Novotel Hotels ★ 3.9

• Maintaining F&B records & forms as prescribed by the hotel policies & procedures.

• Planning ahead duties, events, projects to ensure that all deadline to be met (being proactive and not reactive).

• Ensuring that he schedules himself to be available and on duty during peak period (frequently opening & closing the operation).

• Attending various F&B meetings such as F&B department meeting, Banquet meeting, Outlet meeting etc.

• Set menu prices with the Chef and submit it to the Management for approval.

• Ensure that proposed banqueting prices area in conformity with proper management policies and with the market.

• Determine budget forecasts and investment plan for his operation.

• Furnish the Finance Department with documents in good time.

• Keep records of:

Food & beverage cost

Cash register control roll cash base funds

Billing, inventories

Statistics, charts, poster scheduling and all other related to his department

FINANCIAL RESPONSIBILITIES:

• To prepare the annual budget.

• To monitor all costs and recommend measures to control them.

• To ensure that each outlet and banquet are individually profitable.

TECHNICAL RESPONSIBILITIES:

General:

• Together with Exe. Chef to ensure that hotel policies & procedures and minimum standards are being properly set and adhered too.

• Monitor service and F&B standard.

• To work closely with Exe. Chef, Assistant F&B Managers and to take corrective action when necessary.

• Ensure within the department that breakage, loss, cleanliness, stocking etc. are well controlled.

• To carry on special projects assigned by GM or OM

• To assist in management of outlets & banquet when necessary.

• To keep an updated monthly attendance sheet of all F&B departmental employees.

• To check each F&B departmental employees schedule and make necessary changes according to the volume of business.

Guest Service:

• To personally and frequently verify that guests in outlets are receiving the best possible service.

• To spend time in the various outlets during peak periods to ensure that the operation is managed well by his outlet team.

Food and Beverage Product:

• To frequently verify that only fresh products are used in food preparation.

• To taste the food from kitchen with the Exe. Chef and be demanding and critical when it comes to food quality & presentation.

• To ensure that special set up (promotions etc.) be installed in the various point of sales in due time and according to pre-established specifications.

COMMERCIAL RESPONSIBILITIES:

• To identify the market needs of both hotel and local guests.

• To monitor and analyze the activities and trends of the competition (hotels and free standing restaurants and bars etc.)

• To prepare the F&B marketing plan.

• Plan, in conjunction with sales & PR organization for any special promotion and events.

• Welcome by himself for any important guest.

HUMAN RESPONSIBILITIES:

Guests:

• To handle complaints and guests suggestions by using the proper channel of delegation.

Employees:

• To provide monitor and supervise training and developing outlet supervisors so that they are able to operate independently.

• To assist AFBM in planning & implementing effective training program for the respective employees in co-ordination with the Training Manager.

• To ensure in co-ordination with AFBM that a proper vacation and leave plan is followed and adhered to.

• Recruit the personnel for his department with the approval of the Management.

• Ensure the grooming and proper attire of his department staff.

• Supervise the establishment of schedules for his staff in an equitable manner and keep the attendance sheets up to date, in accordance with labor law, with due respect for the budgets.

• Ensure and keep an updated attendance sheet and personnel registration for all F&B outlets.

• Co-ordinate in the best way possible the vacation and leave plan.

• Ensure that all employees under his control respect the policies and procedures of the hotel as set out in the Employee Manual.

• May award bonus and impose sanction in the Food & Beverage Department with the consent of the Management.

• No dismissal on management personnel without the previous approval of the Management.

• Take charge of the proper welcoming and orientation of staff of the department.

• Ensure the good atmosphere within the department and the right coordination between the different departments.

• Ensure good relations with the other departments.

• Co-ordinate evaluation of the staff according to the standard of the hotel.

• Convene meeting at regular interval for the exchange of information with the staff.

• Propose to the Hotel Management on turnover, promotions and salary increase for his department

Competitive salary, High service fee

12 days annual leave, 1 day off on birthday

Fully paid social insurance according to the law

24/7 Accident Insurance (after probationary period)

There are vacation and picnic programs,...

Opportunity to advance, develop and learn within the Accor group

Knowledge and Experience

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 2 year of experience in a similar capacity

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Good communication skills

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Self-motivated and energetic

• Well-presented and professionally groomed at all times