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Level of authority:
Head of Department
Purpose
To consistently provide the
highest levels of guest care and
service. To develop and
maintain a team of professional
service personnel. To maximise
all income opportunities and
develop new revenue streams
Relationships
CEO, Chairman, Director of Food
& Beverage, Senior Managers,
Heads of Department, Team
Members, Members, Guests,
Suppliers
Main Responsibilities
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To manage the food and beverage
service function currently of
the Atrium, Spa Lounge & Bar,
Gents Lounge and Members Bar.
Following the hotel development
this will also include
Restaurant and Club Lounge & Bar
·
To undertake cost efficient
scheduling of staff, ensuring
all areas are appropriately
covered according to forecast
and confirmed business levels
·
To be responsible for ensuring
your team are experts in
departmental service standards
and that they are consistently
delivered to ensure the highest
levels of guest satisfaction
·
To coordinate both the daily and
the strategic operation of the
Restaurant function to ensure
efficient, professional service
delivery in line with required
standards, revenue maximization
and member/guests satisfaction
·
To take an active role in the
daily operations of all food and
beverage service areas
·
To attain and exceed budgetary
revenue and cost targets through
the strategic maximisation of
revenue and efficient control of
costs
·
To establish and maintain a
specialist team of food and
beverage personnel through
effective recruitment,
performance reviews, training
and development
·
To maintain stock levels to
ensure that your teams are able
to deliver to our members and
guests whilst also ensuring that
stock levels are set at a
realistic level, balancing guest
and financial parameters
·
To continually review our
products and service to identify
ways to positively enhance and
improve them from a guest and
financial perspective
·
To maintain an awareness of
competitors and trends within
food and beverage locally,
nationally and globally and to
react to changes you believe
will impact on the restaurant
and/or bar
·
To assist with revenue and
payroll forecasting and
reporting as required
Personnel & Training
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To foster a close team
spirit within the resort
operations by leading by
example
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To carry out staff appraisal
and encourage individual
improvement plans as
appropriate
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To uphold the company dress
code both by the team and
personally
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To assist in time and cost
efficient rostering to suit
business demands and in line
with wages budgets
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To identify training needs
within the reception
department and arrange all
remedial training as
necessary
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To carry out product
knowledge training and
testing
Health & Safety
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To carry out risk
assessments within the
department areas and make
all staff aware of the
findings
-
To ensure all staff are
fully aware of the fire
precautions procedures and
evacuation plans, processes
and procedures
·
To ensure all statutory notices
are displayed within the
necessary areas
·
To take personal responsibility
for the successful
implementation of safe work
practices within your department
in order to comply with
statutory requirements (as
detailed in The Health and
Safety at Work Act 1974), and
Company health and safety
requirements
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To ensure the departmental area
is maintained in a safe,
hygienic and presentable state
Accounting
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To carry out all financial
reporting as required to
meet the company standards
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To ensure all payments are
received and accounted in
the correct procedure
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To provide all the necessary
documentation for the
regular payment of salaries
and wages
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To prepare in conjunction
with others the annual
revenue budgets
Business Management
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To be aware of the
departmental budget and
weekly, monthly, half yearly
and annual actual business
performance
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To forecast business trends
and provide forecast revenue
projections against budgets
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To attend business review
meetings as and when
required
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To provide for the Chairman
and Financial Director
departmental business
strategies, objectives and
target to accompany the
annual budget process
General Duties and Obligations
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To act as Duty Manager as
and when requested
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Uphold the integrity and
business ethics of the
company at all times
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To maintain confidentiality
of the company’s business
performance, its employees
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To be professional and
courteous in all dealings
with guests and staff
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To assist with any duties
that may be required by the
company from time to time
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To undertake any statutory
training that may be
required by the company from
time to time
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To attend training courses
that may be identified to
enhance your skills to
perform your duties and
develop your experience
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To attend meetings as may be
required
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To uphold the best business
practices as employed by the
company and respect the
confidentiality of the
business at all times and
not disclosing any details
to third parties
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To consistently provide and
maintain the highest standards
of guest care and service
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To respond to any customer
feedback in a timely manner,
dealing with situations
personally if appropriate;
referring them to a superior
where required
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To have a thorough knowledge of
all club facilities and be able
to answer guest question in a
quick, polite and helpful manner
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To handle guest complaints or
problems promptly and to ensure
that you are aware of all
resolved/unresolved incidents
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To ensure company and statutory
rules, regulations and policies
are adhered to at all times
·
To be security conscious with
respect to guests/staff/club
welfare and property, following
through any incidents or reports
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To communicate positively with
staff, colleagues and Management
to ensure effective teamwork and
high morale
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To assist fellow colleagues both
within and without your normal
department where possible to
ensure continued operational
effectiveness and high standards
of service
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To fully understand the vision,
mission statements and values of
the company, and to communicate
and actively promote these to
your team
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