Le Meridien

To achieve departmental goals, in terms of Guest Satisfaction, financial targets, training and high employee morale.

1. Food & Beverage Department

1.1. Outlet operation

• Assist with the development of Standards & Procedures, in keeping with the hotel policies and procedures

• Ensure all the staff to carry out the task according to the S&P

• Complies with the hotel specific, guidelines of Le Royal Meridien Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations

• Assist with the management of outlet service

• Assist with the management of cash handling procedures and banking procedures

• Oversee the preparation of daily banking and cash flow reports

• Instruct staff in credit policies and facilities

• Instruct staff in cash security procedures

• Manage the maintenance of equipment

• Monitor standards of guest facilities and services

• Control stock and monitor stock security procedures

• Take part in menu and wine list creation

2. Management/strategic planning

2.1. Assist in Strategic Planning and Development

• Take part in the preparation and planning and department/unit/outlet goals and objectives

• Access sales and marketing data

• Participate in the preparation of strategic plans and operation plans.

• Determining a purchasing plan, according to the financial budget of the outlet

• Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business

2.2. Assist with the Planning and implementation of Sales & Marketing Strategies for outlet

• Assist with the preparation of sales and marketing plans

• Assist with the development of new products and services

• Assist with the development of marketing strategies

• Assist with the evaluation of sales and marketing activities

2.3. Consider Economic Relevant to the Department

• 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

2.4. Quality Management Systems

• Monitor the implementation of quality management systems

2.5. Consider Tourism Issues Relevant to the Department

• Consider political and social influences on business

• Analyze tourism data

• Liaise with relevant parties

• Identify major environmental quality management systems

3. Finance Management

3.1. POS. systems (Captain orders, shift change control of cash)

• Control and check daily operation of all POS. systems

• Ensure that all Cash floats and all systems are as per the P&P of the accounting department

• Ensure that all Checks are posted accurately to the appropriate codes and departments

• All canceled dockets are to be summarized on the void and canceled summary and signed

• Account for all dockets used list out all docket control form and all unused docket

• Conduct readings/report on the Micros machine at the start and end of the shift.

3.2. Financial Matters

• Assist in the preparation and monitoring the accounts of the unit/ outlet

• Assist in the preparation and management of the unit/ outlet budgets

• Monitor, analyze and report variations from the budget

• Assist with the preparation of performance reports for the unit/ outlet

• Assist with the ratio analysis

• Assist with analysis of the trend data

• Contribute to pricing decisions

• Analyze sales mix

4. Purchasing/Stock

4.1. Manage Purchasing & Stock Control in conjunction with the Manager

4.2. Stock Control

• Handle and store stock according to stock control procedures

5. Human Resources

5.1. Certificate

• Be certified TSW, MFT, SOFT SKILLS and other management skills.

5.2. Training

• Training, development and rostering of staff.

• Determining and implementing ongoing training needs for associates at different levels.

5.3. Manage Work Operations

• Coordinate work operations within the department/ unit/ outlet

• Develop performance standards for operations in the department/ unit/ outlet

• Assess work operations and prepare plans to implement change when required

• Coordinate between other departments/ units

• Monitor productivity of the unit

5.4. Industrial relations

• Prevent and resolve grievances

• Counsel staff and prevent work related problems

• Resolve disputes

• Discipline staff

5.5. Staff Management

• Determine and plan for future staffing needs

• Assist in Recruiting staff

• Prepare staff rosters

• Facilitate multi-skill ensuring maximum flexibility of staff rotation to busy areas all exercised

• Maintain up-to-date staff records

• Customize position profiles for your area of responsibility using the Le Royal Meridien Human Resources Management System

• Manage staff training and development using Le Royal Meridien Human Resources Management System

• Assist with the planning and delivery of department orientation programs

• Implement staff performance appraisals

• Carry out exit interviews

5.6. Supervise Staff

• Provide ongoing advice and support to staff under supervision

• Supervise staff performance

• Implement appropriate management practices that provide staff motivation and communication

5.7. Instruct Staff

• Provide one to one instruction to associates when required

6. Menu Knowledge

6.1. Menu

• Good command of food product and menu knowledge.

• Assist Outlet manager and Executive chef, in menu planning

• Good knowledge & understanding of Food Service Standard & Procedure.

• To examine goods for quality and quantity

6.2. Drink list

• Good command of beverage knowledge

• Implement beverage service skills

7. Guest Service/Sales

7.1. Manage Guest Service

• Responsible for guest and staff satisfaction in the outlet

• Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.

• Manage the delivery of high quality service to guests

• Manage the development and implementation of guest service strategies

7.2. Manage the Sales and Promotion of Products and Services

• Understand Starwood SPG plans

• Continually develop sales and promotional strategies for the Hotel’s products and services

7.3. Guest Service/ Relations

• Make appropriate recommendations for guests.

• Deliver high quality service to guests

• Ensure guest needs and reasonable requests are met

• Seek opportunities to continually improve guest service

• Abide by the Le Royal Meridien Guest Satisfaction System

• Establish and maintain effective guest relations

• Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image

• Communication with guests in a manner which promotes goodwill, trust and satisfaction

• Take appropriate action to resolve guest complaints

• Make sure all questions are well taken care off and personally check guest satisfaction of all questions

7.4. Sell and Promote Products and Services

• Sell the hotel and Le Royal Meridien’s products and services using-selling and suggestive selling techniques

• Promote the hotel and Le Royal Meridien’s products

• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests

8. Computer

8.1. Maintain Computer Systems

• In conjunction with Information Systems Manager and Director of F&B:

• Maintain security of data

• Resolve systems and equipment problems

8.2. Human Resources Computer Programs

• Access and use the Le Royal Meridien Human Resources Management Systems

8.3. Food & Beverage Computer

• Know how to use DELPHI banquet sales computer system

• Access and use MICROS cashier system

• Access and use Food & Beverage computer programs

8.4. Word Processing

• Access and use word processing computer packages

9. Safety/Cleaning/Maintenance

9.1. Manage Safety/ Cleaning/ 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 cleaning/ maintenance programs for the department/ unit/ outlet

9.2. Maintain a 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

9.3. Cleaning/ Maintenance Programs

• Adhere to hotel cleaning and maintenance programs

• Ensure a high level of cleaning is maintained in your work area

10. Communication/General

10.1. Meeting

• Attend and conduct departmental, and Interdepartmental meetings

• Conduct daily pre meal meeting with Dining Room associates to keep them informed of updates, new directions, policies and procedures and daily menu items

10.2. Manage Working Relationships

• Prepare and conduct meeting and group presentations to keep staff/ 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

10.3. Maintain and Implement Effective Interpersonal Skills

• Maintain personal presentation to hotel and Le Royal Meridien standards

• Demonstrate professional attitude and behavior at all times

• Analyze, evaluate and improve your personal performance on a continual basis

10.4. Quality Systems

• Apply hotel quality assurance principles

10.5. Comply with all Hotel and Corporate Guidelines

• Abide by the Le Royal Meridien Code of Conduct

• Abide by the Le Royal Meridien Employee Handbook

• Abide by both the Hotel and Le Royal Meridien policies and procedures

10.6. Communication

• Interact with department and hotel staff 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

10.7. Administration Procedures

• Prepare and maintain files, reports, letters, memorandums and other relevant business documentation

• Ensure a daily logbook for the outlet is maintained with information as to covers, revenues, special events, quest praise and complaints and other notes happenings. The logbook is left every night for Director of F & B’s information & signature

• Ensure all reporting and servicing deadlines are met on a timely basis

10.8. Other Tasks

• Carry out other tasks as directed by your supervisors

• Adhere to EHC guidelines at all times

Education:

High School Certificate

Experience:

Work experience in a similar position in another 5 Star Hotel for 2-3years.

Technical course in F&B management.

Minimum 3 years full time course