Van Houtte Cafe –
motivates the café team (including: hiring, firing, performance management, and
employees and provides ongoing training for all café staff.
café schedule, covering different shifts if necessary.
Serves as a the
lead customer service contact for members at the café, including: answering
questions, welcoming, and other member communications.
Acts as a
liaison between the café and all other departments, communicating relevant
information to the café staff as needed.
and analyzes the café budget.
implements café policies and procedures.
and maintains inventory.
keeping café area clean, neat and orderly.
supplies needed for the café.
Other duties as
Food & Beverage Manager
Mercure Dahab Bay View –
South Sinai, Egypt
In charge of all aspects of the food
and beverage operations, including revenues, food costs, budgets,
inventories, sanitation and discipline in the department, ensuring the
quality of services in accordance with the company standard.
Preserves excellent levels of
internal and external customer service.
Up to date with food and beverage
trends and best practices.
To achieve the goals of the business
by providing direction to the overall food and beverage operation.
Managers to improve all operational areas in respect to standards,
revenues, cost control, guest and employee satisfaction.
Monitors the performance of the F&B
outlets through verification and analysis of customer satisfaction systems
(Trip advisor – Olakala) reports and initiate corrective actions when
Coordinates new and special menus
Coordinates between different
sections of Food & Beverage and between Food & Beverage and other
hotel departments to ensure that preparations for all functions, festivals
and other activities involving Food & Beverage have been made.
Design exceptional menus, purchase
goods and continuously make necessary improvements.
Recommends revisions in pricing of
food, beverages items based on costs, competition, etc.
Attends major operational problems
and needs brought to his attention; attends to guests' complaints,
inquiries and requests; answers correspondence.
Approves requisitions, work orders,
purchase orders, market lists, etc.
Visits other hotels, restaurants and
other competitors to gauge quality of food, beverage and service; visits
markets and other sources to determine availability and quality of needed
supplies and to look for possible substitutes; informs management,
kitchen, cost control and purchasing of important findings.
Work, and develop relationships,
with external suppliers to ensure the very best reputation within the
industry, and receives the service required to ensure that the operational
Food and Beverage team can deliver the highest quality product, and the
highest financial return.
Recommends hiring and scheduling of
entertainment for Food & Beverage outlets.
Follow up on company´s policies,
rules, regulations and procedures.
Mastery in delegating multiple tasks.
Identify customers' needs and
respond proactively to all of their concernsGuest oriented and service minded.
Promotes and maintains good public
relations with hotel clientele.
Ability to spot and resolve problems
Maximize revenues for all areas of
the operation, through innovative marketing and promotional activities,
focused customer research, creative and innovative menus and promotions,
and development of new products, services or featuresLiaise with the Sales and Marketing
team and Food and Beverage Director to collate and respond to all customer
correspondence, ensuring this is communicated to the entire Food and
Beverage team, where appropriate.
The department representative for
Special Events, working each special event as the departmental duty
manager. This will involve all
planning associated with each event, right through to delivery.
Leads the F&B team by
attracting, recruiting, training and appraising talented personnel Appraises personnel's performance
and production; corrects mistakes and inadequacies, ensuring that
international standards of Food & Beverage preparation and service are maintained. Responsible for the overall
implements, consumptions of all F&B polices and procedures pertain to
employees, work manuals, sanitation requirements, consumptions, costs,
qualities, menus, special parties and others.
Responsibilities include hiring,
training and development of team members, oversight of departmental
administration, and implementation of effective control of inventory and
Creating a high level of moral
within the F&B department, developing a good working relation with all
others onboard departments, trough cooperating and communication.
AND SAFETY MEASURES
Ensures strict compliance with all
relevant Hygiene and Safety legislation and requirements managing
the external food hygiene consultant, and the resulting reports.
Constantly review the product range
to ensure that all key quality standards are maintained responsible
for maintaining and helping enforce the agreed brand standards for each
unit by conducting and managing monthly audits.
Preparing of the annual budget with
all aspects of budget including food and beverage manning guide.
Prepares annual Food & Beverage
goals or forecast and budget; develops working plans to carry out goals;
compares actual achievements against goals periodically; takes necessary
Prepares the Food & Beverage
monthly report detailing and explaining figures of sales, costs and
profits and comparing same with forecasts.
Reviews and analyzes monthly
Financial Statements, requisitions and purchase orders and other
performance indicators, takes necessary remedial action.Sees to it that adequate inventories
of food, beverages and equipment are maintained.
Maintains the F&B Management
invoices and journals, manage and monitor expenditure associated with
catering equipment repair, manage the asset.
Manages the incentive scheme,
allocating and verifying spending and assisting in report analysis on
stock and sales, highlighting and acting on any anomalies.
Creates and operates within
efficient labour budgets for each season, tracking labor spending and
providing input regarding capital projects and initiatives.
Approves all F&B requisitions so
as to ensure that they are prepared properly and placed in a proper and timely
manner in compliance with company´s instructions.
Monitor revenues and expenses