Leadership competencies
1.
Change management: generate activity, seek new challenges; demonstrate an optimistic outlook; recover quickly from failure.
2.
Commercial awareness: show awareness of market, new business opportunities, financial issues such as revenue enhancement, costs, profit/losses cash flow; have up-to-date knowledge of competitive environment; implement cost-effective methods to ensure sustainable profit growth.
3.
Assist decision making: make sound decisions quickly under pressure; consider risks based on information and analysis; make a rational, balanced judgement on the basis of available information.
4.
Managing the work of others: work with an orientation to the future; set clear, appropriate and well defined quality objectives; encourage others to comply with legal and personal obligations; plan while taking into account change and possible difficulties; provide team with clear direction and keep them focused on tasks; actively support autonomy and empowerment through appropriate delegation of work; follow projects until completion; ensure key objectives are met.
5.
Motivating and influencing others: create a climate of teamwork by encouraging co-operation and communication; care for others by monitoring their well-being; inspire positive attitude to work among subordinates; respect the contributions of others.
6.
Organization savvy: maintain awareness of organizational structure and goals; identify and present the key points of an argument; promote ideas; establish links with people within and outside the uses by using this network for the organization’s advantage.
7.
People development: encourage a culture of continuous personal and work-related through own actions; ensure learning from successes and failures, guide and coach colleagues; share personal expertise and draw on the diverse background, skills and knowledge of people while defining and reinforcing standards and appropriate behavior.
8.
Problem solution: reconcile conflicts; look for relevant information in the decision-making process; analyze numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects; produce new ideas and solutions to meet the demands of the situation.
9.
Strategic orientation: select the most appropriate tactics from a range of alternatives and convey the plan to others; set organizational strategy in line with organizational vision; use multiple and relevant resources to achieve objectives; negotiate with a variety of approaches.
Operational
1.
Ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
2.
Monitor service and Food & Beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary.
3.
Conduct frequent and thorough inspections together with the Executive Chef of the Food & Beverage Operation.
4.
Frequently verify that only fresh products are used in Food & Beverage preparation.
5.
Frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
6.
Assist the Executive Chef with creative suggestions and ideas.
Guest Service
1.
Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service.
2.
Personally and frequently verify that guests in the outlet are receiving the best possible service.
3.
Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
Marketing
1.
Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
2.
Continuously seek ways to assist the Outlet Management maximize their revenues and profits
3.
Monitor and analyze the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.
4.
Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
Administration
1.
Develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
2.
Maintain a comprehensive library of Manuals for all operational equipment.
3.
Responsible for preparing the annual Food & Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of colleagues.
4.
Assist & Prepares and regularly updates Food & Beverage Departmental Budget, in close cooperation with the General Manager and Director of Finance ensuring targets are met and costs are effectively controlled.
5.
Responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner.
Payroll and productivity
1.
Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division.
2.
Direct subordinates to ensure that productivity meets standards given in accordance with Design Standards and Criteria and the Food & Beverage Operations Manual.
3.
Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
4.
Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system.
5.
Establish a well-organized Food & Beverage store, maintaining close control on the consumption of material, stores and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively.
6.
Ensures adequate materials are on-hand to meet operational and service needs and assists, if necessary, materials/procurement personnel with sourcing desired/required materials at the best price.
7.
Reviews and approves all invoices and Purchase Requests involving Food & Beverage equipment, supplies etc.
People Management
1.
Recruit, select and develop Food & Beverage colleagues to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
2.
Through hands on management, supervise closely all Food & Beverage colleagues in the performance of their duties in accordance with policies and procedures and applicable laws.
3.
Delegate appropriately, duties and responsibilities to equipped and resourced colleagues, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
4.
Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of colleagues.
5.
Develop and assist with training activities focused on improving skills and knowledge.
6.
Ensure colleagues have a complete understanding of rules and regulations, and that behavior complies.
7.
Monitor colleague morale and provide mechanisms for performance feedback and development.
8.
Conduct annual Performance Appraisals providing honest and appropriate feedback.
9.
Effectively communicate guiding principles and core values to all levels of colleagues.
General
1.
The efficient and economic operation of the Food & Beverage Division providing services and support to other Divisions as required, maintaining equipment in optimum condition.
2.
Assist to conducts weekly Food & Beverage Meetings, ensuring all meetings are well planned, efficient and results oriented.
3.
Attends and contributes to all Meetings as required.
4.
Ensure all colleagues provide a courteous and professional service at all times.
5.
Handles guest and colleague enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.
6.
Is knowledgeable in statutory legislation in colleague and industrial relations, understanding and strictly adhering to rules and regulations established in the Colleague handbook and the hotels policies concerning fire, hygiene and health and safety.
7.
Take an active involvement in the Welfare, Safety, Development and wellbeing of colleagues providing advice, counselling and truthful, diplomatic feedback.
8.
Ensure high standards of personal presentation and grooming.
9.
Maintains positive guest and colleague interactions with good working relationships.
10.
Exercise responsible management and behavior at all times and positively representing the hotel executive team.
11.
Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.
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