ASSISTANT DIRECTOR OF FOOD AND BEVERAGE

Summary

Main Duties

§ Takes full leadership of Penthouse Bar + Grill, managing Outlet Manager and Head Bartender to successfully lead the four outlets. Ensuring that marketing calendar, financials, manning and product offering are correct.

§ Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

§ Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

§ Ensures the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.

Customer Service

§ Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

§ Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

§ Spends time in public areas observing associate-guest interaction and talking with guests, works through Heads of Department to coach associates in guest service skills as necessary.

§ Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

§ Maintains positive guest and colleague interactions with good working relationships.

Financial

§ Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

§ Ensures that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

§ Assists in the preparation of the Annual Business Plan for Food and Beverage.

§ Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.

§ Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

§ Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

§ Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Marketing

§ Assists in the preparation, utilisation and update of the Annual Marketing Plan, broken down as necessary by department.

§ Helps creating, planning and executing interesting events which bring positive light to the hotel and media attention.

§ Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

§ Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

§ Ensures that Food and Beverage Departments respond to the results of Forbes audits and ensures that the relevant changes are implemented in order to reach hotel goals.

§ Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§ Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

§ Ensures that all associates are up to date with the availability of seasonal and new products on the market.

§ Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.

Personnel

§ Assists in the recruitment and selection of all Food and Beverage associates. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.

§ Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

§ Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

§ Conducts annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their associates.

§ Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.

§ Ensures that each Head of Department plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.

§ Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.

§ Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

§ Supports the implementation of The People Brand Standards, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

§ Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.

§ Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

§ Feedbacks the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.

Other Duties

§ Knowledgeable in statutory legislation in associate and industrial relations.

§ Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.

§ Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the hotel's policies concerning fire, hygiene, health and safety.

§ Ensures high standards of personal presentation and grooming.

§ Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations.

§ Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

§ Attends training sessions and meetings as and when required.

§ Carries out any other reasonable duties and responsibilities as assigned.

§ Must remain motivated, competitive and accountable and posses a solid understanding of current industry trends both local and international.