Department:                           Food & Beverage

Reports to:                             General Manager

Responsible for:                   Kitchen & Stewarding Personnel

PURPOSE OF THE JOB

Executive Chef is responsible for directing and organizing the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality to maximize revenue and profit. Executive Chef is responsible for maintaining targeted food and beverage cost as well as achieving quality standards by adhering to the predetermined processes in the Food & Beverage Department. He is responsible for managing the kitchen team and stewarding as well as supervising service standards and the presentations.

MAIN RESPONSIBILITIES

• Running F&B Operations smoothly and effectively
• Provide the strategic direction for all the Food and Beverage operational departments of the Hotel, including Restaurants, In-Room Dinning, Bars, Banquet/Catering Operations, Kitchen Operations, Stewarding, Staff Dining Room and Food & Beverage Cost Control.

• Plan and direct the functions of administration and plan operations of the Food and Beverage Department to meet the daily needs of operation.

• Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profitability at the highest standard of service and quality in terms of food quality as well as hygiene; to ensure guest satisfaction.

• Supervise F&B Department’s service standards and presentations

• Responsible for the compliance of brand standards of products and service delivered to the guests.
• Responsible to ensure that all Health and Safety processes are in place to comply with local legislation as well as Access guidelines.
• Prepare financial budget/forecast to reach the desired revenue and profitability for all F&B operations and assume a leading role in F&B financial reporting, being on top of any variations from budget.
• Leverage the existing tools (i.e. forecasting tool, revenue plan, P&L reports) to ensure forecast, budget and their accuracy are achieved along the quarters and year over year.
• Work closely with the Outlet Heads and HR to ensure payroll cost percentage is kept inline with the budget and forecast.
• Maintain effective control of food and beverage cost, labor cost and productivity among all F&B outlets.
• Make periodic pricing reviews to ensure that the various outlets are at an appropriate level within the competitive set per outlet.
• Cooperate with the Restaurant Manager and General Manager in the creation of attractive and effective menus designed to attract several customer segments.
• Maximize revenues for all areas of the operation through innovative marketing and promotional activities, focused customer research, creative and innovative menus and promotions, as well as development of new products/services/features.
• Have a detailed understanding of the competitive landscape, not limited to the hotel competitive set but of the F&B landscape as a whole in the area.
• Be fully up to speed with emerging trends within the competitive landscape.
• Take an active role in the preparation of F&B Marketing Plan, Operation Plan and related Action Plans, as well as F&B pricing strategies.

• Regularly review customer satisfaction in all F&B outlets and come up with an action plan whenever there is dissatisfaction/sales decline and/or a material change in the make up of the customer market/competitive environment.
• Responsible for leading the kitchen team and the stewarding team, continuously evaluating performance and encouraging improvement/development. Also responsible for the recruitment and training of related F&B personnel inline with Access standards.
• Lead his personnel effectively, providing regular feedback and ensuring employee engagement through good communication, “open door” policy and employee recognition and feedback.
• Responsible for preparing the working schedule for the kitchen and stewarding personnel, follow up the monthly total working hours in the kitchen and reports to HR Department.
• Foster teamwork within F&B outlets as well as other departments through collaboration and cooperation to ensure departmental engagement as well as interdepartmental communication.
• Ensure that employees follow all hotel, company and local rules and regulations, as well as policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Engagement Survey and ensure that the relevant changes are implemented.
• Participate in total hotel management as a member of the hotel Executive Committee.
• Work closely with the Sales team to assist in closing Group/Event business through participation in site inspections, being involved in F&B menu and pricing decisions etc.
• Fulfill responsibilities as requested by the General Manager and the President of Hotel Management Company.

JOB REQUIREMENTS:

Education: High school or equivalent education required. Bachelor’s Degree preferred.

Experience: Several years experience in overall Food & Beverage operation as well as management experience as an Executive Chef in a reputable Restaurant/Hotel. Culinary, sales and service background required.

Other Qualifications: Excellent knowledge of F&B products, service styles and trends, as well as a detailed understanding of stock control practices, principles and processes. Should also have a good understanding of the hotel’s accounting practices mainly being cost of sales, labor cost and productivity. Excellent verbal and written English skills. Should be an efficient team leader with good communication skills. Budgetary analysis capabilities are required. Should have a good knowledge of Microsoft Office programs and other operational programs used in the hotel.

---

Food and Beverage Manager

Department:                           Food & Beverage

Reports to:                             General Manager

Responsible for:                   Restaurant Service Personnel                                   

PURPOSE OF THE JOB

Responsible for managing the Food & Beverage operation in different outlets for smooth and efficient operation inline with the standards and for maximum guest satisfaction, service excellence and successful financial results. Trains the team to above mentioned mission and leads by example. 

MAIN RESPONSIBILITIES:

• Responsible for the compliance of brand standards of products and service delivered to the guests.
• Responsible to ensure that all Health and Safety processes are in place to comply with local legislation as well as Access guidelines.
• Follow general food and beverage procedures to achieve high service quality, guest oriented service philosophy and good cost management as well as consistent team training.
• Responsible for preparing the training program leading to quality, guest satisfaction, food presentation and team development.
• Coordinate staff allocation in line with forecasted occupancy and prepares staff rota in order to meet service, guest satisfaction and financial targets.
• Responsible for tidiness, cleaning and maintenance of front of the house and back of the house restaurant areas to meet the hygiene standards. Cooperate with HK and Engineering as and when needed.
• Cooperate with the Executive Chef and General Manager in the creation of attractive and effective menus designed to attract several customer segments.
• Work on seasonal menu changes with the Executive Chef and General Manager and give them customer feedback information.
• Maximize revenues for all areas of the operation through innovative marketing and promotional activities, focused customer research, creative and innovative menus and promotions, as well as development of new products/services/features.
• Have a detailed understanding of the competitive landscape, not limited to the hotel competitive set but of the F&B landscape as a whole in the area.
• Be fully up to speed with emerging trends within the competitive landscape.
• Take an active role in the preparation of F&B Marketing Plan, Operation Plan and related Action Plans, as well as F&B pricing strategies.

• Regularly review customer satisfaction in all F&B outlets and come up with an action plan whenever there is dissatisfaction/sales decline and/or a material change in the make up of the customer market/competitive environment.
• Responsible to inform the team on local legislation about alcohol service and consumption and assure that they adhere to it.
• Assure that stocks of glasses, crockery, cutlery, table cloths are stored according to corporate procedures and clean and tidy. Coordinate equipment inventory by cooperation with storeroom keeper/purchasing clerk to plan sufficient amounts for the restaurant operation.
• Apply procedures for F&B portion control and leftovers management.
• Cooperate with other department heads and service personnel from different outlets to work on promotions, food and wine critics and food and beverage presentation.
• Cooperate with Executive Chef & Kitchen Chef to increase profitability of the restaurant.
• Make market research and competition checks about the prices, promotions, strategies and discuss with Executive Chef about planning forward based on these.
• Take part at budgeting committee and work on ‘meal period covers, room capture ratios and average check’ calculations to set realistic targets.
• Work closely with HR to ensure payroll cost percentage is kept in line with the budget and forecast.
• Make pre-service meetings with the Executive Chef about menu ingredients, recipe and preparation details and inform the team accordingly.
• Manage and control from welcoming to ordering, timing, special requests and payment processes of the guests.
• Plan and coordinate the services flow and table set up in line with the reservations on the books.
• Inform the service team about usage and protection of the service equipment.
• Cooperate with Engineering department on the maintenance and care plan of the restaurant, banqueting spaces and different F&B outlets.
• Make sure that uniforms are kept clean and tidy.
• Make sure that the team is in proper and clan uniform, in proper attire and grooming before the service starts.
• Train the team in work health and safety, and risks and hazards and report any accidents to the management.
• Handle all guest complaints directly to the best of his ability at the best professional level.
• Analyze client feedback to understand the faults and weaknesses and make action plan for development of these areas. Report the results and action to General Manager.
• Cooperate with HR for recruitment and training process of service personnel inline with Access standards. Make performance reviews for his team members, define areas of development, encourage improvement.
• Lead Food & Beverage service personnel effectively, provide regular feedback and ensure employee engagement through good communication, “open door” policy and employee recognition and feedback.
• Cooperate with Stewarding on count of china, crockery, cutlery and glassware and act for prevention of breakage.
• Responsible for preparing/overviewing the working schedule for the service personnel in the F&B outlets, follow up the monthly total working hours at the restaurant and tip distribution.
• Ensure that employees follow all hotel, company and local rules and regulations, as well as policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Engagement Survey and ensure that the relevant changes are implemented.
• Responsible for correct and safe use of the equipment in his department.
• Maintain neat and clean attire in line with Access grooming standards.
• Undertake other responsibilities assigned by his/her/ manager and prepare reports as instructed.

QUALIFICATIONS:

Education: Minimum high school graduate, preferably having a hospitality education or having professional hospitality trainings is preferred.

Experience: Minimum 3 years of experience in a managerial position at branded hotel chains and/or minimum 5 years of F&B work experience, 3 years in a managerial position.

Other Qualifications: Able to use Opera software, good level of spoken and written English, good at using MS Office programs, has effective management skills, good communication skills, skilled on time management and planning, attention to detail, good follow up skills, a team player, presents positive behavior under stress, self-motivated.

---

Department:                           Front Office

Reports to:                             General Manager

Responsible for:                   Front Office Team Leaders, Front Desk Agents, Bellboys

PURPOSE OF THE JOB

Ensure the smooth an efficient operation of the Front Office Department including reservations, guest services, guest arrival and departure procedures. Continously strive to improve guest satisfaction and financial performance of the hotel, adhering to the service standards defined by the hotel management company.

MAIN RESPONSIBILITIES

• Preparation and update of the Front Office Departmental Operations Manual.
• Ensure through effective supervision that all services offered in the Front Office (Front Desk, Concierge, Bell Services, Pbx and Valet Service) are always available and are carried out with the utmost efficiency and courtesy as per the Departmental Operations Manual.
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Ensure that all corporate and Local Special Rates Information are available and guest history record is up to date at all times.
• Lead the Front Office Team by utilizing effective interpersonal and communication skills to lead, influence and encourage team members to perform at extraordinary level, building mutual trust, respect and cooperation among team members.
• Act as the “Service Champion” for the Front Office and create positive atmosphere for guest relations.
• Manage all day-to-day operations in the Front Office department ensuring compliance with all Front Office policies, standards and procedures, ensuring quality of service and guest satisfaction, as well as meeting the desired financial results. 
• Responsible for the recruitment of Front Office employees. Use all available on the job training tools to train new room attendants and provide follow up training as necessary.
• Oversee the punctuality and appearance of all Front Office employees, making sure that they always wear the correct uniform and name badge and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Establish and maintain open and collaborative relationships with employees and ensure employees do the same.
• Ensure proper establishment of employee schedules and schedule adherence and attendance.
• Lead Front Office personnel effectively, set performance standards, monitor performance, provide regular feedback and ensure employee engagement through good communication, “open door” policy and employee recognition and feedback.
• Provide services that are above and beyond for customer satisfaction and retention. Ensure that all Front Office employees deliver the brand promise and provide exceptional guest service, as well as excellent service to internal customers at all times.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
• Review comment cards, guest satisfaction results and other data to identify areas for improvement.
• Verify personally and frequently that guests are receiving the best possible service during check-in and check-out.
• Respond and handle guest problems and complaints. Observe service behaviours of employees and provide feedback to individuals.
• Conduct regular Front Office meetings to keep employees informed of Front Office goals to produce desired results, as well as policies and procedures, special events, further improvement plans and guest comments.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Implement consistent guest recognition programmes and ensure that Guest History records are accurately maintained and all returning guests are pre-registered and welcomed according to guest recognition program.
• Ensure that all daily arrival V.I.P. rooms, special request rooms, and long stay guest rooms are pre-blocked-in advance, that Housekeeping is notified and that each room is prepared with the appropriate welcome amenities.
• Establish an efficient method for the coordination of all Departments, with particular emphasis on the interaction between the Front Office and Credit, Sales, Housekeeping, Engineering, Telephone and Security departments.
• Work with the Revenue & Reservations Manager in the preparation of room occupancy forecast on a daily, weekly, monthly, and 3 months basis.
• Advise management of the updated reservation status for their reference in marketing and business solicitation.
• Ensure proper completion of all local government requirements concerning hotel guests.
• Keep informed of the room situation of competitor hotels.
• Supervise the room rates offered to a walk-in guest to maintain the rate structure.
• Assist in securing external guest accommodation in overbooking situations.
• Inform Security Department of any matter involving guest’s security.
• Maximize rooms sales and revenues for the hotel through appropriate yield management, upselling and inventory management initiatives, working closely with the relevant Heads of Department and Front Office employees.
• Assist in monthly reforecasting, as appropriate and in the preparation of the Annual Business Plan, as well as in the preparation of the Departmental Budget and to ensure that the department operational budget is strictly adhered to and that all costs are strictly controlled to achieve or exceed budgeted goals.
• Analyze monthly Profit and Loss statements and explain any deviations from budget.
• Assist in weekly yield and revenue management meetings, as necessary. Assist in the preparation and update of the annual marketing plan.
• Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
• Identify and analyse Front Office operational challenges and facilitate the development of solutions to prevent reoccurrence.
• Conduct frequent and thorough inspections of guest rooms and Rooms areas in general together with the Housekeeping Manager
• Ensure the strict control of room keys through Card system.
• Ensure that employees have a complete understanding of and adhere to employee rules and regulations.
• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Engagement Survey and ensure that the relevant changes are implemented.
• Participate in total hotel management as a member of the hotel Executive Committee.
• Fulfill responsibilities as requested by the General Manager and the President of Hotel Management Company.

JOB REQUIREMENTS:

Education: Min. 2 year degree from an accredited university in Hotel & Restaurant Management, Hospitality, Business Administration or related major.

Experience: Min. six years’ experience in the Front Office Department, min. 4 years at supervisory/min. 1 year at managerial level.

Other Qualifications: Excellent knowledge of Front Office operations to manage everyday operations and ensure guest satisfaction. Good verbal and written English skills. Should be an efficient team leader with good verbal and written communication skills, should be good in planning and coordinating as well as problem solving and decison making. Budgetary analysis capabilities are required. Should have a good knowledge of Microsoft Office programs and other operational programs used in the hotel.

Please apply through the button below

_{⏱️ Dëshiron të aplikosh më shpejtë?}