People
Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained
Recruit, select and develop Chefs, to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
Develops with the L&D Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two- way communication
Develop and assist with training activities focused on improving skills and knowledge
Conduct annual Performance Appraisals providing honest and appropriate feedback
Demonstrate co- operation and trust with colleagues, supervisors, teams and across departments to deliver positive results
Monitor employee morale and provide mechanisms for performance feedback and development
Financial
Works with F&B Manager in the preparation and management of the Catering Sales/Operations budget. Duties include:
Assists in coordinating the preparation of the banquet sales annual budget
Assists in the preparation of the hotel strategic plan, goals program
Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
Guest experience
Build and maintain positive relationships with all internal customers and guests in order to exceed their needs.
Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
Implements procedures which enhance the guest experience
Develops popular menus offering guests value for money in accordance with IHG guidelines.
Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
Take action to address guest needs in order to exceed their expectations
Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
Responsible Business
Perform other duties as assigned. May also serve as manager on duty.
Monitors local competitors and compare their operation with the hotel Food and Beverage operation
Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
Accountability
Supervises a large number of team members in kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors.
