JOB SUMMARY

The position is based in Pemba Island, part of Tanzania's Zanzibar Archipelago

Responsible for the administration and operations of all Food and Beverage/Kitchen outlets ensuring maintenance of standard operating procedures and maximum profitability. The Executive Assistant Manager also acts as Duty Manager on a rotation basis.

DUTIES AND RESPONSIBILITIES:

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 normal scope of work

Creates and maintains a guest first priority throughout the Food & Beverage/Kitchen Departments.
Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the resort.
Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef.
Coordinate the upkeep and cleanliness of the outlet and the bar by liaising with Housekeeping and Maintenance.
Liaise with the Executive Chef on menu engineering and portion control; ensuring the highest food standard is achieved whilst selling at the correct prices.
Maintain all equipment within the outlets e.g. Menus, linen, glass, electrical equipment and Point of Sale system.
Responsible for the checking of all stock, requisitions and equipment on a regular basis.
Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets.
Implement control procedures to minimise errors and wastage.
Ensure that the property is seen as being the principle innovator in the market place.
Coordinate resort wine lists (In conjunction with Head Sommelier), offering choice and variety as well as price consistency throughout the Outlets.
Manage all entertainers (Events) on the property, ensuring quality standards are maintained.
Handle Food and Beverage complaints in a timely and effective manner.
Ensure correct liquor licensing laws are abided by, paying particular attention to intoxicated guests and underage guests.
Prepare monthly outlook/forecast reports.
Negotiate Food and Beverage contracts within corporate guidelines.
Oversee the selection and appointment of new team members within the Departments.
Conduct development and performance reviews, identifying key personnel for further development and structured career paths.
Implement and maintain training systems to ensure that team members have the necessary framework and skills to perform their job efficiently and effectively.
Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation.
Participate in the preparation of the Strategic Business and Operating Plans.
Implement opportunities for quality Team Building.
Ensure that all team members comply with the grooming and uniform standards.
Conduct regular team meetings to keep all team members informed.
Ensure compliance with legislated heath and safety requirements within the workplace.
Comply with all Corporate and resort Standard Operating Procedures (SOP’s).
Actively promote a work environment, which cares for guests and team members alike.
Reviews/analyses all financial statements to determine Rooms/Food & Beverage operations performance against budget. Works with direct reports to determine areas of concern and establish ways to improve the Department’s financial performance.
Coaches and supports operational teams to effectively manage occupancy, rates, wages and controllable expenses. Focuses on maintaining profit margins without compromising guest or associate satisfaction.
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
Conducts comparative analysis, gathers best practices and directs operational teams to either establish new processes and/or improve existing processes to yield greater.
 

CANDIDATE PROFILE:

At least 7 years experience in Luxury Hotel Operations & Management and a minimum of 4 years in higher managerial positions – EAM, or Food & Beverage Manager/Director.
Experience working in top of the range luxury island resorts, with refined personalised guest service in tropical locations will constitute a definite advantage.
High degree of focus on Quality.
Operations driven
Total Team player.
Proven leadership capabilities.
Self starter. Drive and enthusiasm.
Creative person, always ready to challenge the status quo.
Excellent organisation and coordination skills
Excellent communication and presentation skills.
Be able to work in a remote location
Capable of adapting to different cultures and ways of life.