Serving & Bartending is an asset
- Excellent communication and organizational skills
- Highly motivated, organized, goal and results oriented individual who thrives under pressure
- Proven ability to effectively lead, motivate and develop a team
- Under the direction of the Food and Beverage Manager or his/her delegate, and within the limits of established Mövenpick Policies and Procedures, the Assistant Food &Beverage Manager manages and oversees all aspects of the assigned Food and Beverage Operations.
- Responsible for the day-to-day operation of the assigned Food And Beverage service sections and informs the Food And Beverage of any decision taken which did not require his/her action and any other relevant information.
- Controls and analyzes, on an on-going basis, the level of the following:
- Merchandizing & Marketing
- Strong understanding / experience of Hotel Operations in a multi-cultural environment.
- High level of drive for results; adaptable and flexible with the ability to build relationships.
- Strong planning and organizing skills with great attention to details.
- Excellent guest relations, problem solving and time management skills
- Excellent written and verbal communication in English.
- Working knowledge of Micros
- Four-year college degree in Hotel and Restaurant Management required.
- EXPERIENCE
- At least five years’ experience in related field preferred.Hotel restaurant management experience preferred.
- Experience with supervision of employees required.
- Hospitality experience preferred
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