Job Description

About us Located in Hyderabad’s upscale Banjara Hills neighborhood, the Radisson Blu Plaza Hotel Hyderabad Banjara Hills offers a tranquil stay near the bustling city center. Travelers appreciate our proximity to major businesses, notable shopping malls, movie theaters, and gourmet restaurants. The Radisson Blu Plaza Hotel Hyderabad Banjara Hills features 158 rooms and suites suitable for business or leisure travelers. Offering stylish settings and diverse cuisines, our two on-site restaurants put delicious dining within easy reach while you’re in town. Chill Restaurant & Terrace features Indian and international cuisines as well as the Super Breakfast buffet every morning. For expertly crafted Chinese, Japanese, and Thai dishes, you can visit Holy Basil.
Areas of Responsibility Participates in the development and implementation of business strategies for the Hotel which are aligned with Brand’s overall mission, vision, values and strategies § Develops and implements strategies for food and beverage operations, marketing and sales that support achievement of the Hotel’s goals § Participates in the development of the Hotel’s business strategies § Monitors status regularly and adjusts strategies as appropriate § Develops the annual budget in conjunction with the Executive team
Achieve revenue goals by developing and managing food and beverage marketing, sales and product strategies § Analyses sales and competition on a regular basis and develops strategies to increase market share § Develops and implements Food and Beverage marketing and sales plan § Develops and implements menu offerings and pricing based on competition, market trends, costs etc § Adheres to Brand’s marketing and sales standards
Maximizes profitability by directing Food and Beverage operations § Develops and implements Operating procedures and standards that support employees in their effort to deliver Yes I Can! service and teamwork § Analyses business results on a regular basis and takes actions to improve results as appropriate § Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis § Determines appropriate staffing levels for forecasted business and schedules employees accordingly § Develops annual budget recommendations and implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary § Analyses and controls costs by adhering to Standards of Operations for forecasting, budgeting, scheduling, payroll control and other Expense Management Systems § Evaluates food and beverage service quality and service levels regularly and implements strategies to improve areas of concern § Sets objectives for each Department within the Food and Beverage Department and supervises the Department Managers § Ensures Department adheres to Brand’s health, hygiene and safety policies
Develops and implements strategies and practices which support employee engagement § Recruits and selects qualified candidates § Provides employees with the orientation and training needed to understand expectations and perform job responsibilities § Communicates performance expectations and provides employees with on-going feedback § Provides employees with coaching and counselling as needed to achieve performance objectives
Creates 100% guest satisfaction by providing employees with the training and resources they need to maximise employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § Uses teamwork to support guests and employees § Seeks opportunities to improve the customer experience by seeking customer feedback, reviewing management reports and developing strategies to improve Department and Hotel services
§ Forecasts expected covers based on forecasted occupancies to determine staffing levels § Approves timesheets to ensure that staff work according to their rostered times and improve efficiencies § Monitors Food and Beverage ordering, pricing, receiving and inventory procedures including Mini Bar to ensure that cost controls are met, monitored and maintained § Supervises the taking of all food and beverage inventories § Assists in the setting of beverage par levels, and supervises the maintenance of those par levels § Ensures that staff can demonstrate technical skills with the assistance of the Food and Beverage Supervisors § Manages and guides all Food and Beverage Supervisors in the day to day running of their relevant areas § Ensures that all outlets are clean and ready for customers at all times § Maintains product consistency by conducting inspections of seasoning, portions, and appearance of food served in the operation; performs necessary follow-up § Prepares menus that are customer oriented; changes menus regularly to reflect local and national trends
Monitors industry trends and recommends appropriate action to be taken to maintain the competitive status and profitability of the operation § Monitors pricing by competitors § Conducts regular inspections of competitor food and beverage sites § Reviews the performance of currently used products § Conducts formal taste panels as part of new recipe development and product testing regularly
Utilise leadership skills and motivation techniques in order to maximise employee productivity and satisfaction of direct reports § Selects, orients, and trains qualified employees § Conducts effective employee meetings and counselling sessions § Determines, communicates and monitors achievement of standards of performance on a timely basis § Employs respectful discipline as required
Maintains safe working conditions within department and hotel § Ensures safe working conditions within department and hotel § Takes corrective action where required to improve safety of work areas § Keeps General Manager promptly and fully informed of all problems or unusual matters of significance § Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position § At all times projects a favourable image of the Hotel to the public § Develops and implements strategies in conjunction with the Executive Committee to achieve goals for Willingness to Return, Customer Complaints per Thousand and Customer Comment Index § Supervises the examination of all food and beverage invoices, verifying quantities ordered and received against purchase Orders and par levels where relevant. Performs necessary follow up § Maintains daily cost percentages for both food and beverage § Assists in the preparation of the monthly reports § Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities § Assists in the preparation of the food and beverage budget. § Monitors actual versus budgeted expenses; takes corrective action as necessary to ensure adherence to budgeted expenses § Controls payroll costs for the department § Revise, select and determine specifications and pricing of proposed hotel menus § Works to achieve revenue and profit goals by developing and implementing strategies to increase revenue and cost controls § Recommends any items to be included in the capital budget § Assists in the development and preparation of the Hotels business plan and ensures that the supervisors have an overall understanding of the goals and objectives in order for them to be effectively communicated to other staff

• Maintains a high standard of personal grooming at all times in order to represent the Hotel in the best possible manner, reflecting the public role of the position
  
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment
• At all times projects a favourable image of the Hotel to the public

Requirements § Minimum 1 year of experience in similar position in 5 star properties
§ Bachelor’s degree preferred
§ Experience managing to brand standards § Able to collaborate effectively with other hotel employees and managers to ensure teamwork § Proficient computer skills including Microsoft Office
§ Strong verbal and written communication skills

INDHOTEL