Accountable To: Managing Director
Status: Exempt
 
  1. Achievement of budgeted food sales, beverage sales, labor cost and profitability.
  2. In room dining, Luxe Lounge, Sirocco Restaurant, Pool and Kitchen management.
  3. Cleanliness standards for all outlets and supervision of contracted overnight cleaning services.
  4. ServSave certification and training with all colleagues in the food & beverage department.
  5. Completion of Customer Follow-up calls on a timely basis.
  6. Timely analysis of Food & Beverage Prices in relation to competition.
  7. Participation and input towards F&B Marketing activities.
  8. Entertainment of potential and existing customers.
  9. Preparation of Sales Promotions & Mailings.
  10. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
  11. Development and maintenance of all F&B and Kitchen control procedures.
  12. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
  13. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements.
  14. To confirm all details relative to group functions with meeting/banquet planners.
  15. Supervision of daily paper flow including Proposals, and Function Contracts.
  16. Billing, including inventory, submitting and auditing invoices.
  17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
  18. Completion of monthly forecast.
  19. Attendance and participation at weekly F & B meeting and Department Head meeting.
  20. To assist in menu planning and pricing.
  21. Development and maintenance of department manual.
  22. Supervision of weekly payroll input.
  23. Be available to Hotel Staff at all times in case of emergency.
  24. All other duties as directed by the General Manager or Ownership.
  25. Participation in Manager on Duty shifts as required.
  26. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
  27. Assure the maintenance of bar control policies.
  28. Assure the completion of weekly schedule and shift duties while :a. Maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent 
  29. Completion of monthly inventory.
  30. Assure timely completion of function bills.
  31. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
  32. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
  33. Ensuring that services meet customer specifications.
  34. Quality of meeting room set-up.
  35. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
  36. Work with the Sous Chefs to ensure all arrangements and details are dealt with.
  37. Establish a rapport with groups to ensure guest satisfaction and repeat business.
  38. Minimize number of customer complaints.
  39. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
  40. Staff professional attitude and proper meeting Company appearance and uniform standards.
  41. Teamwork-Relations with co-workers and management.
  42. Quality of Food & Beverage services and department phone handling.
  43. Responsible for staff training and development.
  44. Ensure all staff have ‘Smart Serve’ certification.
  45. Department meeting being held monthly.
  46. Responsible for overseeing all scheduling within the department.
  47. Participation towards overall Hotel Maintenance and cleanliness.
  48. Achieving service that exceeds expectations.
  49. Overall maintenance of the operation at a level in keeping with the standards prescribed.
  50. Minimize the number of Workmen's Compensation claims.

Department: Restaurant
This is a management position
This is a full time position

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