Job Description

Job Responsibilities

The Manager of Food & Beverage functions as a strategic business leader of a property\'s food & beverage/culinary operations. The position ensures Food & Beverage Operations meet the brand\xe2\x80\x99s standards, targets customer needs, ensure associate satisfaction, focus on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies. As a member of the Man-Comm, develops and implements hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand\xe2\x80\x99s target customer, resulting in creating an iconic and profitable hotel.

• Partnering with Mancom to create the hotel annual business strategy.

• Develops departmental goals and strategies and ensure alignment with the hotel business strategy.

• Conducts periodic competition analysis and plan tactical strategies to increase and maintain a leading share in the market.

• Reviews financial reports and statements to determine how restaurants are performing against budget.

• Plans the Food & Beverage budget in line with the hotel targets and strategy.

• Participates in the revenue meetings and contribute towards achieving all restaurant revenue targets.

• Analyzes information, plan expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis.

• Plans incentive programs in consultation with Human Resources and Finance department to drive upselling opportunities in the department.

• Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews.

• Reviews the menu engineering of all the restaurants in coordination with the Executive Chef and develop the menu pricing based on the same.

• Maintains good relationship with the vendors and actively involve them in new product development and quality assurance.

• Coordinates with the Director of Sales & Marketing and Executive Chef in developing a periodic promotional calendar, keeping in mind competition analysis & global trends.

• Coordinates with the General Manager, Executive Chef & Public Relations manager/Director of Sales to plan events for the customer.

• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Conducts regular managerial and departmental staff meetings to ensure an effective two-way communication process is followed.

• Attends all Mancom and other hotel meetings as and when required.

• Coordinates with Director of Engineering and Executive Chef to periodically review the equipment condition to check its efficiency and if a replacement is required.

• Walks through all Food & Beverage areas regularly to note and immediately rectify operational flaws if any.

• Reviews guest feedback on Trust You (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken.

• Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.

• Reviews arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.

• Maintains regular contacts with corporate and individual guests, and build strong relationships with them.

• Addresses the customer complaint stratification periodically to identify areas of improvement and implement changes in product or processes.

• Recruitment and On-boarding - Partner with Human Resources to develop departmental workforce plans, hiring schedule, interview and select candidates that demonstrate the TATA and IHCL values along with core functional expertise. Assign buddies to new team members and monitor the progress of departmental induction

• Performance Appraisal - Sets department and sub-department goals which is in line with the hotel and department strategies. Communicate goals, conduct Q-Chats (quarterly performance reviews), analyse performance and provide relevant input for training programs

• Coaching/ Counseling/ Mentoring - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

• Disciplinary - Ensures disciplinary procedures and documentation, adhering to the standards of Tata Code of Conduct and values of IHCL

• Training - Identifies departmental and individual training needs, develops training calenders, conducts training and recommends suitable training programs to address individual capability gaps. Participate in certification of team members in key skills. Ensures self and direct report managers attend appropriate core training classes

• Rewards & Recognition - Creates a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) program

• Engagement - Creates a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans

• Leave Management- Approves duty rosters prepared by the Assistant Director of Food & Beverage/Restaurant Manager and leaves of direct reportees.

• Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance

• Prepares the internal audit checklists as per the IHCL Safety Guidelines

• Adheres to all departmental legal compliances

• Identify risks and develop HIRA (Hazard Identification and Risk Assessment).

• Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)

• In addition to the above-mentioned duties and job functions, performs any other assignment given by the management within the scope of job

Job Requirements

Degree in Hospitality Management 10-12 years with 2 years of experience as an Assistant Director - Food & Beverage Functional Competencies :

• Budgeting & Forecasting
• Cost Management
• Knowledge of HR,Training, Sustainability, Sales & Marketing & Financial tools & techniques
• Business Acumen
• Computer Skills
• Written & Verbal Communication
• Menu Engineering
• Vendor Management
• Safety & Hygiene Practices

Behavioural Competencies :

• Strategic Thinking
• Anaytical Approach
• Coaching & Mentoring
• Team Building & Orientation
• Interpersonal Effectiveness
• Result Orientation
• Customer Centricity
• Service Orientation
• Conflict Resolution & Managing Crisis
• Decision Making
• Mutual Respect
• Proactivity
• Empowerment