Mukuba Hotel
JOB PURPOSE
To function as the business manager and a marketing specialist for the food and beverage department. To ensure that the restaurant, bars and banquets operate successfully and are individually profitable in accordance with the standard and annual budget of the hotel.
ESSENTIAL/DESIRABLE EXPERIENCE/QUALIFICATIONS
a) Professional Qualifications
- Grade 12 certificate
- Bachelor’s degree and /or professional qualifications in relevant field
- Professional Membership
b) Work Experience
- Minimum of 5 years work experience in supervisory or similar position
c) Skill Specifications
- Excellent analytical skills and must fully comprehend the hotel industry.
- strong verbal and interpersonal skills
- must be able to effectively communicate ideas in verbal and written presentations.
- ability to lead initiatives and show skills in follow up ,multi-tasking leadership and accountability for team actions.
d) Duties
- Financial
- to ensure that each profit center (e.g restaurants ,bar ,banquets) is operated in line with maximizing profit while delivering on the brand promise
- to ensure that cost center (e.g stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest
- to coordinate the annual business plan for food and beverage
- to strategically analyse business performance to facilitate accurate and meaningful forecasting, involving the respective heads of department as appropriate
- to proactively manage costs based on key performance indicators, working through the respective heads of department as appropriate
- to assist in inventory management and ongoing maintenance of hotel operating equipment and other assets
- to actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximize yield and overall profits in outlets and banquets
2. Operational
- to monitor all operations especially during peak business periods, working through the respective head of department to make adjustments where necessary.
- to make sure that all best practices fro food and beverage service are implemented
- to ensure that feedback of the customer is well communicated to all concerned and to ensure that the relevant changes are implemented
- to work closely with other team members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests
- to make sure that food and beverage employees work in a supportive and flexible manner with other departments, in a spirit of “we work through teams”
- to taste and monitor the food and beverage products served throughout the operation, providing feedback where appropriate
3. Employee Handling
- to oversee the punctuality and appearance of all food and beverage employees, 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.
- to conduct annual performance development discussions with all of the employees in the department and to support them in their professional development goals
- to plan and implement effective training programmes for departmental employees in coordination with the human resources and administration training manager
- to ensure that employees follow all company and local rules, policies and regulations relating to fire and hazard safety and security
5. Customer Care
- to ensure that employees also provide excellent service to internal customers in other departments as appropriate
- to handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
6. Other Duties
- to carry out any other reasonable duties and responsibilities as assigned by the General Manager or their appointee.