Chăm sóc sức khỏe
Basic Functions :
Administer the entire food & beverage operation in such a manner as to bring into effect the superior product and service by making the difference in accordance with policies and procedures adopted by the hotel.
Duties and Responsibilities :
Creating and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
Working collaboratively with all members of the food and beverage team in menu planning, development and execution.
Ensuring food and beverage staff and management are properly trained to standards and able to carry out the operations of each department.
Working closely with department managers to develop them both personally and professionally.
Driving outlet revenues through strategic marketing, promotion and up selling efforts.
Ensuring that all complaints regarding food quality, service, or accommodations were investigated and resolved.
Scheduling and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Working with Executive Chef and culinary staff to ensure portion sizes, garnishing, presentation and preparation of food exceed standards.
Monitoring budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Monitoring compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Keeping records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establishing standards for personnel performance and customer service.
Estimating food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Reviewing work procedures and operational problems to determine ways to improve service, performance, or safety.
Organizing and directing worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
Recording and analyzing the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Arranging for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Monitoring employee and patron activities to ensure liquor regulations are obeyed.
Training workers in food preparation, and in service, sanitation, and safety procedures.
Inspecting supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Being responsible for inventories of food, equipment, small ware, and liquor.
Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
Performing any reasonable request made by the management which is not life threatening or against the law.
Above all, to lead by example through a hands on approach to motivate our employee to excel.
Performing other duties as assigned or requested by senior management.
Keeping the General Manager informed on all relevant issues concerning the department and the staff and in doing so, on a daily basis providing knowledge for decisions that benefit team members and guests alike.
Informing the General Manager of all emergencies
Representing the hotel and uphold the reputation of the organization, its staff, affiliates and owners within the organization and in public.
Refreshing menus and services regularly.
To maintain quality services.
Other tasks as defined by the management.
Yêu Cầu Công Việc
At least 5 year experience in one of the company’s executive committee members in international hotels with evidenced tracked record of achievements
Strong inter-personality, leadership, and creative skills
Proficiency in English and computer literate
Excellent public speaking skills (track record of presentation or public speaking training course)
Strong in driving results and people management and development
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