Job description

Must be thoroughly familiar with all corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all STAFF under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.

§ Organization of F&B administration

§ Compilation of and adherence to financial budgets within

F&B (Avg. covers, revenue, costs & related expenses).

§ Co-operation with hotel's Rooms Division Guest Relation

§ Co-ordination with Sales Offices

§ The following duties within frame of work:

1. Commercial / Sales

2. Kitchen and Food Production, Storage

3. Stewarding & Buffets

4. Administration / F&B Control / Purchasing

5. Quality / Product / Image

6. General

MAIN DUTIES AND RESPONSIBILITIES

Strong accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff. He/she exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours.

Close co-ordination between Front Office, Housekeeping and the Sales as well as the Guest Relation.

To maintain our standards of quality, service and facilities in all departments over which he/she has responsibility and authority. He/she is responsible for the overall smooth and economical running of the entire Food & Beverage department.

Assisting the management in implementing and supervising the Operational Standards as well as the Hotel's internal rules and regulations.

• To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager.

• Together with the GM and the Financial Controller he/she has to plan the yearly targets and financial budgets for his/her area.

• Is responsible for the annual planning of food promotions.

• Monitors new offers in respect of planning, test cooking, printing matters and advertising, decoration and background music.