シェフとビバレッジマネージャー

Role Purpose

As Chef and Beverage Manager, you’ll manage food and beverage operations to ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements. 

Key Accountabilities

People

• Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers 
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues 
• Train colleagues to make sure they deliver with compliance and to the standards we expect 
• Recommend or initiate any HR elated actions where needed 

Guest Experience

• Make sure all food and beverage equipment is in operational condition and regularly cleaned 
• Develop and change menus every season, develop great food items and the head Chef
• Make sure all food and beverage facilities  spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs 
• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction 

Responsible Business

• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions 
• Keep an eye on competitor activity / industry innovation. Review and approve menu design 
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste 
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment 
• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done 

Financial

• Help prepare the hotel’s annual budget and the setting of departmental goals 
• Monitor budget and control expenses with a focus on food, beverage and labour costs 
• Working with the catering office, identify additional sales opportunities to enhance revenue 
• Drive promotions that deliver great dining experiences for guests at a good value 
• Make sure credit and financial transactions are handled in a secure manner 

Accountabilities

This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens,  May oversee one or more supervisors. 

Key Skills & Experiences

• Some college and/or advanced training in food and beverage management 
• 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience 
• Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred 
• Must speak local language 
• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law