Food & Beverage Executive - Banquet

Job description

Job Description

Financial

·  Assist F&B management with achieving financial targets
·  Supervises the team's sales attributes
·  Offers suggestions and advice to guests regarding the different services available
·  Is in charge of organizing the F&B point of sale/outlet for operations as per the Hotel Standards
·  Increases revenue for the point of sale through additional sales techniques
·  Helps the point of sale attain profitable results
·  Helps increase guest loyalty through quality of service.

Operational

·  Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
·   Helps employees improve their skills and provide support for career development.
·   Manages the team on shift basis.
·   Ensures guest satisfaction, quality and high standards of service for customers.

Team Management

·  Evolves working methods in line with brand philosophy
·  Respects labor laws, particularly when preparing work schedules
·  Integrates, trains and manages personnel
·  Ensures his/her staff are well presented (clothing, personal hygiene etc)
·  Ensures smooth coordination between the different departments (Restaurants, kitchens, bars, lobby etc)

Qualifications

·  Degree level
·  Relevant experience in F&B and supervising a team.
·  Languages: fluent in the national language, English and a 3rd language would be a plus.
· 
1 year spent as Supervisor or similar role.