jetpack domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/wathefty/public_html/jobs/wp-includes/functions.php on line 6170rank-math domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/wathefty/public_html/jobs/wp-includes/functions.php on line 6170advanced-ads domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/wathefty/public_html/jobs/wp-includes/functions.php on line 6170The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting\/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.<\/p>\n
Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.<\/p>\n
Duties and Responsiblilties:<\/p>\n
\uf0b7 Achievement of budgeted food sales, beverage sales, labor costs and profitability.<\/p>\n
\uf0b7 Completion of Customer Follow-up calls on a timely basis.<\/p>\n
\uf0b7 Timely analysis of Food & Beverage Prices in relation to competition.<\/p>\n
\uf0b7 Participation and input towards F&B Marketing activities.<\/p>\n
\uf0b7 Entertainment of potential and existing customers.<\/p>\n
\uf0b7 Preparation of Sales Promotions & Mailings.<\/p>\n
\uf0b7 Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.<\/p>\n
\uf0b7 Telemarketing to previous clients to inquire about possible future bookings.<\/p>\n
\uf0b7 Development and maintenance of all department control procedures.<\/p>\n
\uf0b7 Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.<\/p>\n
\uf0b7 To co-ordinate with all large group, meeting\/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.<\/p>\n
\uf0b7 To confirm all details relative to group functions with meeting\/banquet planners.<\/p>\n
\uf0b7 Supervision of daily paper flow including Proposals, and Function Contracts.<\/p>\n
\uf0b7 Maintenance of Hotel credit policies.<\/p>\n
\uf0b7 Directly responsible for large function billings and overseeing medium\/small function billings with particular regard to accuracy and timeliness (48 hours)<\/p>\n
\uf0b7 Evaluation forms must accompany all invoices.<\/p>\n
\uf0b7 Gather for large events; oversee for medium\/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.<\/p>\n
\uf0b7 Completion of monthly forecast.<\/p>\n
\uf0b7 Attendance and participation at weekly F & B meeting and Department Head meeting.<\/p>\n
\uf0b7 To assist in menu planning and pricing.<\/p>\n
\uf0b7 Development and maintenance of department manual.<\/p>\n
\uf0b7 Supervision of weekly payroll input.<\/p>\n
\uf0b7 Be available to Hotel Staff at all times in case of emergency.<\/p>\n
\uf0b7 Must have a complete knowledge of Fire Procedures.<\/p>\n
\uf0b7 All other duties as directed by the General Manager or Assistant General Manager.<\/p>\n
\uf0b7 Participation in Manager on Duty shifts as required.<\/p>\n
\uf0b7 Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.<\/p>\n
\uf0b7 Assure the maintenance of bar control policies.<\/p>\n
\uf0b7 Assure completion of requisitions where deemed necessary.<\/p>\n
\uf0b7 Assure the completion of weekly schedule and shift duties while: a. maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent<\/p>\n
\uf0b7 Completion of monthly inventory.<\/p>\n
\uf0b7 Assure timely completion of function bills.<\/p>\n
\uf0b7 Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.<\/p>\n
\uf0b7 Purchasing of purchase requirements of small wares, linens requirements etc.<\/p>\n
\uf0b7 Directly responsible for larger groups\u2026overseeing medium and smaller groups:<\/p>\n
\uf0b7 Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.<\/p>\n
\uf0b7 Ensuring that services meet customer specifications.<\/p>\n
\uf0b7 Quality of meeting room set-up.<\/p>\n
\uf0b7 Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.<\/p>\n
\uf0b7 Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.<\/p>\n
\uf0b7 Establish a rapport with groups to ensure guest satisfaction and repeat business.<\/p>\n
\uf0b7 Minimize number of customer complaints.<\/p>\n
\uf0b7 Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.<\/p>\n
\uf0b7 Staff professional attitude and proper meeting Company appearance and uniform standards.<\/p>\n
\uf0b7 Teamwork-Relations with co-workers and management.<\/p>\n
\uf0b7 Quality of Food & Beverage services and department phone handling.<\/p>\n
\uf0b7 Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.<\/p>\n
\uf0b7 Responsible for staff training and development.<\/p>\n
\uf0b7 Ensure all staff have \u2018Smart Serve\u2019 certification.<\/p>\n
\uf0b7 Personnel selection.<\/p>\n
\uf0b7 Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.<\/p>\n
\uf0b7 Proper termination procedures must be followed.<\/p>\n
\uf0b7 Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.<\/p>\n
\uf0b7 High employee retention.<\/p>\n
\uf0b7 Personal development and growth.<\/p>\n
\uf0b7 Discipline of personnel when required.<\/p>\n
\uf0b7 Responsible for overseeing all scheduling within the department.<\/p>\n
\uf0b7 Participation towards overall Hotel Maintenance and cleanliness.<\/p>\n
\uf0b7 Achieving service that exceeds expectations.<\/p>\n
\uf0b7 Overall maintenance of the operation at a level in keeping with the standards prescribed.<\/p>\n
\uf0b7 Minimize the number of Workmen's Compensation claims.<\/p>\n
\uf0b7 Report any deficiencies in equipment and facilities.<\/p>\n