Duties:

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.

Customers

To ensure that guests feel welcomed and comfortable in all F&B outlets including the Restaurant, Lounge, in room dining service and in all places where F&B Services are provided to guests.
To anticipate and attend to guests needs in all F&B outlets and ensure maximum guest satisfaction at all times.
To deal promptly with customer complaints and launch service recovery procedures whenever necessary.
Improve the Food & Beverage customer satisfaction rating.

Finance

To promote incremental sales revenue in the F&B department.
To prepare yearly F&B operating and CAPEX budgets.
To monitor F&B budgets and costs as per company policy.
To control inventories of Food and Beverage commodities, small equipment and other consumables.
To ensure adequate yield and profitability of F&B operations.

Innovation, learning, and growth

To continuously introduce new concepts and ideas to develop the F&B services.
To invest time and effort in their own development in order to be proactive and update in the latest developments in the field of F&B services and standards.
To develop and implement an effective bench-marking system for the continuous improvement of the F&B operations.
To initiate, supervise and monitor the implementation of appropriate training to enhance the level of knowledge, skills and attitude of F&B personnel.
To ensure that the F&B staff are well motivated and that all staff problems are promptly dealt with.
To set annual and periodic objectives for all F&B outlets and operate an effective and timely Performance Management System
To ensure that F&B personnel are recognized and adequately rewarded for their performances.

Processes

To direct and supervise all F&B operations at close range by being physically involved in all aspects of the operations.
To perform F&B Administrative tasks to the required proficiency level.
To regularly review F&B service processes and standards with a view to constantly improve upon them.
To work closely with the Executive Chef in the design of menus, buffets and other F&B service offers.
To plan for the necessary manning level in all outlets in order to provide the highest service level within the agreed manning guide.
To plan for the necessary equipment in order to ensure a hassle free operation.
To collaborate with the Assistant General Manager to setup and operate a preventive maintenance program for all F&B outlets and equipment.
To conduct daily and monthly communication meetings to ensure an effective flow of information occurs within the department.
To regularly report to the General Manager on the state of the department.
Performs any additional or special duties, as directed by the management.

REQUIREMENT

Proficiency in Word, Excel and Outlook.
Excellent written and verbal communication skills- attention to detail and good spelling/grammar is a must!
Attention to detail and ability to carry an assignment to completion.
Must have experience on the same position and worked in 4/5 star hotel.
Must be between 35-40 years and not above that.

APPLY

If you qualify for the above position and are interested to take up the challenging position please send a copy of your CV and cover letter to hr@goldcresthotel.com on or before 30th June 2018.