Job Description

Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people
• Get ready – by taking notice and using your knowledge so that you are prepared for anything
• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.
• In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.
• Ensure all credit and financial transactions are handled in a secure manner.

PEOPLE:

• Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.

GUEST EXPERIENCE:

• Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair 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.

RESPONSIBLE BUSINESS:

• Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef.
• Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• 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.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Ensure security incidents and accidents are logged, investigated and rectified to prevent future catastrophes
• Perform other duties as assigned. May also serve as manager on duty.

ACCOUNTABILITY

This is the top food and beverage job in a large full-service, luxury or resort hotel. Supervises a large number of employees in multiple major food and beverage outlets and kitchens, and banquet and convention facilities. Oversees multiple managers and supervisors.

QUALIFICATIONS AND REQUIREMENTS

Bachelor’s degree or equivalent qualification in Hotel Management, Culinary Arts, or a related field. Minimum of 8 years of relevant experience is required, including experience in hotels and Indian restaurant operations, with proven management expertise. Proficiency in the local language is essential. Relevant certifications or permits, as required by local authorities, must be obtained.