Food & Beverages Manager II at Ibis Hotel

Duties and Responsibilities
Customer Relations:

• Enhances guest satisfaction
• Handles guest comments and complaints, ensuring follow-up
• Develops close relationships with guests to encourage loyalty
• Ensures guests receive a warm and personalized welcome

Professional Techniques / Production:

• Organizes and supervises the preparation of points of sale according to activity forecasts
• Ensures that reference standards are properly applied
• Checks that sales materials are well presented
• In conjunction with the Head Chef, prepares the menus, organizes purchases and ensure the update and application of cooking instructions
• Plans changes in the menu, sets prices and organizes the work for the day in coordination with the Head Chef

Team Management:

• Manage and values the different food and beverage points of sale
• Make sure the information are given t0 the concerned services
• Develops team spirit and motivation by creating a good working atmosphere
• Takes part in or validates recruitments
• Organizes the welcome and integration of new employees
• Prepares or checks the work schedules, ensuring that they are consistent with activity forecasts
• Conducts annual performance appraisals and sets targets for the team
• Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up
• Helps employees improve their skills and provides support for career development
• Applies labor legislation

Commercial / Sales:

• Develops excellent relations with guests
• Prepares the commercial action plan for the department and ensures implementation
• Sets daily sales targets for the team
• Analyses guests' comments and shares them with the team
• Launches and deploys marketing initiatives in the local area in order to increase revenue
• Works in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers
• Knows the market and customer expectations
• Keeps close track of what the competition is doing
• Uses sense of creativity and innovation to facilitate commercial operations

Management and Administration:

• Ensures that management results are in line with the hotel's targets
• Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
• Adapts department organization as required and manages headcount for optimum "prime cost"
• Draws up, implements and ensures that internal checks are properly carried out
• Ensures that the equipment and cultural assets of the department remain in good condition and working order
• Checks inventories that have been carried out

Hygiene / Personal Safety / Environment:

• Is responsible for keeping the equipment and furniture in good condition
• Ensures machinery works reliably and follows up any technical work
• Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected
• Sets up an action plan based on the hygiene analysis results and tracks implementation
• Applies and ensures application of the hotel's security regulations (in case of fire etc.)
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)
• Is responsible for the security of people and property in the area under his/her remit.

Skills / Qualifications Required

• HND / B.Sc in Hotel Management
• Diploma or/and Certificate in Food and Beverage category in a related field
• 2-3 years working experience as a Food and Beverage Manager
• Proficiency in communication and math skills
• Ability to work in a team and supervise the subordinates
• Quick decision making skills
• Guest oriented, outgoing and service minded
• Proficiency in the use of micros and other application programs.