Rosewood Hotel Group Trang chủ

Job summary –

Under the direct supervision of the Assistant Director of Food & Beverage is responsible for the management of all aspects of In-Room Dining and seasonal Pool operations functions, in accordance with hotel standards. The Food & Beverage Manager directs, assists, implements, and maintains a service and management philosophy of exceptional guest service.

Essential Duties and Responsibilities – (Key Activities)

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
• Maintain complete knowledge of:
• All liquor brands, beers and non-alcoholic selections available in IRD
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials, 86'd items.
• Dining room and Pool layout, table/seat/station numbers, proper table set-ups, room and area capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• Daily house count, arrivals/departures, V.I.P.'s. SAGs
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• Forbes, LQA and Rosewood Brand standards
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Ensure compliance with departmental and hotel standards of cleanliness, organization, and guest service.
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items for anticipated business.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies, and work areas.
• Review sales from the previous day; resolve discrepancies with accounting and track revenue against budget.
• Prepare weekly work schedules according to labor standards and forecasts, adjusting as needed to meet business demands.
• Manage and approve void checks per accounting procedures and assist servers with problem payments, ensuring all cashiering processes follow accounting standards.
• Run system-closing reports and ensure all server checks are closed before signing out.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Contribute proactively to the outlet’s financial success by analyzing profit and loss statements to help drive top-line revenue and control costs.
• Manage guest relations and ensure guest satisfaction.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, regardless of time or business level. Always promote positive guest relations.
• Be familiar with all hotel services, features, and local attractions to respond accurately to guest inquiries.
• Monitor and handle guest complaints following set procedures to ensure guest satisfaction.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and employees.
• Manage and direct all F&B associates within the department.
• Interview, hire, and onboard all new associates.
• Conduct 30-, 60-, and 90-day reviews, as well as end-of-year performance appraisals.
• Provide performance feedback, handle disciplinary issues, and counsel employees per hotel standards.
• Conduct a daily pre-shift meeting with staff to review all pertinent information for the day's business.
• Attend daily and weekly division and hotel meetings and relay relevant information to the team.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Coordinate proper breaks for staff and ensure staff adhere to schedules, documenting lateness or absences.
• Conduct formal training programs for new hires, and ongoing training with existing staff.
• Monitor staff performance in all service and job functions, ensuring procedures meet departmental standards; rectify deficiencies.
• Assign work and side duties per departmental procedures, communicating changes as needed throughout the shift.
• Check the pick-up station and side stations, ensuring cleanliness, stock, and organization.
• Inspect table setups in all outlets for cleanliness and order, directing personnel to rectify issues.
• Anticipate heavy business times and organize procedures to manage extended wait times.
• Foster a cooperative working climate, promoting productivity and employee morale.
• Create and maintain positive collaboration between outlets, vendors, and corporate/ownership teams.
• Contribute proactively to the outlets’ marketing and programming by creating marketing plans, programming calendars, and holiday offerings.
• Complete maintenance work orders and submit them to Engineering, contacting them directly for urgent repairs (email + KnowCross).
• Inspect, plan, and ensure all materials and equipment are ready for service; rectify deficiencies.
• Lead the planning and execution of any projects as outlined by the Executive Assistant Manager - Food & Beverage.
• Ensure all closing duties for staff are completed before they sign out.
• Document pertinent information in the department logbook.
• Complete all paperwork and closing duties in line with departmental standards.
• Periodically check with the Front Desk for updates on house count and arrivals.
• Work closely with the Food & Beverage Heads of Departments.
• Participate in weekly labor meetings and confidently analyze and discuss labor.
• Assist outlets’ associates and other managers with job functions to ensure optimal guest service.
• All other duties as required.