Job Description

Prime function: * Provide the highest level of hospitality for all Food & Beverage Services. * Achieve guest satisfaction and organizational profitability through effective utilization of all resources. * Continuously delight the customers b

Prime function: Provide the highest level of hospitality for all Food & Beverage Services. Achieve guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customers by offering trend setting and innovative products and services. Ensure the delivery of all orders while maintaining a high quality of service, guest satisfaction in all Food & Beverage services. Supervise and control all catering outlets to the required standards, within agreed budgetary limits and parameters of the law. Any matter which may affect the interests of ACCOR should be brought to the attention of the Management. Facilitates the functioning of and / or oversees the functioning of Front Office Department or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties Key responsibilities: Food & Beverage Planning Plan, forecast and budget the revenues and costs for the Food & Beverage department. Ensure that the company and statutory hygiene standards are maintained in all areas. Organize food festivals and also develop guest loyalty and retention programmes. Prepare the annual business plan for the department. To be fully conversant with all statutory requirements regarding food and beverage operations. People Management Ensure that the team offers professional and courteous service to the guests. Establish and maintain seamless co-ordination & co-operation with all departments of Ibis Nashik to ensure maximum cooperation, productivity, morale and guest service. Ensure that the team has been trained for all safety provisions. Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Financial Management To monitor food and beverage cost, set prices and analyze financial performance. Prepare and submit in the required format all information necessary for budgeting timeously and accurately. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks. Operations Management With the assistance of the Executive Chef establish menus and price list. Ensure that all Brand standards are met. Maintain a high profile with customers and staff by socialising through all restaurants, bars and banqueting departments. Ensure that the standards of food and beverage meet/exceed expectations. Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins. Perform systematic inspection of all Food & Beverage areas. Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization's policy. To provide cost effective and customer focused food and beverage service. Ensure to coordinate the ordering of food stock and other supplies. Ensure that the standards of service are met by sending the team for training etc. To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation. Managerial Qualities Leadership skills that utilize persuasion and motivation to attain organizational goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness Ability to accept responsibility Self confidence, motivation, drive and tenacity Ability to enhance organizational performance Ability to clearly delegate tasks and responsibilities Ability to think strategically, inductively, and creatively And the propensity to recognize and acknowledge other peoples' ideas. Key contacts Liaises With Responsible For (as assigned) General Manager, all department heads F&B Team Leader F&B Associates Occupational Health & Safety Employee Responsibility Ensure that the OHS&E policies and procedures are effectively communicated to all employees, contractors and volunteers and the control of visitors to worksites. Ensure induction and department or job specific training is provided for all employees, contractors and volunteers. Ensure that Department Safety Procedures and other safety information are prepared and complied with. Ensure that Department safety plans are developed in consultation with employees. Promote OHS&E Management by example. Prime function: Provide the highest level of hospitality for all Food & Beverage Services. Achieve guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customers by offering trend setting and innovative products and services. Ensure the delivery of all orders while maintaining a high quality of service, guest satisfaction in all Food & Beverage services. Supervise and control all catering outlets to the required standards, within agreed budgetary limits and parameters of the law. Any matter which may affect the interests of ACCOR should be brought to the attention of the Management. Facilitates the functioning of and / or oversees the functioning of Front Office Department or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties Key responsibilities: Food & Beverage Planning Plan, forecast and budget the revenues and costs for the Food & Beverage department. Ensure that the company and statutory hygiene standards are maintained in all areas. Organize food festivals and also develop guest loyalty and retention programmes. Prepare the annual business plan for the department. To be fully conversant with all statutory requirements regarding food and beverage operations. People Management Ensure that the team offers professional and courteous service to the guests. Establish and maintain seamless co-ordination & co-operation with all departments of Ibis Nashik to ensure maximum cooperation, productivity, morale and guest service. Ensure that the team has been trained for all safety provisions. Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Financial Management To monitor food and beverage cost, set prices and analyze financial performance. Prepare and submit in the required format all information necessary for budgeting timeously and accurately. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks. Operations Management With the assistance of the Executive Chef establish menus and price list. Ensure that all Brand standards are met. Maintain a high profile with customers and staff by socialising through all restaurants, bars and banqueting departments. Ensure that the standards of food and beverage meet/exceed expectations. Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins. Perform systematic inspection of all Food & Beverage areas. Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization's policy. To provide cost effective and customer focused food and beverage service. Ensure to coordinate the ordering of food stock and other supplies. Ensure that the standards of service are met by sending the team for training etc. To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation. Managerial Qualities Leadership skills that utilize persuasion and motivation to attain organizational goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness Ability to accept responsibility Self confidence, motivation, drive and tenacity Ability to enhance organizational performance Ability to clearly delegate tasks and responsibilities Ability to think strategically, inductively, and creatively And the propensity to recognize and acknowledge other peoples' ideas. Key contacts Liaises With Responsible For (as assigned) General Manager, all department heads F&B Team Leader F&B Associates Occupational Health & Safety Employee Responsibility Ensure that the OHS&E policies and procedures are effectively communicated to all employees, contractors and volunteers and the control of visitors to worksites. Ensure induction and department or job specific training is provided for all employees, contractors and volunteers. Ensure that Department Safety Procedures and other safety information are prepared and complied with. Ensure that Department safety plans are developed in consultation with employees. Promote OHS&E Management by example.