* Restaurant
- Effectively manage the restaurant by ensuring the following:
- Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
- Adhere to opening and closing procedures
- Adhere to bill paying procedures
- Conduct effective shift briefings, ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc
- Personally meet and farewell a minimum of 80% of your customers
- Encourage and motivate staff to provide optimum service during all shifts
* Bars
- Carries out effective beverage service by ensuring
- Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
- Guests are informed about wine, advising the types and styles of wine, taking wine orders and serving wine
- Promotion and sales of cocktails to guests
- Quality in making and presenting cocktails
- Coffee and tea is served hot and in accordance with standards
- Cellar operations are carried out including:
- Correct use of refrigeration system
- Effective operation of the post-mix syrups bulk dispense system
- Operating the beer reticulation system
- Adhering to stock control procedures
- Requisition of bar items according to bar stocks
- Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
- Complete spillage report and submit to Food and Beverage manager at the conclusion of each shift
- Assist the Food and Beverage Director to source and review outlet musicians
- Assist to promote the musicians
- Design promotional material aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Director
- Prepares for service by ensuring the department's:
- Grooming is impeccable and in accordance with ICHG personal presentation standards
* Equipment is clean
- Equipment is sorted and stored
- Glassware is polished
- Requirements for special occasions are ready
- Music is on
- Lighting is on
- Outlet is ready for service and guest comfort
- Carries out effective service by ensuring all staff are aware of their role in:
- Greeting and seating guests
- Explaining and up-selling daily beverage specials
- Processing food orders accurately
- Using trays and tray jacks effectively
- Quickly taking food and beverage orders
- Ensuring payment methods are handled accurately
- Ensuring working areas are cleaned and re-set quickly
- Ensuring the bar is clean
- Regularly cleaning ashtrays
- Conversing with Guests in relation to the food and beverage products
- Patron care standards are adhered to by ensuring:
- Guests are advised on alcoholic beverages
- The strengths of alcohol is advised and guests are advised as to their effect
- Compliance with legal provisions of local liquor codes
- Level of intoxication of guests is assessed and appropriate action taken
- Guests are advised on the hotel's policy of smoking
- Food and Beverage service of high standard and in accordance with departmental standards and procedures is delivered
- Recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile are shared
- Development and implementation of Promotions Calendar for F&B products in restaurant
- Special event concepts are managed
- Market changes are anticipated and review operations when necessary
- Competitor analysis is conducted
- Positive publicity opportunities are created
- Customer database is managed and utilized effectively
- Property facilities are upsold
- The active pursuit of cost saving measures
- Recycling wherever possible
- Liaison occurs with
Sales Manager during tender process to obtain new accounts; Food and Beverage specific
- Wage and beverage costs are managed
- Forecasting is managed
- Stock control is managed
- Analysis of statistics and change your operations to reflect customer preferences
- Your own shift hours are mixed to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts)
- Guest complaints are handled professionally.
