Primary Responsibilities

Administration

To ensure that all departmental operations manuals are prepared and updated annually.
To maintain the daily log book.
To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainer s report and promotions analysis.
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To maintain outlet communication board.
To submit all guest / staff incident reports.
To report Lost & Found items, and handle them in accordance to the Policy & Procedures.
To attend weekly Food & Beverage meeting and daily operations meeting.
To control requisitioning, storage and careful use of all operating equipment and supplies.

Customer Service

Ensure that all employees establish a rapport with guests. Handle all guest requests and enquiries on food, beverage and service.
To be demanding and critical when it comes to service standards.
To ensure that the outlet team projects a warm, professional and welcome image

Financial

To have a complete understanding of financial aspects of the outlet
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
. To obtain and account for the correct settlement of all sales and be overall responsible for cashier / floats and their maintenance.
To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift.
To identify and correct any errors.
. To implement a consistent guest recognition programs and maintain a relevant guest database

Operational

To provide a courteous, professional, efficient and flexible service at all times, following Novotel Standards.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work to the standard set.
To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage division or any other department of the hotel as assigned.
To be fully conversant with all services and facilities offered by the hotel.
To perform opening and closing procedures established for the place of work as assigned.
To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up selling alternatives.
To ensure that the place of work and surrounding area is kept clean and organized at all times.
To monitor operating supplies and reduce spoilage and wastage.
To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the manager if no immediate solution can be found and assure follow up with guests.

Bartender Professional