DUTIES AND RESPONSIBILITIES:

1. ORGANISATION

• Monitor correct operation of F&B division departments according to instructions given by F&BM.  
• Effective participation in coordinating and controlling departments.
• Make sure standards and procedures, and Hotel policies are correctly applied.
• Make any suggestions likely to better adapt services to local market expectations.
• Participate in staff management, particularly in terms of hours, training leadership and discipline in respect to rules and regulations.
• Apply and ensure application of procedures and regulations concerning hygiene and safety.
• Make sure standards and procedures as well as those resulting from the Hotel’s F&B policy are correctly applied  
• Make sure that all material and equipment made available to the F&B department is correctly used.
• Effective participation in inventory taking.
• Participate in the weekly F&B meeting, represent and replace F&BM when he cannot attend
• Ensure follow up of F&B analysis as defined by the procedures.
• In conjuncture with department head, establish standard recipes / specifications sheet and theoretical sales prices for food and beverage services.
• On a monthly basis, prepare the Monthly F&B Division Report.
• Make any suggestions needed to correct discrepancies and improve Division

Management.

• Participate in developing the F&B Budget.
• Effective participation in inventory taking.
• Participate in the F&B meeting.

1. MANAGEMENT

• Preparing weekly Budget.
• On instructions from F&BM, implement appropriate measures to improve control of costs, personnel and expenses.
• Make any proposals to improve F&B profitability.
• Immediately report to F&B Mgr any differences noticed.
• Make any suggestions required to correct failures and differences.
• In conjunction with F&BM, control supplies: costs, quality /price ratio, size of orders, storage conditions.
• Control departmental costs and expenses.
• Make sure that SOP quality standards are applied.
• Effective on site participation in controlling the quality of services, receptions, service, decor, and atmosphere in various sales outlets.
• Actively participate in making sure that service is performed correctly.
• Pay attention to client reactions and comments and report to F&BM and immediately take the appropriate corrective measures.  
• Make any suggestions to improve the quality of services.

1. CONTROL

• Make any suggestions required to correct failures and deference and improve
• F&B profitability.
• On instructions from F&BM implement appropriate measures to improve control of costs, personnel and expenses.
• Make sure that SOP quality standards are applied.

1. SALES AND MARKETING

• Participate in developing the Strategic Plan.
• Back up F&BM in implementing actions scheduled in the Strategic Plan.
• Participate in developing Menus.
• Make any suggestions likely to improve F&B sales promotions and marketing.

Candidate Requirements :

• Certificate or Diploma in F& B Service Operations
• Minimum 1-2 years experience as Assistant Section Head level in 5* resort environment.
  • Demonstrates energy and enthusiasm at work place.
  • Is courteous and helpful to colleagues and customers.
  • Demonstrates dedication and commitment to their role.
• Be fully conversant with all health and safety and hygiene procedures.
• Complete knowledge of all bar items listed and their preparation and
• presentation
• Have excellent communication and leadership skills.
• He or She will be highly motivated, have a passion for providing a luxury experience for all our guests, be solution oriented and be able to inspire creativity at all levels.
• Previous food and beverage experience at a leadership level is essential.
• Have excellent communication, leadership, and financial skills

• Previous experience in tourism industry would be an advantage

Alisa Rakhubovskaya

Professional Recruiter

aworkabroad.com

facebook.com/alisa.rakhubovskaya

twitter.com/Alisa_Rakh

linkedin.com/profile/view?id=421040228