FOOD & BEVERAGE DEPARTMENT
Manage Food and Beverage Operations
• Oversee the management of Outlets
• Oversee the management of the Kitchen
• Oversee catering operations
• Oversee banquet operations
EXECUTIVE COMMITTEE
Provide Support to Executive Management
• Represent the department in Executive Committee meetings
• Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
MANAGEMENT/ STRATEGIC PLANNING
1. Strategic Plan and Development
• Set up systems to monitor achievement of department goals and objectives
• Manage department strategic plan
• Establish standards and procedure for the production of food and services. Continually update them as and when required.
• Establish Policy & Procedure for the various process within the department.
• Manage the development of department operating plans and reports in order to improve
• Institute suitable processes to allow for the efficient and effective utilization of the departmental resources
• Institute suitable processes to allow for introduction of managed change within the department
• Design internal reporting systems required by the department
• Develop procedures for implementation and monitoring of reporting systems
2. Legal Issues
• Ensure compliance with business operations laws
• Ensure compliance with hospitality operations laws
3. Sales & Marketing
• Access sales and marketing data
• Oversee the preparation of sales and marketing plans
• Manage the development of new products and services
• Oversee the development of marketing strategies
• Promote products and services
• Evaluate sales and marketing strategies
4. Quality Management Systems
• Develop mission statements for the department
• Develop quality management systems
• Measure the quality of service
• Manage quality improvement
• Establish bench marketing for the hotel
• Quality Management Systems - Monitor the implementation of quality management systems
5. Economic/ Political/ Social Issues related
• Take into account external economic issues when planning and making decisions
• Anticipate economic business level fluctuations
• Monitor information and trends in the industry
• Interpret economic data
• Consider political and social influences on business
6. Tourism Issues related
• Take into account tourism issues in planning and decision making
• Analyze tourism data
• Liaise with relevant parties
• Identify major environmental and heritage issues
FINANCE MANAGEMENT
1. Department Finances
• Prepare and manage an effective cost budget with measurable targets for the Department within the financial parameters set down by the hotel budget
• Effectively monitor and analysis variations from the budget
• Develop systems that measure the cost effectiveness of the department
• Prepare financial performance reports
• Develop procedures that track, report on, and control the running costs of the department
• Plan bonus, commission and incentive schemes for associate in accordance with the marketing budget and hotel standards
• Maintain remuneration scales in accordance with financial and marketing objectives
PURCHASING/ STOCK
• Develop and monitor the implementation of purchasing procedures
• Develop purchasing specifications
• Assess tenders for goods and services
• Negotiate prices and terms of purchase
• Prepare budgets for purchases
• Establish economic order quantities
• Develop stock control procedures
• Purchase stock/ inventory according to purchasing procedures and specifications
• Handle and stock according to stock control procedures
HUMAN RESOURCES
1. Work Operations
• Coordinate work operations within the department/ unit/ outlets
• Develop performance standards for operations in the department/ unit/ outlet
• Assess work operations and prepare plans to implement change when required
• Coordinate operations between other departments/ units
• Monitor productivity of the unit
2. Industrial Relations
• Prevent and resolve grievances
• Counsel associate and prevent work related problems
• Resolve disputes
• Discipline associate
3. Associates Management and Development
• Determine and plan for future associates’ needs
• Recruit associate
• Prepare associate rosters
• Facilitate multi-skilling
• Maintain up-to-date associate records
• Assist with the planning and delivery of orientation programs
• Implement associate performance appraisals
• Carry out exit interviews
• Provide ongoing advice and support to associate under your supervision
• Supervise associate performance
• Implement appropriate management practices that provide associate motivation and communication
• Provide one to one instruction to associate members when required
GUEST SERVICES/ SALES
1. Guest Services and Quality Management
• Manage the delivery of high quality service to guests
• Manage the development and implementation of guests service strategies
• Deliver high quality service to guests
• Ensure guest needs and reasonable requests are met exceeded.
• Seek opportunities to continually improve guest service
• Establish and maintain effective guest relations
• Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image
• Communicate with guests in a manner which promotes goodwill, trust and satisfaction
• Take appropriate action to resolve guest complaints
2. Sales and Promotion of Products and Services.
• Continually develop sales and promotional strategies for the Hotel’s products and services
• Cooperate with PR department to promote the hotel and Hotel products and services
• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
COMPUTING
1. Computer Systems
• In conjunction with Information Systems Manager:
• Purchase software for the department/ unit/ outlet
• Maintain security of data
• Resolve systems and equipment problems
2. Human Resources Management Program
• Access and use the Cadena Human Resources Management Systems
• Ensure all the attendance record is correct for the benefits of the staff.
3. Food & Beverage Point of Sale System
• Access and use Food & Beverage POS programs
SAFETY/ CLEANLINESS/ MAINTENANCE
1. Safety/ Security/ Maintenance
• In conjunction with the Safety/ security Manager manage the development and implementation of safety/ security policies and procedures for the department/ unit/ outlet
• In conjunction with appropriate personnel manage the development and implementation of security/ maintenance programs for the department/ unit/ outlets
2. Safe and Secure Working Environment
• Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures
• Initiate action to correct a hazardous situation and notify supervisors/ managers of potential danger
• Adhere to the hotel’s security and emergency policies and procedures
• Be familiar with property safety, current first aid fire emergency procedures
• Log security incidents and accidents in accordance with hotel requirements
3. Cleanliness/ Maintenance Programs
• Adhere to hotel cleanliness/ maintenance programs
• Ensure a high level of cleanliness is maintained in the work areas.
COMMUNICATION
1. Communication/ Administration Systems and Procedure
• Develop, implement and monitor hotel communication systems and procedures
• Develop appropriate administrative policies and procedures in accordance with hotel goals and guidelines
• Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
• Deal effectively with guests and workplace colleagues from a variety of cultures
• Work effectively in a team
• Prepare and maintain files, reports, letters, memorandums and other relevant business documentation
• Ensure all reporting and servicing deadlines are met on a timely basis.
2. Employee Relationships
• Prepare and conduct meetings and group presentations to keep associate/ management/ other parties informed of hotel operations and other relevant issues
• Plan team systems and structures
• Set team goals in consultation with team members according to hotel/ department goals, policies and practices
• Manage cross cultural communication
3. Effective Interpersonal Skills
• Maintain personal presentation to hotel
• Demonstrate professional attitude and behaviors at all times
• Analyze, evaluate and improve your personal performance on a continual basis
4. Quality Systems
• Update and comply with the hotel quality assurance principles
5. Compliance with all Hotel and Corporate Guidelines
• Abide by the Hotel Code of Conduct
• Abide by the Hotel Employee Handbook
• Abide by both the Hotel and procedures

• 2 months of probation with full salary & service charge.
• Team building activities.
• Annual Summer Outing/Health checkup
• Accident insurance 24/24
• Attractive Medical package
• Uniform, Laundry service is provided by Hotel
• Delicious and nutritious meal at Hotel's Staff Cafeteria
• International working environment and friendly teammates.
• Other benefits according to Company's policy.

• Education and Experience

• At least fifteen years’ experience in the Food and Beverage management, or related professional area in 5-star hotels and/or resorts.

• Diploma or Degree in Hotel Management or related field, Master’s degree preferred.

Skills and Knowledge

• Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.

• Administration and Management:Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• Applied Business Knowledge: Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

• Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.