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Asst Mgr Food and Beverage (701230)

Kuwait City

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
26/11/2016
Ref
KUW001450
Location
Kuwait City
Job Type
Food & Beverage, Food & Beverage Manager
Sector
Hotel
Job Level
Management
 
KEY RESPONSIBILITIES:-

Under the direction of the Director of Food
and Beverage or delegate, and within



the limits of established InterContinental
Hotels Group Policies and Procedures, assists in



overseeing and directing all aspects of the
Food and Beverage operation.  Promotes the desired



work culture around Our
Winning Ways.


ACCOUNTABILITY:Number of employees supervised –

Restaurant Manager/ Bar Manager/ Room Service Manager/
Banquet Service Manager.


KEY RELATIONSHIPS:-


Key Internal Relationships –  Outlet Managers

 

Key
External Relationships – Guests and Managers


4.       Essential
Duties and Responsibilities:  
Key Responsibilities


§  Assists
in managing the day-to-day operation of the Food and Beverage sections and
informs the Director of Food and Beverage or designate, of any major decision
taken which did not require his/her action and any other relevant
information 

 



§  Assumes
the duties and responsibilities of the Director of Food and Beverage or Food
and Beverage Manager in his/her absence



 



§  Controls
and analyzes, on an on-going basis, the following:



o   Sales



o   Costs



o   Quality and presentation of food and beverage products



o   Service standard



o   Condition and cleanliness of facilities and equipment



o   Quality of entertainment



o   Guest satisfaction



     o   Marketing

§  Assists
Manager in developing popular menus and beverage lists offering guests value
for money in accordance with IHG guidelines.

 

§  Assists
Manager in planning and organizing successful Food and Beverage activities in
the hotel and overseas

 

§  Conducts
daily briefings, Food and Beverage Meetings and other meetings as needed to
obtain optimal results

 Customer
Service:


§  Demonstrate
service attributes in accordance with industry expectations and company
standards including:

§  Being
attentive to Guests

§  Accurately
and promptly fulfilling Guests requests

§  Anticipate
Guests needs

§  Maintain
a high level of knowledge which affects the Guest experience

§  Demonstrating
a ‘service’ attitude

§  Taking
appropriate action to resolve guest complaints.


Health,
Safety and Security:

  •   Demonstrate
    understanding and awareness of all company policies and procedures relating to
    Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
  •     Familiarise yourself with emergency and evacuation procedures.

Financial
Management:


§       Under the assistance
of the senior Finance Manager co-ordinate the preparation of the Departmental
annual budget and work to achieve the budget by monitoring and  controlling the departmental operations,
considering revenue and expenditure

 §    On an ongoing basis,
control and analyse departmental costs to ensure performance       against budget;
implementing corrective measures where necessary to produce         positive     business
results.

  



People
Management:-


§  Work within the
company’s Human Resource Management System to ensure the departmental
performance of staff is productive. Duties include:


§  Plan for future
staffing needs

§  Recruit in line with
company guidelines

§  Prepare detailed
induction programmes for new staff

§  Maintain a comprehensive,
current and guest focused set of departmental standards and procedures and
oversee their implementation

§  Ensure training needs
analysis of your departmental staff is carried out and training programmes are
designed and implemented to meet needs

  •  









KEY RESPONSIBILITIES:-

Under the direction of the Director of Food and Beverage or delegate, and within

the limits of established InterContinental Hotels Group Policies and Procedures, assists in

overseeing and directing all aspects of the Food and Beverage operation. Promotes the desired

work culture around Our Winning Ways.


ACCOUNTABILITY:Number of employees supervised –

Restaurant Manager/ Bar Manager/ Room Service Manager/ Banquet Service Manager.


KEY RELATIONSHIPS:-


Key Internal Relationships –  Outlet Managers

 

Key External Relationships – Guests and Managers


4.       Essential Duties and Responsibilities:  Key Responsibilities


§  Assists in managing the day-to-day operation of the Food and Beverage sections and informs the Director of Food and Beverage or designate, of any major decision taken which did not require his/her action and any other relevant information 

 

§  Assumes the duties and responsibilities of the Director of Food and Beverage or Food and Beverage Manager in his/her absence 

 

§  Controls and analyzes, on an on-going basis, the following:

o   Sales

o   Costs

o   Quality and presentation of food and beverage products

o   Service standard

o   Condition and cleanliness of facilities and equipment

o   Quality of entertainment

o   Guest satisfaction

     o   Marketing

§  Assists Manager in developing popular menus and beverage lists offering guests value for money in accordance with IHG guidelines.

 

§  Assists Manager in planning and organizing successful Food and Beverage activities in the hotel and overseas

 

§  Conducts daily briefings, Food and Beverage Meetings and other meetings as needed to obtain optimal results

 Customer Service:


§  Demonstrate service attributes in accordance with industry expectations and company standards including:

§  Being attentive to Guests 

§  Accurately and promptly fulfilling Guests requests

§  Anticipate Guests needs

§  Maintain a high level of knowledge which affects the Guest experience

§  Demonstrating a ‘service’ attitude 

§  Taking appropriate action to resolve guest complaints.


Health, Safety and Security:

  •   Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
  •     Familiarise yourself with emergency and evacuation procedures.

Financial Management:


§       Under the assistance of the senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and  controlling the departmental operations, considering revenue and expenditure

 §    On an ongoing basis, control and analyse departmental costs to ensure performance       against budget; implementing corrective measures where necessary to produce         positive     business results.

  

People Management:-


§  Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:

§  Plan for future staffing needs 

§  Recruit in line with company guidelines 

§  Prepare detailed induction programmes for new staff

§  Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation

§  Ensure training needs analysis of your departmental staff is carried out and training programmes are designed and implemented to meet needs

  •  






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