Job Description Areas of Responsibility: Participates in the development and implementation of business strategies for the Hotel which are aligned with Brand’s overall mission, vision, values and strategies • Develops and implements strategies for food and beverage operations, marketing and sales that support achievement of the Hotel’s goals • Participates in the development of the Hotel’s business strategies • Monitors status regularly and adjusts strategies as appropriate • Develops the annual budget in conjunction with the Executive team Achieve revenue goals by developing and managing food and beverage marketing, sales and product strategies • Analyses sales and competition on a regular basis and develops strategies to increase market share • Develops and implements Food and Beverage marketing and sales plan • Develops and implements menu offerings and pricing based on competition, market trends, costs etc • Adheres to Brand’s marketing and sales standards Maximises profitability by directing Food and Beverage operations • Develops and implements Operating procedures and standards that support employees in their effort to deliver Yes I Can! service and teamwork • Analyses business results on a regular basis and takes actions to improve results as appropriate • Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis • Determines appropriate staffing levels for forecasted business and schedules employees accordingly • Develops annual budget recommendations and implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary • Analyses and controls costs by adhering to Standards of Operations for forecasting, budgeting, scheduling, payroll control and other Expense Management Systems • Evaluates food and beverage service quality and service levels regularly and implements strategies to improve areas of concern • Sets objectives for each Department within the Food and Beverage Department and supervises the Department Managers • Ensures Department adheres to Brand’s health, hygiene and safety policies Develops and implements strategies and practices which support employee engagement • Recruits and selects qualified candidates • Provides employees with the orientation and training needed to understand expectations and perform job responsibilities • Communicates performance expectations and provides employees with on-going feedback • Provides employees with coaching and counselling as needed to achieve performance objectives Creates 100% guest satisfaction by providing employees with the training and resources they need to maximise employee engagement and deliver Yes I Can! service and teamwork • Communicates and reinforces the vision for Yes I Can! service to employees • Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis • Uses teamwork to support guests and employees • Seeks opportunities to improve the customer experience by seeking customer feedback, reviewing management reports and developing strategies to improve Department and Hotel services • Forecasts expected covers based on forecasted occupancies to determine staffing levels • Approves timesheets to ensure that staff work according to their rostered times and improve efficiencies • Monitors Food and Beverage ordering, pricing, receiving and inventory procedures including Mini Bar to ensure that cost controls are met, monitored and maintained • Supervises the taking of all food and beverage inventories • Assists in the setting of beverage par levels, and supervises the maintenance of those par levels • Ensures that staff can demonstrate technical skills with the assistance of the Food and Beverage Supervisors • Manages and guides all Food and Beverage Supervisors in the day to day running of their relevant areas • Ensures that all outlets are clean and ready for customers at all times • Maintains product consistency by conducting inspections of seasoning, portions, and appearance of food served in the operation; performs necessary follow-up • Prepares menus that are customer oriented; changes menus regularly to reflect local and national trend • Monitors pricing by competitors • Conducts regular inspections of competitor food and beverage sites • Reviews the performance of currently used products • Conducts formal taste panels as part of new recipe development and product testing regularly • Selects, orients, and trains qualified employees • Conducts effective employee meetings and counselling sessions • Determines, communicates and monitors achievement of standards of performance on a timely basis • Employs respectful discipline as required Maintains safe working conditions within department and hotel • Ensures safe working conditions within department and hotel • Takes corrective action where required to improve safety of work areas • Keeps General Manager promptly and fully informed of all • problems or unusual matters of significance • Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position • At all times projects a favourable image of the Hotel to the public • Develops and implements strategies in conjunction with the Executive Committee to achieve goals for Willingness to Return, Customer Complaints per Thousand and Customer Comment Index • Supervises the examination of all food and beverage invoices, verifying quantities ordered and received against purchase Orders and par levels where relevant. Performs necessary follow up • Maintains daily cost percentages for both food and beverage • Assists in the preparation of the monthly reports • Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities • Assists in the preparation of the food and beverage budget. • Monitors actual versus budgeted expenses; takes corrective action as necessary to ensure adherence to budgeted expenses • Controls payroll costs for the department • Revise, select and determine specifications and pricing of proposed hotel menus • Works to achieve revenue and profit goals by developing and implementing strategies to increase revenue and cost controls • Recommends any items to be included in the capital budget. Can also connect at [email protected]