Job Description

: Job Title: F&B Head Function: F&B Service Location: Lonavala Primary Purpose Ensure that all the Food and Beverage Outlets in the Resort operates profitably and efficiently and to maintain the consistency of high food and service standards in the Food and Beverage department. Major skills and accountabilities of position (4-6 major accountabilities) 1. Should have in depth experience in forecasting Budgets and Revenues. Should be able to plan Marketing Strategies and can deliver MIS as required by the management. 2. Excellent written and verbal communication and interpersonal skills in English and local language. 3. Should have strong knowledge of stocking and tracking inventory of food items and beverages. 4. Should be able to work independently and constantly supervises the Food & Beverage team in their respective outlets to ensure positive service operations in order to achieve a. Customer satisfaction Levels b. Quality service and compliance 5. Should have experience of hiring and training employees and monitoring their activities. 6. Should have excellent multi-tasking, organizational and prioritizing skills. Should ensure standard Operating Procedures are met while delivering results. Duties and Responsibilities 1. Monitors all the Food & Beverage outlets (Cafe 24/ IRD/ Banquets) daily in terms of Customer Satisfaction / Revenue Generated / Service Standards / Food Quality etc. including the daily replenishment of the necessary Beverages at the F&B. 2. Help plan external and internal marketing and sales promotion activities within the outlets under the guidance of the Chief Operating Office. 3. Ensure that state and company regulations are consistently adhered to pertaining to alcoholic beverages and food safety. 4. Monitor purchase and receiving procedures for products and supplies as per the Standard Purchasing Specifications & Brand Standards and to ensure proper quantity, quality, and price for all purchases. 5. Should be able to Effectively monitor pilferage & wastage of Food & Beverage and report the same to the COO with effective analysis and corrective action taken with monitoring corrective action on close quarters. 6. Reviews & Ensures all Standard Operating Procedures of the various outlets are being adhered to and any deviation from the same needs to be informed to the management immediately. 7. Ensure that all safety, sanitation, energy management, preventative maintenance of equipment and other standards are consistently met in co-relation with the maintenance department. 8. Ensure that all standard operating procedures for revenue and cost control are consistently utilized & scope of evolving the set SOP are noted down and the same discussed with the COO before implementation. 9. Should be able to perform any other tasks/duties requested or assigned by the Management from time to time. 10. Should be able to establish targets, KPI\'s, schedules, policies, and procedures. Work relations (context - main interfaces - functional report) 1. Reports directly to COO & Managing Director. 2. Interfaces strongly with all functional / department heads and employees. 3. Interfaces strongly with Outlet managers Key figures - provide key data of the job e.g. budget, number of reports etc 1. Financials - (Figures/% to be discussed) 2. Guest Satisfaction Scores - (Figures/% to be discussed) 3. Employee Satisfaction Scores - (Figures/% to be discussed) Key success factors - how is the success in the position measured 1. Financials - (Figures/% to be discussed) 2. Guest Satisfaction Scores - (Figures/% to be discussed) 3. Employee Satisfaction Scores - (Figures/% to be discussed) Experience and qualifications required for the job Should be a Hotel Management Graduate with experience of minimum 15 years out of which 5 years atleast in managing restaurants in resort. Minimum Qualification: Hotel Management Graduate Minimum Job Experience: Minimum 15 years out of which 5 years at least in managing restaurants in resort Reporting to: COO Travel: N/A

foundit