Achieve Food and
Beverage Margins
- To achieve
food and beverage revenue targets and profit conversions are achieved
using a “living” Sales & Marketing Plan.
- To maintain
existing and build new relationships with suppliers with the objective
of negotiating prices within budgeted guidelines.
- To ensure that
all invoices are processed on a weekly basis and that all purchase
orders are agreed and signed by the General Manager before the orders
are placed.
- To plan and
manage staffing levels effectively in accordance with the hotel’s
occupancy, events, forecasts and budget.
Delivery of Food,
Beverage, Conference and Events Services
- To ensure that
all food and beverage staff are trained on product knowledge and wine
specifications.
- To ensure that you have adequate staffing levels
to meet the demands of peak trade and the needs of our guests.
- To
professionally address any queries from guests.
- To
review and formulate internal reporting systems required by departments.
Systems
and Administration Management continued:
·To ensure that no unauthorised suppliers are used.
·To carry out a minimum of bi-weekly standards audits in
the kitchen together with the Executive Chef
·To carry out an accurate stock take on a weekly basis
or as requested and be actively involved in the month stock take with the
outside auditors.
Team
Management
·To drive team performance
to achieve revenue targets and budget productivity targets.
·To provide and
effectively communicate clear direction to the team especially during peak
business.
·To manage poor
performance or non adherence to company / statutory health and safety standards
through
the appropriate training or disciplinary action.
·To effectively recruit,
select and manage team members who meet the current and future needs of your
department
and the hotel.
·To ensure weekly meetings are carried out in all departments
under your control to ensure effective
communication.
·To ensure that all
team members are up to date regarding events, company activities and
objectives.
·To conduct regular training assessments of all team
members and formulate a departmental training plan to
meet the current and future needs of your department.
·To conduct the annual appraisal process for all your
team members.
Health, Safety and Food Hygiene
Management
·To keep continually updated of Health and Safety and Food
Hygiene legislation. Implement required policy
adjustments.
·To comply and implement all statutory requirements
regarding fire, health and safety and food hygiene so as
to ensure the well being of yourself,
guests and all hotel staff.
·To ensure that all your team members are aware and
comply with their responsibilities with regards to fire,
health
& safety and food hygiene statutory requirements
·In-conjunction with the Health & Safety and General
Manager create a safe working environment which
includes accident prevention
principles.
·To build and maintain a relation with the Police, Fire
Brigade, Ambulance Services, EHO, Fire Prevention
Officer and other equivalent bodies.
