This role will manage all Food and Beverage operations on the ground floor and Pool deck. Areas of responsibility include Nettuno Restaurant, La Sala bar and lounge, Alter Ego, In-Room Dining, and the Pool deck bar. As a department head, you will lead and work with the food and beverage/culinary management team and colleagues to successfully execute all operations, while striving to continually improve guest and employee satisfaction, and maximize the financial performance in areas of responsibilityForecast and schedule using hotel tools and guidelines, and oversee payrollOversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis.Control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc. according to established policies.Oversee recruitment process for the outletsFormulate and recommend changes to improve employees’ performance and teamwork.Review performance with every department manager on an annual basis.Manage and control overall expenses of the outlets focusing on higher revenue and profit.Ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program.Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction.Champion the P.O.S. system of the hotel (Silverware).Keep the waste factor in the hotel at a minimum level including the manual input of cover counts.Maintain inventories and par stocks.Manage and control beverage stock properly as well as wine & cocktail list elaboration and maintenance.Perform duties of Human Resources nature such as interviewing, evaluating, coaching, training, and disciplinary action.Handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.Conduct audits on service standards (LQA/Forbes 5-Star)Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies.Develop and maintain effective communication between all operating departments.Complete accident reports accurately and promptly.Respond properly in any hotel emergency or safety situation.Perform other tasks or projects as assigned.
