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KEY RESPONSIBILITIES

Job Summary

To function as the Assistant Business Manager and Assistant Marketing Specialist for the Food and Beverage Division, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel and are individually profitable.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Administration

• Ensures that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.

• Oversees the preparation, reviews and updates individual departmental operations manuals.

• Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

• Ensures the smooth operation of the Food and Beverage Division in the absence of the EAM – Food and Beverage/Director of Food and Beverage.

• Liaises with Culinary Division

Guest Satisfaction

• Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

• Ensures that associates also provide excellent service to internal customers in other divisions as appropriate.

• Spends time in public areas observing associate-guest interaction and talking with guests, works through department heads to coach associates in guest service skills as necessary.

• Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner.

• Maintains positive guest and colleague interactions with good working relationships.

Finance

• Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Ensures that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

• Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

• Assists in the preparation of the annual business plan for Food and Beverage.

• Assists in the monthly reforecast, involves the respective department heads as appropriate.

• Manages costs proactively based on key performance indicators, works with the respective department heads as appropriate.

• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.

• Participates in weekly yield and revenue management meetings actively, oversees the appropriate pricing structures to maximise yield and overall profits in Outlets and Events.

• Responsible for control of beverage programme including recipes, inventory and progressive menu development.

• Reviews uniform replacement schedule as well as coordinating upgrade reviews with Director of Food and Beverage.

Marketing

• Assists in the preparation, utilisation and update of the annual marketing mlan, broken down as necessary by department.

• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.

• Encourages department heads to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operations

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

• Monitors all operations, especially during peak business periods, working through the respective Department Head to make adjustments where necessary.

• Ensures that all Food and Beverage Essentials are introduced, implemented and consistently maintained.

• Ensures that Food and Beverage Division respond to the results of the consumer audit and to ensure that the relevant changes are implemented.

• Works closely with other executive committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

• Ensures that all associates are up to date with the availability of seasonal and new products on the market.

• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.

• Maintains and assists in outlets during the absence of respective managers.

Human Resources

• Assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.

• Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Maximises the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Conducts annual performance development discussions with key Food and Beverage associates and to support them in their professional development goals. Ensures that they in turn conduct annual performance development discussions with their associates.

• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.

• Ensures that each department head plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.

• Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.

• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.

• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Feedbacks the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.

• Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.

• Models the Company’s culture, vision, mission and core values at all times.

Other Duties

• Is knowledgeable in statutory legislation in associate and industrial relations.

• Exercises responsible management and behaviour at all times and positively representing the hotel management team and Rosewood Hotels & Resorts.

• Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel's policies concerning fire, hygiene, health and safety.

• Ensures high standards of personal presentation and grooming.

• Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations.

• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

• Attends training sessions and meetings as and when required.

• Carries out any other reasonable duties and responsibilities as assigned.

Required Skill

• People person and good motivator.

• Internationally verses, multi-cultured and languages.

• Solid leadership and training skills

• Finger on the pulse in market trends and changes.

Qualifications and Experience

• Hotel Management or Business Degree required.

• Five to ten years managerial experience in Hotel Food and Beverage operations.

• Free standing or lifestyle restaurant operation.

• Track record in leading Hotel Company with good business and standards.

Assistant Director of Food and Beverage