Rosewood Hotel Group 主页

 Financial

· Demonstrate sound business acumen by keeping up to date with market trends and industry dynamics. Identify business opportunities for the organization. Demonstrate financial awareness by thinking in terms of profits, loss and added value. Deliver tangible business results.

· Assist to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.

· Monitor actual and projected sales daily by reviewing meal period covers, average check to ensure revenue goals are met or exceeded, identifies and addresses opportunities as needed.

· Manage the department’s controllable expenses to fall within budgeted goal expectations.

· Understand the impact of the department’s operation on the overall hotel financial goals and objectives.

· Maintain beverage cost within or below the budgeted thresholds through the suggestion of cost reduction and/or sales interventions.

· Negotiate supplier contracts for all spirits used throughout the hotel in close liaison with the Procurement Manager considering value, quality, and brand reputation of products to achieve maximum quality at lowest possible prices.

 Operations

· Take initiative and ownership of making decisions and actions timely and independently. Take calculated risks and makes considered decisions based on information and intelligence across the organization.

· Empower team to provide service according to Rosewood standards, strive to improve service performance and provide constructive feedback by continuously reviewing audits and mystery shopper results.

· Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Provide feedback on menu sales trends with the Director of Food and Beverage and Executive Chef.

· Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Have a thorough knowledge and understanding of all food and beverage items on the menu and the ability to recommend Food and Beverage combinations, up sell alternatives and provide training to maintain knowledge.

· Manage incentive programs for upselling and marketing promotions.

· Monitor department maintenance and report any issues on internal recording system and repairs that may need to be carried out with the Engineering team.

· Assist in conducting monthly inventory checks on all operating equipment and supplies.

· Ensure that the wine list and menu are always up to date, aligning POS and listing, and wines available.

· Ensure the Bar has the necessary equipment before the start of each service and that is handled carefully, avoiding abuse, and minimizing breakage.

· Build and maintain strong relationships with all beverage suppliers and spearhead collaborations of mutual benefit such as sponsored pop-up bars, product knowledge and experiences for associates alongside other activities aimed at enhancing Rosewood's brand exposure and reducing costs for such activities.

· Participate and lead special projects as assigned by the Director of Food & Beverage such as hotel wide cocktail menu launches and pop-up cocktail bars among others.

· Work closely with the Communications team to improve the hotel’s beverage social media presence and increase the visibility of the bars to the wider public.

· Introduce and organize quarterly bar seminars and forums for internal bar associates with the support of partner brands and ‘Celebrity Guest Bartenders’

· Propose appropriate cocktail glassware for all outlets in close liaison with the Director of F&B and the respective Heads of Department to elevate the beverage programme of the hotel.

· Share best practice with all other F&B Heads of Departments to maintain brand standards to always ensure consistent guest experiences in all outlets.

 Team

· Through people leadership, provide others with a clear direction and sets appropriate standards of behavior. Motivate and empower others by delegating work appropriately. Provide associates with development opportunities and support. Builds capable and diverse teams.

· Act as a mentor to all associates of all bars of the hotel through trainings, time spent with the teams on the guest floor during service and individual coaching to enhance their cocktail knowledge in preparation for competitions and international bar seminars.

· Oversee all cocktail product related trainings across the F&B division with the respective Heads of Departments and Departmental Trainers.

· Foster the development of a positive work environment for the department’s associates. Mentor all levels through formal and informal meetings, discussions and performance feedback.

· Establish and maintain effective internal communications and meeting structures to ensure optimum teamwork and productivity.

· Proactively drive high levels of associate engagement by ensuring regular conversations and communication through department meetings, one to ones, performance appraisals and all associate meetings.

· Foster a culture of recognition by promoting hotel recognition programmes and divisional incentives.

· Maintain discipline within the department and conduct disciplinary and grievance interviews with all relevant associates and as and when required with the Talent & Culture Department.

· Operate an efficient and well-organized department, ensuring all associates are well trained and highly motivated.

· Take an active role in ensuring compliance with training requirements in conjunction with Talent & Culture.

· Actively participate in recruitment and succession planning, ensuring the right people are in the right roles, to meet both current and future needs.

· Model the company culture, vision, mission and core values at all times, actively driving the vision and values across the hotel.

Other

While this job description is intended to be an accurate reflection of the duties involved in this position, it is not to be regarded as exhaustive. The company reserves the right to add, remove or alter duties when business need dictates. 

As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

The 366 all-pool villa resort is situated on the southwestern tip of Phu Quoc, just a 20-minute drive from the airport, on 60 hectares of tropical landscape facing acclaimed Khem Beach - a 3.5km crescent-shaped swathe of idyllic shoreline overlooking the Gulf of Thailand. Akin to a luxury beach village, the resort is a fitting home to explore the natural wonders of Phu Quoc, the largest island of Vietnam.