Job Description

TEAM LEADER
Influence Skills
• To manage implementation of Sheraton standards in product
• To initiate and maintain timely recording of and follow-up of all bookings
• To manage yield of inventories in accordance with Budget guidelines
• Communicate and administer selling strategy for F&B Outlets business to all internal parties
Managing Change
• To consult and effectively and positively manage changes in operation, policy and procedures with direct reports
Innovation
• To provide regular feedback on progress/reports/magazines within the industry and how new concepts may be applied to our product
• To generate new ideas for service and products that will maintain a competitive and leading edge over competitive set
•To be proactive in prospecting / creating new Restaurant business

TEAM PLAYER
Sensitivity
• To understand and effectively manage cultural needs and expectations of different groups utilising Hotel
Rapport Building
• Positively identify and acknowledge excellence in operations impacting Restaurant business
• Maintain effective and appropriate liaison with clients whilst on property for site
• Initiate Customer follow-up within 1-3 days following large events for future business bookings

STAFF DEVELOPER
Coaching 
• Set yearly SMART objectives and goals for direct reports with approval from Director of Food & Beverage
• Conduct quarterly appraisals with direct reports
• Conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis
• In conjunction with Training Manager, develop and implement Training programme for the outlet
• Create an environment in which direct reports can take responsibility and authority for their work and development

COMMUNICATOR
Informal Communications 
• Actively participate in the daily F&B Briefing
• Attend and participate in Monthly F&B Communications Meeting

Written Skills 
• Provide a bullet point fiscal month summary of Actual results to Budget & Forecast for General Manager and Director of Food & Beverage
• Produce 3-monthly Restaurant forecast in conjunction with Director of Food & Beverage

MANAGEMENT
Planning / Organisation / Monitoring 
• Hold a monthly Department Communications Meeting
• Effectively manage distribution of workload amongst self and direct reports
• Effectively manage overtime, lieu time, holidays as required by the business and within budgeted allowance

Requirements

EDUCATION
• Tertiary Education or a Degree 

INDUSTRY EXPERIENCE
• Minimum of 2 year experience on the same role or similar role. 
• Experience in managing an Italian Restaurant in a 5 star hotel is an advantage

Anastasiya Krasnozhon

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