Job Description

Primary Responsibilities . Assist the Director Food & Beverage to supervise all Restaurants, Bars, In Room Dinning and Banquets to achieve guest satisfaction and organizational profitability through effective utilization of all resources. . Assist the Director Food & Beverage and the Executive Chef with the development of new menus and prices. . Continuously delight the customers by offering trend setting and innovative products and services. . Ensure to assist the Team -Food & Beverage to supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law. Food & Beverage Planning . Assist the Director Food & Beverage to plan, forecast and budget the revenues and costs for department. . Ensure that the company and statutory hygiene standards are maintained in all areas of the department. . Assist the Director Food & Beverage to organize food festivals and also develop guest loyalty and retention programmes. People Management . Ensure that the team offers professional and courteous service to the guests as per the standards. . Ensure that the team has been trained for all safety provisions. . Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. . Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Hyderabad Airport to ensure maximum cooperation, productivity, and guest service. Financial Management . Assist the Director Food & Beverage to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems. . Prepare and submit in the required format all information necessary for budgeting timeously and accurately. . Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits Operational Management . Assist with the selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed. . Co-ordinate work assignments, departmental planning, and scheduling betweenManager -Food & Beverage and the Departmental Heads. . Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization\'s policy. . To provide cost effective and customer focused Food and Beverage service. . Ensure that the standards of food and beverage meet/exceed expectations. . Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins. . To ensure that room service orders are executed promptly and that they comply with the required standards. Main Complexity/Critical issues in the Job . Respond professionally, politely, and efficiently to extraordinary requests and complaints from guests. . Responsible and accountable for Outlet\'s, Banquet, Bar profitability and revenue generation Knowledge and Experience . Secondary / High school education / Hotel Management Degree . Additional certification(s) in Food & Beverage will be an advantage . Good reading, writing and oral proficiency in English language . Ability to speak other languages and basic understanding of local languages will be an advantage . Minimum 5 - 7 years of experience. . Good working knowledge of MS Excel, Word, & PowerPoint . High degree of professionalism with sound human resources management and business acumen capabilities Competencies . Leadership skills that utilize persuasion and motivation to attain organizationalgoals is the most desirable management quality, followed by honesty, integrity, ethical behavior, tactfulness, openness, and cultural awareness . Ability to accept responsibility . Self-confidence, motivation, drive and tenacity . Ability to enhance organizational performance . Ability to clearly delegate tasks and responsibilities . Ability to think strategically, inductively, and creatively And the propensity to recognize and acknowledge other peoples\' ideas.

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