JOB DESCRIPTION. Job Summary

Transcription

1 JOB DESCRIPTION TITLE REPORTS DIRECTLY TO SUPERVISING KEY RELATIONSHIPS WITH F&B Manager Director of F&B Palm Court Manager & Team Restaurant Manager & Team In Room Dining Team Smith & Whistle Manager & Team Club Lounge F&B Team/VIP Services Manager Minibar Services All Direct Reports and F&B team F&B Cost Controller Human Resources Advisor Marketing Managers (Online and Offline) PR Manager and Team (UK & Ireland) Banqueting Manager Job Summary To oversee and be responsible for the performance of the hotel s venues and to function as the strategic business leader of the property s food and beverage front of house operation. Supporting the Director of F&B. The area of responsibility which include Restaurant, Bar, Lounge, Room Service & Club Lounge. Proactively drive new initiatives, strategies and implement product enhancements and operating efficiencies in the hotel. To manage the venues of the hotel, whilst ensuring the highest levels of employee and guest satisfaction and to achieve optimum financial returns. To create a working environment that supports organisational and core values. TECHNICAL SKILLS & JOB CONTENT KNOWLEDGE Skills and Knowledge unique to this position; Knowledge of all F&B Standards, quality presentation, service and products, and local health and sanitation standards Experience of menu planning

2 Displays an understanding of the impact that menu choice has on productivity and profitability Ability to drive sales through associate engagement and upselling Proven previous experience and knowledge of planning and executing Marketing Plan, area competition, promotional concepts, F&B Costs and controls Responds appropriately to guest needs during hours of operation Knowledge of food trends and special seasonal foods especially in London Ability to analyse financial information and prepare budget, forecast and set in place processes in order to achieve these targets Ability to monitor and control costs particularly payroll in line with Budgeted or Forecasted revenues Displays comprehensive computer skills, particularly Excel Ability to assess quality control and adherence to service standards Ability to remain calm under pressure KEY RESPONSIBILITIES TEAM LEADER Influence Skills Support The One Team One Rota ethos to cover shifts in relevant venues when applicable To initiate and maintain timely recording of and follow-up of all bookings Communicate and administer selling strategy to all internal parties Act as the central point of contact for F&B related enquiries in your areas of responsibility Managing Change To consult and effectively and positively manage changes in operation, policy and procedures with direct reports Innovation To remain current with new concepts in Food and Beverage within and outwith hotels To generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set To be proactive in prospecting / creating new Restaurants & Bars business Constantly review our procedures to ensure we are at all times operating as efficiently as possible TEAM PLAYER Sensitivity To understand and effectively manage cultural needs and expectations of different groups staying in Hotel and those amongst the team Rapport Building

3 Positively identify and acknowledge excellence in operations impacting F&B Services business Identify operational limitations and sell only what we advertise and can effectively manage operationally STAFF DEVELOPER Coaching Set yearly SMART objectives and goals for direct reports in line with the Performance Management process Conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis Prepare and regularly update Departmental Training Manual On the job training for all associates both on technical and cultural skills Highlight and with the Training Manager plan for training to address any training needs for FOH F&B associates COMMUNICATOR Informal Communications Actively participate in the daily F&B Briefing Attend and participate in Monthly F&B Communications Meeting Attend and present areas of responsibility s performance at monthly Hotel Manager s Team Briefing Attend all appropriate Marketing Plan & Operating Plan meetings as requested Attend monthly F&B HOD Meeting Attend quarterly Associate Meeting Present appropriate topics at associates meetings as requested Written Skills Provide a bullet point fiscal month summary of Actual results to Budget & Forecast for Director of F&B Produce a monthly Manpower forecast and mid-month communicate any changes expected to Director of F&B and Ass. Financial Controller Provide a clear business plan for Yearly Marketing Plan Maintain a 24-hour response time to enquiries and correspondence and maintain system for active follow-up MANAGEMENT Planning / Organisation / Monitoring Hold a monthly Department Communications Meeting. Identify associate s training needs and proposed method of improving. This should include Direct reports and Frontline associates in F&B Effectively manage distribution of workload amongst self and direct reports

4 Effectively manage overtime, lieu time, holidays as required by the business and within Budgeted/Forecasted allowance Develop and manage the F&B venues Budget and Forecast for expenses, Labour and Revenues Daily walks of all F&B venues ensuring highest standards of maintenance and cleanliness are being met. Follow up with Housekeeping and Engineering to ensure any deficiencies are being met. In addition visually check that service is being carried out in line with SOPS. Monitor stock inventory and follow up on any variances to PAR stocks Ensure cash control, stock control, and all licensing policies are being followed by the whole F&B venues team Problem Solving / Judgement To analyse internal or external reports and apply to Department operations as appropriate Use Daily Revenue Reports and forecast to monitor performance on a daily and weekly basis flexing manning in line with demand and forecasted business levels Effectively manage the P&L expenses in the areas under your control Initiative / Energy Provide creative methods for improving Customer Service using GEI tool (Guest Experience Index) Continuously review and improve internal operations methods in the venues and suggest to other Departments how they might assist in general improvements through appropriate forum Create inventive Social Media opportunities for use on a weekly basis Drive the creation of the Venues Marketing plan for the year Generate ideas for service, promotions and products that will ensure we maintain a competitive edge INDIVIDUAL / PERSONAL Service Career Orientation Achieve GEI targets as agreed with The Executive Head Chef in Charge of F&B in yearly Objective & Goal setting Practice Starwood service standards Advise Director of F&B of guest complaints and assist with back up to initiate a response from Director of F&B. Coordinate Brand owners training courses in support of our Strategic partnership with suppliers Annually work with the Training Manager for Central London on the Training needs for the FOH team Personal Impact Project a pleasant positive and professional image to all contacts at all times Coach and support F&B Leadership team and High Potentials in the team and ensure direct reports do likewise

5 Set goals for direct reports using the PMP framework and actively manage their performance through continual coaching Be the focal point for all F&B venue enquiries from internal and external parties During Site Inspections for large pieces of business make yourself available to conduct the F&B venue element to support the Sales team Lead by example at all times and personally take control of the FOH F&B teams Starvoice Action Plans Political Acumen Build network amongst colleagues in competitor hotels Build network in organisations that may directly or indirectly impact our business as appropriate Communicate weekly to Director of F&B on any critical issues and activities within the venue, particularly any variances to Forecast anticipated Quality Awareness Advise and liaise with Director of F&B on F&B operational issues, standards and procedures Maintain and adhere to all Sheraton deposit and billing policies and procedures, or as directed by the Credit Manager or Finance Department Understand and implement all Sheraton programmes as applicable to the F&B department Experience Requirements: We are looking for a self-motivated forward thinking individual who brings proven Food & Beverage management experience banqueting within a fast paced environment. The ideal candidate will need to demonstrate high level of guest focus and display that they have solid financial and commercial awareness. This person will be a confident communicator with the ability to lead and develop the team and influence across all areas of the business. This personal will also have a hands-on approach and takes a proactive role with department managers in order to identify and support needs at all levels. We are looking for an inspiring leader, who is passionate in delivering extraordinary guest experiences and who takes pride in sharing successes with the team. A leader who will lead from the front and on the floor; demonstrating teamwork by actions rather than words. The successful candidate will have a passion for F&B and be fluent in current trends. The ideal candidate will be able to demonstrate this from their interests and past times as well as knowledge of the market Qualifications College or university degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration preferred

6 Functional Experience 4 years experience in food and beverage management. Previous departmental head experience in one or more of the following departments: - Restaurant - Speciality Restaurant - Lounge - Bar