Eam Food

Company Description

Reporting to the General Manager, the role holder will contribute to the performance of their departments by facilitating the hiring and retention of exceptional talent as well as driving heartist engagement, learning and development, performance and talent within their departments by strategically leading through their Department Heads. They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.

**Job Description**:

- EAM F&B leads and supervises all relevant activities in F&B operations departments and manage overall operations in absence of General Manager.
- Responsible for the commercial results of operational departments.
- Keeps close contact with the General Manager and co-ordinates relevant activities to improve commercial, F&B and other results.
- Ensures that the hotel consistently disposes of adequate, motivated and skilled personnel at all levels.
- In performing these duties he/she shall at all times maintain good relations with his/her supervisor, the Department Heads as well as the local authorities and other key persons On-going self-driven education on hotel, hotel industry, local market, and technology
- Handle all guest interactions professionally and appropriately
- Effectively communicate with other hotel departments, regional, and corporate teams
- Manage the operations of the hotel in order to maximize profitability and to ensure superior guest service and product quality
- Develop, recommend, implement and manage the operational department’s annual and long-term goals
- Ensure that all operations departments are maximizing revenue and profit potentials while minimizing costs
- Manage operational expenses to stay within budget guidelines, as well as gather and report financial information to the General Manager
- Manages performance issues that arise within the operational departments, as well as train, develop, coach and counsel, conduct performance evaluations and resolve problems of departmental team members and managers
- Ensures optimal compliance with corporate focus audit
- Is an integral part of the business team, attends all scheduled meetings and contributes actively with proper preparation
- Conducts a daily briefing with management on current key activities
- Evaluates changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary
- Ensures guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance
- Anticipate and address guest issues and establish proactive processes to promote guest satisfaction
- Interacts in a positive way with all team members to ensure a luxury guest experience
- Ensures compliance with local health and safety regulations

Food & Beverage
- Supervises all operational areas, ensuring that all hotel guests and visitors are met, and guest satisfaction is maintained across the resort.
- Maintains a high level of communication and feedback within the departments
- To ensure that all Rixos policies and SOP’s are in place for the Food and Beverage Department and that they are regularly checked upon, filed correctly and adhered to at all times
- To make sure that appropriate fire evacuation procedures are in place, that all Associates are aware of them and that regular fire drills are carried out
- To ensure regular team, section and departmental meetings are held in the Food and Beverage Department and that the results/outcomes are recorded, filed and followed up
- To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel.
- To carry out regular quality control functions in all areas of the Food and Beverage Department to ensure a consistent high quality of all services is maintained.
- To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests
- To provide advice to the hotel’s management team on all aspects of the hotel’s operations, environmental health & safety matters as well as the operational efficiency of the property
- To carry out quality control functions in all areas of the department daily to ensure a consistent high quality of all services is maintained
- To ensure the timely and correct preparation and submission of all administration and audit reports
- To handle guest complaints, comments, problems and requests in a professional & efficient manner, to document all complaints properly and to ensure that other HODs and Managers are fully informed about complaints/issues concerning their areas of responsibility
- To carry out Duty Manager shifts/tasks when required and to perform any other duties that may be assigned from time to time by the Management
- To make sure that all working materials/equipment, areas, signage and vehicles are always in good condit