• Unspecified

• JA Resorts and Hotels LLC
• Permanent
• Recently
• Check your FitScore

Job Summary

Planning, organizing and directing all processes of the food and beverage department to ensure that the property outlet(s) provide quality food and beverage service that is consistent with the SBU’s SOPs and achieve maximum revenue and profit in line with budgeted and forecasted projections.

Duties and Responsibilities

Operational

• Ensure that all colleagues’ activities in the department adhere to and support the JA Resorts & Hotels standards.
• Carry out assignments and instructions to ensure that policies and procedures and standards are adhered to.
• Assist in development F&B Associates for their career development
• Ensure that an effective link is maintained between kitchen and service areas.
• Manage the level, consistency, and quality of table and/ or counter service of all menu items.
• Ensure that all outlet processes adhere to all food hygiene regulations and procedures.
• Consistently monitor quality of food and beverages being served and service quality, escalating any major problems and complaints to the General Manager and Executive Chef.
• Provide specialist advice to guests and colleagues on food and beverages.
• Actively seek and review guests’ feedback with regard to food quality, service, and overall satisfaction and take appropriate and timely action.
• Conduct regular team briefings and meetings.
• Maintain and increase department revenues – promote and maximize profitability.
• Assist in the development of ideas and the increase of department sales to improve product activities.
• Recommend special projects/ promotions and execute them.
• Takes full responsibility of the outlet. Any other duties as may reasonably be requested by the management.

Financial

• Apply creative solutions and propose ideas to grow develop and improve the business.
• Assist in the preparation of the department budget and sales and marketing plans.
• Assist Restaurant Managers to achieve sales and profit targets and enhance the margins through effective stock management and minimizing controllable costs.
• Create and prepare monthly promotion to generate revenue.
• Assist with the development and implementation of the F&B Department Budget.
• Assist Bars Manager with inventories, ordering, receiving and stocking of beverage needed. Monitor and control department expenses and payroll.

Strategic

• Assist the Line Managers to plan, organize and direct all processes of the outlet
• Assist the preparation and delivers the SBU’s Food & Beverage Department’s objectives
• Assist Restaurant Managers in the planning and implementation of effective sales and promotion to ensure maximum revenue. 
• Assist in monitoring the activities of competitors, identify market trends and ensure that the Restaurant Managers are aware of them.
• Ensure manning and competence level of selected colleagues are sufficient to meet the needs of organization and customer.
• Is fully aware of current legislation regarding food handling and hygiene and its implementation within the Food and Beverage department.
• Assist with hiring, training, coaching, counselling, evaluating and scheduling within the department. Actively seek and review customer feedback in regard to food quality, service, and overall satisfaction and takes appropriate and timely action. 

Experience and Skills

• Certificate in WSAT (Wine and Spirit, Education, Trust) – intermediate
• Group Train The Trainer.
• HACCP Certified (PIC Level 3 or international equivalent)
• Basic & Intermediate Food Hygiene – Required
• Advanced Food Hygiene – Desired (not compulsory)
• University Degree or equivalent – preferably in hospitality management
• Minimum 3-4 years experiences of managing F&B department in 4-5 star hotels.
• Menu Engineering.
• P&L financial awareness.
• Focus on new worldwide market trends.
• Creates bench marketable products/standards.
• Experience in managing food costs and inventory control.
• Previous experience in high quality bar or lounge.
• Excellent knowledge of Outlet operations.
• Proven track record in successfully launching promotions.
• Proven track record in successfully launching new concepts.
• Proven track record in training and developing staff. Experience in managing multicultural work force.