2.1 Control the food and beverage operations and ensure that the operations are conducted in the best manner according to the principles determined by Rixos Hotels Egypt management.2.2 Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate the Food and Beverage Manager’s decisions to subordinate employees and ensure implementation of these decisions in the best manner.2.3 Manage all business and functions of the F&B Department.2.4 Manage operations to ensure the highest quality delivery of food and beverage products and services.2.5 Control and analyse the following points: Sales and costs Display quality and service standards of F&B products Ensure proper use, protection and maintenance of departmental utensils and equipment Conduct activities to increase customer satisfaction and, enhance service quality. Consolidate business relationships between employees in the department.2.6 Manage pre-interviews, recruitment, performance upgrades, leadership, disciplinary action and business follow-up.2.7 Responsible for preparing training programmes for the F&B Department and the training of employees in his/her department.2.8 Organise meetings to obtain data and achieve results.2.9 Make plans with department managers in order to deliver successful organisations within the hotel.2.10 Assist the Food and Beverage Manager in updating the below areas related to food and beverages according to the hotel’s policies and procedures: Finance, standards, employees and training, outlets and recreation/entertainment Conduct promotional activities to increase sales and conduct meetings for banquet organisations Ensure protection, maintenance and replacement of materials and utensils.2.11 Research opportunities for professional self-development.2.12 Monitor and prepare reports on the work schedules and performance assessments of subordinate supervisors and employees.2.13 Implements and monitors employee-related decisions made during the management meetings.2.14 Make an effort and ensure others make effort to make the facility’s image understood, remembered and enhanced through top-notch services both inside and outside of the facility.2.15 Responsible for supervisors and employees at all levels in the department.2.16 Maintain a good relationship with service or product suppliers.2.17 Find solutions to employee issues and problems, continuously create an atmosphere of working in unity and collaboration, and inspire the spirit of teamwork.2.18 Take part in the Food Safety Team and attend MR meetings. 2.19 To predict that all activities and to purchase all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and share the responsibilities, shares individual responsibilities in order to increase environmental knowledge and to carry on necessary trainings. To provide minimum consumption of currently used all stuffs and equipment (paper, printed out etc.).2.20 To implement necessary warnings and departmental training in order to save energy inside the facility. To carry on implementing decisions that were taken to save energy. To predict the effects of the environment and the efficiency of energy on purchased equipment.2.21 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staff.2.22 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling and reducing chemical dirtiness.2.23 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.2.24 Carry out all other duties assigned by managers and hotel management not specified in the job description.
