Organize and direct a team that focuses on the selling of beverages through the hotel’s bars as well as other F&B outlets.
Assist the F&B Manager in day to day operations.
Requirements / Qualification
High school diploma or GED equivalent preferred plus 4 years supervisory experience in F&B, culinary or related professional area OR 2-year degree in Food Service/Hotel & Restaurant Management and at least 2 years supervisory experience in F&B
Proven bar management and food service skills
Excellent training and associate relations skills
Outstanding customer service skills
Ability to work effectively in a team environment, interacting well with all levels of the organization, owners and with guests
Key duties / Responsibilities
Works with F&B Director / F&B Manager to determine menus and prices Monitors and controls quantities, cost and quality of supplies for the outlets
Practices Up Selling to increase average per cover and trains his/her staff to do the same
Ensures all the staff in the department is fully trained through constant on-the-job training
Uses the Regent Appraisal system to review the performance of direct subordinates and determines their development needs
Ensures prompt, efficient and accurate service to all the customers to achieve high level of guest satisfaction
Sets up and ensures maintenance of all beverage outlets according to hotel standards
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