Experience: 8 to 13 yrs.
Panari Hotels (http://www.panarihotels.com/)
Outline of Duties
Responsible for all food and beverage production and service for the club. Directly supervise the Executive Chef, Banquet Manager, Restaurant Manager and managers of all other outlets such as snack bars, half-way houses, etc.
Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
Job Tasks (Duties)
1. Develops an operating budget for each of the departments revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
4. Assures that all standard operating procedures for revenue and cost control are in place and
consistently utilized
5. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department
6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job
description/specifications for all department staff
7. Manages the long-range staffing needs of the department
8. Approves the menus proposed by the Executive Chef for all outlets and special events
9. Establishes quantity and quality output standards for personnel in all positions within the department
10. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation
11. Researches new products and develops an analysis of the cost/profit benefits
12. Maintains food and beverage personnel records
13. Develops and implements policies and procedures for food and beverage departments
14. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
15. Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs
16. Consults with the Executive Chef, and Purchasing Manager to ensure the highest level of guest satisfaction at minimum cost
17. Greets guests and oversees actual service on a regular basis
18. Helps develop wine lists and bottle/glass wine sales promotion programs
19. Develops on-going professional development and training programs for food production, service and bar production/service personnel
20. Ensures correct handling procedures to minimize china and glassware breakage and food waste
21. Addresses guest complaints and advises the management about appropriate corrective actions taken
22. Develops interesting ways of promoting functions in the dining room, lounge and other outlets
23. Assists in planning and implementing procedures for special events and banquet functions
24. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities
25. Monitors employee dress codes according to policies and procedures
26. Approves all product invoices before submitting to the accounting department
27. Manages physical inventory verification and provides updated information to the accounting
department
28. Responsible for the proper accounting and reconciliation of F&B Sales and collection of all revenues
29. Maintains records of special events, house counts, food covers and daily business volumes
30. Audits and approves departmental payroll
31. Supervises the remodeling, refurbishment and other design enhancements applicable to food and beverage service
32. Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank you letters
33. Complete periodic china, glass and silverware inventories
34. Implement and monitor sanitation and cleaning schedules
Languages: English, spoken and written. French, German, Spanish or Chinese will be added advantage.
Work Experience: Must have worked in 5 star International hotels in controls 2 years, maitre de hotel 2 years and Food and Beverage manager 3 years. He must be hands on, committed and result oriented individual. Must be able to train and motivate his staff and command respect and admiration of customers. Must be up to date with the current trends in the food world, and have the ability to effect innovations to keep the department relevant and exciting to the customers consistently.
Panari Hotels (http://www.panarihotels.com/)
Outline of Duties
Responsible for all food and beverage production and service for the club. Directly supervise the Executive Chef, Banquet Manager, Restaurant Manager and managers of all other outlets such as snack bars, half-way houses, etc.
Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
Job Tasks (Duties)
1. Develops an operating budget for each of the departments revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
4. Assures that all standard operating procedures for revenue and cost control are in place and
consistently utilized
5. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department
6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job
description/specifications for all department staff
7. Manages the long-range staffing needs of the department
8. Approves the menus proposed by the Executive Chef for all outlets and special events
9. Establishes quantity and quality output standards for personnel in all positions within the department
10. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation
11. Researches new products and develops an analysis of the cost/profit benefits
12. Maintains food and beverage personnel records
13. Develops and implements policies and procedures for food and beverage departments
14. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
15. Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs
16. Consults with the Executive Chef, and Purchasing Manager to ensure the highest level of guest satisfaction at minimum cost
17. Greets guests and oversees actual service on a regular basis
18. Helps develop wine lists and bottle/glass wine sales promotion programs
19. Develops on-going professional development and training programs for food production, service and bar production/service personnel
20. Ensures correct handling procedures to minimize china and glassware breakage and food waste
21. Addresses guest complaints and advises the management about appropriate corrective actions taken
22. Develops interesting ways of promoting functions in the dining room, lounge and other outlets
23. Assists in planning and implementing procedures for special events and banquet functions
24. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities
25. Monitors employee dress codes according to policies and procedures
26. Approves all product invoices before submitting to the accounting department
27. Manages physical inventory verification and provides updated information to the accounting
department
28. Responsible for the proper accounting and reconciliation of F&B Sales and collection of all revenues
29. Maintains records of special events, house counts, food covers and daily business volumes
30. Audits and approves departmental payroll
31. Supervises the remodeling, refurbishment and other design enhancements applicable to food and beverage service
32. Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank you letters
33. Complete periodic china, glass and silverware inventories
34. Implement and monitor sanitation and cleaning schedules
Languages: English, spoken and written. French, German, Spanish or Chinese will be added advantage.
Work Experience: Must have worked in 5 star International hotels in controls 2 years, maitre de hotel 2 years and Food and Beverage manager 3 years. He must be hands on, committed and result oriented individual. Must be able to train and motivate his staff and command respect and admiration of customers. Must be up to date with the current trends in the food world, and have the ability to effect innovations to keep the department relevant and exciting to the customers consistently.
Contact Details
Recruiter Name:
Neha Pathak
Telephone:
0120-3070904
Reference Id:
neha.pathak@naukri.com
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