Gastronomi, Hoteleri & TurizemPrishtinë1 javë më parëFull Time
Purpose of the Job
Food & Beverage operation in different outlets for smooth and efficient operation in line with the standards and for maximum guest satisfaction, service excellence, and successful financial results. Trains the team to the above-mentioned mission and leads by example.
Main Responsibilities
Responsible for the compliance of brand standards of products and services delivered to the guests.
Responsible for ensuring 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 prepare staff schedules 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 hygiene standards. Cooperate with HK and Engineering as and when needed.
Assisting the Executive Chef 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 the 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 the F&B Marketing Plan, Operation Plan and related Action Plans, as well as F&B pricing strategies.
Kjo shpallje ka skaduar dhe nuk pranon më aplikime.
Gastronomi, Hoteleri & TurizemPrishtinë1 javë më parëFull Time
Purpose of the Job
Food & Beverage operation in different outlets for smooth and efficient operation in line with the standards and for maximum guest satisfaction, service excellence, and successful financial results. Trains the team to the above-mentioned mission and leads by example.
Main Responsibilities
Responsible for the compliance of brand standards of products and services delivered to the guests.
Responsible for ensuring 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 prepare staff schedules 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 hygiene standards. Cooperate with HK and Engineering as and when needed.
Assisting the Executive Chef 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 the 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 the 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 makeup of the customer market/competitive environment.
Responsible for informing the team on local legislation about alcohol service and consumption and ensuring 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 the 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 presentations.
Cooperate with Executive Chef & Kitchen Chef to increase the profitability of the restaurant.
Make market research and competition checks about the prices, promotions, and strategies and discuss with the Executive Chef about planning forward based on these.
Take part in the 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.
In charge of controlling from welcoming to ordering, timing, special requests and payment processes of the guests.
Plan and coordinate the flow and table of the service set up in line with the reservations on the books.
Inform the service team about the usage and protection of the service equipment.
Cooperate with the 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 clean uniform, in proper attire, and grooming before the service starts.
Train the team on 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.
Analyse client feedback to understand the faults and weaknesses and make action plan for the development of these areas. Report on the results and action to the Hotel Manager.
Cooperate with HR for recruitment and training process of service personnel in line with Access standards. Make performance reviews for his team members, define areas of development, and encourage improvement.
Lead Food & Beverage service personnel effectively, provide regular feedback, and ensure employee engagement through good communication, an "open door" policy, and employee recognition and feedback.
Cooperate with Stewarding on the count of china, crockery, cutlery, and glassware and take action for prevention of breakage.
Responsible for preparing/overviewing the working schedule for the service personnel in the F&B outlets, following up on 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.
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 training 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.
Benefits
Fully company-paid health insurance
Regular working hours with a healthy work-life balance
Only 5 working days per week
A family-like team and a positive work environment where you feel valued
Support and real opportunities for career growth and advancement
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 makeup of the customer market/competitive environment.
Responsible for informing the team on local legislation about alcohol service and consumption and ensuring 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 the 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 presentations.
Cooperate with Executive Chef & Kitchen Chef to increase the profitability of the restaurant.
Make market research and competition checks about the prices, promotions, and strategies and discuss with the Executive Chef about planning forward based on these.
Take part in the 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.
In charge of controlling from welcoming to ordering, timing, special requests and payment processes of the guests.
Plan and coordinate the flow and table of the service set up in line with the reservations on the books.
Inform the service team about the usage and protection of the service equipment.
Cooperate with the 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 clean uniform, in proper attire, and grooming before the service starts.
Train the team on 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.
Analyse client feedback to understand the faults and weaknesses and make action plan for the development of these areas. Report on the results and action to the Hotel Manager.
Cooperate with HR for recruitment and training process of service personnel in line with Access standards. Make performance reviews for his team members, define areas of development, and encourage improvement.
Lead Food & Beverage service personnel effectively, provide regular feedback, and ensure employee engagement through good communication, an "open door" policy, and employee recognition and feedback.
Cooperate with Stewarding on the count of china, crockery, cutlery, and glassware and take action for prevention of breakage.
Responsible for preparing/overviewing the working schedule for the service personnel in the F&B outlets, following up on 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.
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 training 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.
Benefits
Fully company-paid health insurance
Regular working hours with a healthy work-life balance
Only 5 working days per week
A family-like team and a positive work environment where you feel valued
Support and real opportunities for career growth and advancement
