مدیر محصولات غذایی و آشامیدنی

گروه هتل های بین المللی زنجیره ای اسپیناس بهرود

تهران

منتشر شده 2 ماه پیش

Job Description

● Help F&B director to lead, Implement and maintain F&B sales or marketing program. ● Help F&B director to keep the cost of food and beverage at the optimum level according to the standards of the Hotel. ● Responsible for overseeing and directing Restaurant & Banquets. In order to guarantee a quality service, according to the strategy of Espinas Hotel Group. Duties and Responsibilities: ● Direct and oversee development of employees in Talars. ● Coordinate food and beverage operations with other hotel departments to ensure efficient guest service. ● Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality. ● Implement procedures to increase guest and staff associate satisfaction. ● Maintaining Espinas standards of service and ensure their implementation. ● Maintain communications with Staff. ● Coach and counsel employees to reflect Espinas service standards and procedures. ● Participates with management in defining the mission and general objectives of the department. ● Implements the operating policies of the F&B sections. ● Help director of F&B to elaborates and controls the investment plans in the sections, studies, proposes and selects technical proposals related to the decoration, structuring of spaces and equipment; according to the budget, the desires of the clients, the purpose and characteristics of the establishment and the competition. ● Participates in the management of human resources assigned to the department - selection, performance evaluation, definition of training needs, motivation campaigns and incentives. ● Supervises the provision of services to clients in order to guarantee quality, intervening whenever necessary with them. ● Ensures compliance with all procedures defined for the F&B sections. ● Selects and sometimes participates in the negotiation of acquisition of equipment or products. ● Analyzes and evaluates the results of the customer satisfaction questionnaire, levels of productivity, quality and proposes corrective measures. ● Participates in the review meetings of the Quality and Environmental Management System. ● Participates in the HACCP (Hazard analysis and critical control points) team and in the implementation of the System. ● Coordinates, supervises the implementation of the department's procedures and sensitizes its employees on issues related to the Quality and Environmental Management System. ● Evaluates employee performance. ● Seeks to promote the image and services of the hotel and the Group with different types of clients. ● Service Philosophy, Strategic and Operating Service Delivery Systems must be observed and implemented at all times. ● Reviews all the monthly events and arrange for the casual staff the he might need for each events daily and inform HR department about it. ● To be in touch with the casual companies to find the best casual team with the best price as well as being on time. ● Service Philosophy, Strategic and Operating Service Delivery Systems must be observed and implemented at all times. ● Create a culture of maximum achievement of Department and Hotel Balanced Scorecard KIPs.

Requirements

● Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds. ● 4 years or more of progressive hotel food and beverage experience. ● Service oriented style with professional presentations skills. ● At least 3 years of experience in a supervisory role in a food and beverage environment. ● Proven leadership skills. ● Clear concise written and verbal communication skills in English. ● Must be proficient in Microsoft Word and Excel.

Employment Type

  • Full Time

Seniority

Employment type

  • Full Time

Educations

Seniority

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