Food & Beverage Manager

Job description

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

 

·   Assist the General Manager to plan, forecast and budget the revenues and costs for department.
·   Ensure that the company and statutory hygiene standards are maintained in all areas of the department.
·   Assist the General Manager to organize food festivals and also develop guest loyalty and retention programmes.
·   Ensure to be fully conversant with all statutory requirements regarding food and beverage operations.
·   Ensure that the team offers professional and courteous service to the guests as per the standards.
·   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.
·  Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Chennai Chamiers Road to ensure maximum cooperation, productivity, and guest service.
·  Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
·   Assist the General Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems.
·   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
·  Assist with the selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.
·  Co-ordinate work assignments, departmental planning, and scheduling between General Manager and the Departmental Heads.
·  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 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.
·  To ensure that room service orders are executed promptly and that they comply with the required standards.
·  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

Additional Information

·  Interview, select and recruit outlet employees
·  Identify and develop team members with potential
·  Conduct performance review with the team
·  Constantly monitor team members’ appearance, attitude and degree of professionalism
·  Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
·  Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
·  Prepare payroll and gratuity reports
·  Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication