Job Description

JOB SUMMARY

Plans organizes, develops, co-ordinates and administers the total operations of all food production, storage, issue and service areas with a view to achieving optimum results in terms of guest satisfaction and safety. Also to strive continuously to increase operating revenue and profitability through better sales and reduced cost

Established Duties

? To abide by the rules and regulation of the Hotel

? To abide by the mission statement

? To ensure smooth and effective functioning of the entire Food and Beverage operations and service in the Hotel

? To guide the Executive chef in his operations, and help him in solving his administrative problems and maintaining high level food quality

? To forecast Food and Beverage operational requirements and plans and organize to meet the projected operational needs

? To guide and support the Executive kitchen steward in the routine operations

Especially

1. In the maintenance of proper hygiene in various kitchen /locker rooms/cafeteria

2. To ensure that all major equipment in the kitchen are kept at operational efficiency

3. To maintain china and silver of the hotel at the standard required

4. To ensure that all major equipment in the kitchen are kept at operational efficiency

5. To procedure new equipment according to the developments in the International market

? To ensure that effective , quick and pleasant service is rendered to the Guests and also ensure that warn cordial, congenial Guests Relations are maintained at all times

? To initiate programs on Guest Recognition, and to pet forth various incentives to achieve Guest recognition in various outlets

? To ensure coordination with the F&B controller

1. That the par stocks of various items in the hotel are set, maintained according to the needs of the Hotel

2. To carry out surveys to learn about new arrivals of various items in the market and introduce them if found suitable

3. To take constant rounds with F& B Controller to ensure that the control procedure laid down by the management are implemented

4. To prepare standard recipes and ensure that these recipes are implemented in various kitchens.

5. To conduct yield test of the various meats in the Hotel and to ensure that the standard portion sizes are maintained.

6. To standardize recipes of various beverages being served in the hotel.

7. To make recipes for various cocktails and ensure that these are implemented to produce uniform quality.

? To discuss and work out the records of various imported goods in the Hotel, according to the lead time and ensure that the hotel does not run short of any items at any a given time.

? To ensure that the various products in the hotel are properly stored and at suitable temperature, to avoid any kind of spoilage, and to check the stacking of various items in the food stores, Beverages stores, Kitchen walk In' s etc.

? To conduct regular tasting of various food items/canned items/soft drinks/Indian spirits at regular intervals, so as , to ensure that best possible quality is procured for the hotel.

? To standardize the service of each and every item being served in the hotel and ensure that the standards are maintained of various items.

? To plan the menus and revise them according to the following schedule

Coffee shops every 3 months

Specialty Restaurant every 6 months

Room service-Every 6 months

Banquets-Every 3 months

? To obtain comparative menu prices of competitors and ensure that competitive prices are maintained.

? To receive comparative menus and revise them according to the following schedule.

? To ensure coordination with the F& B Controller.

1. That the par stocks of various items in the Hotel are set, maintained according to the needs of the Hotels.

2. To carry out Market surveys to learn about new arrivals of various items in the market and introduce them if found suitable.

3. To take constant rounds with the F & B Controller to ensure that the control procedure laid done by the management are implemented.

4. To prepare standard recipes of various meats in the hotel and to ensure that the standard portion sizes are maintained.

5. To standardize recipes of various beverages being served in the Hotel.

6. To make recipes for various cocktails and ensure that these are implemented to produce uniform quality

? To discuss and work out the records of various imported goods in the hotel, according to the lead time and ensure that the hotel does not run short of any items at a given time

? To ensure that the various products in the hotel are properly stored and at suitable temperatures, to avoid any kind of spoilage, and to check the stacking of various items in the Food stores , Beverage stores, Kitchen Walk In's etc.

? To conduct regular tasting of various Food items /Canned items/soft drinks /Indian Spirits at regular intervals, so as, to ensure that best possible quality is procured for the Hotel

? To standardize the services of each and every item being served in the Hotel and ensure that the standards are maintained of various items.

? To plans the menus and revise them according to the following schedule:

1. Coffee shops - every 3 months

2. Specialty Restaurants - every 6 months

3. Room Service _ every 6 months

4. Banquets _ every 3 months

? To obtain comparative menu prices of competitors and ensure that competitive prices are maintained

? To receive the menu prices of competitors and ensure that competitive prices are maintained

? To receive the Menu sales summary and ensure that the unpopular items are deleted and proper items are added from time to time

? To ensure that the Asst. F&B Managers, Sous Chefs and the Executive Kitchen steward are kept informed of the various developments in the international market and for this purpose to hold occasional work shops/discussions and training sessions

? To ensure that regular training programs are organized in various outlets, kitchen and kitchen stewarding and for this purpose to liaise with the Training Manager

? To arrange bands/pianists and other entertainment in the hotel and ensure that they are of high quality

? To hold food festivals from time to time in co-ordination with the Embassies / Trade commissions and other hotels overseas.

? To line with the approval of the GM foreign entertainment talents for specialty restaurants from time to time

? To ensure that the payrolls are kept at the lowest level in the department, and ensure the maximum utilization of manpower available

? To Co-ordinate with Personnel Manager, for hiring / disciplinary actions / performance evaluation of various personnel policies in the hotel and ensure adherence to stipulators

? To submit to the VP (F&B) the total annual requirements of imported items for his approval and sanction.

? To discuss with VP (F& B) various aspects of operations and bring necessary changes whenever possible.

? To ensure that the highest standards of staff grooming is kept up at all times in respect of short hair cuts, crisp uniforms ,polished shoes etc.

? To conduct method studies to eliminate manpower wastage and increase productivity, sales and reduce costs.

? To conduct surprise checks of raw materials to ensure conforming to standards and specifications as stipulated.

? To analyze all accounting and operations analyst records pertaining to F&B.

? To attend the following meetings.

- G.M's meeting for Departmental Heads.

- Energy Conservation Meeting

- Tasting Committee Meeting

- Quality Improvement Meeting

- Purchase Committee Meeting

- Sales & Advertising Meeting

- Cafeteria Committee Meeting

And other committees where he is a member and conduct F&B Meetings

Job Type: Permanent

Pay: From ?45,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Provident Fund

Schedule:

• Fixed shift

Supplemental pay types:

• Yearly bonus

Experience:

• total work: 1 year (Preferred)

Work Location: In person