Rosewood Hotel Group 主頁

THE IMPACT OF THIS ROLE

Set and develop strategies for the Food & Beverage division aligned with organizational vision and future aspirations. Take a long-term and big-picture view of the business. Communicate compelling visions and translates that into plans and actions.

Ensure the efficient running of the hotel kitchens, contributing to the overall success of outlets and banquets in accordance with the hotel’s standards and financial goals.

KEY RESPONSIBILITIES

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.
• Maximize associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Ensure that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.
• Coordinate the preparation of the annual Business Plan and Budget for the culinary division.
• Analyse business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Department Heads as appropriate.
• Manage costs proactively based on key performance indicators, working through the respective Department Heads as appropriate.
• Direct food apportionment policy to control costs.
• Focus on improving productivity levels and prudently managing utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
• Participate in the negotiation of preferential contracts for Food items yielding possible rebates (not volume based), cash sponsorships or incentives such as training or educational trips.
• Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.

Operations

• Takes initiative and ownership of making decisions and actions timely and independently. Takes calculated risks and makes considered decisions based on information and intelligence across the organization.
• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitor all operations, especially during peak business periods, working through the respective Department Head to make adjustments where necessary.
• Buy locally available fresh products whenever possible and offers limited menus that change frequently to ensure guests always have a variety of food items.
• Participate in planning menus and utilisation of food surpluses and leftovers, considering the probable number of guests, market conditions, popularity of dishes, and menu frequency.
• Spend time in culinary areas observing associate-guest and associate-internal interactions, coaching associates as necessary through Heads of Department.
• Review menus, analyze recipes, determine food, labour, and overhead costs, and assign prices to menu items.
• Estimate food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Devie special dishes and develop innovative recipes.
• Establish and enforce nutrition and sanitation standards for the outlets.
• Introduce and test the market with new products that are market-oriented in terms of price and product.
• Serve fresh food to guests that is prepared à la minute, is consistent in quality, and reflects the style of the outlet concept.
• Supervise cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests and associates.
• Taste and monitor the food & beverage products served throughout the operation, providing feedback where appropriate.
• Assume overall responsibility for maintaining presentation standards to ensure facilities (both back and front of house for related areas) and equipment are clean, in good repair and well maintained.
• Maintain effective communication within the Hotel and ensure that the Hotel Manager is kept well informed of any problems/queries that have arisen. Prepare, utilize and update an annual Marketing Plan, broken down as necessary by department.
• Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.
• Actively seek new ways of developing the business of the Food & Beverage division through marketing initiatives, activations, partnerships and concepts.

Team

• Through people leadership, provide others with a clear direction and set appropriate standards of behavior. Motivate and empower others by delegating work appropriately. Provide associates with development opportunities and support. Build capable and diverse teams.
• Foster the development of a positive work environment for all associates. Mentor all levels of associates through formal and informal meetings, discussions and performance feedback.
• Establish and maintain effective internal communication 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 Hotel 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 division, ensuring all associates are well trained and highly motivated.
• Ensure that all associates are up to date with the availability of seasonal and new products on the market and deliver the brand promise by providing exceptional guest service at all times.
• 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 acr

CRITICAL SKILLS & QUALIFICATIONS

• Well-developed leadership competencies:
• Initiative- ability to decide and initiate action.
• Strategic thinking- ability to formulate strategies and methodically solve problems.
• Business acumen- entrepreneurial mindset and commercial thinker.
• People leadership- leads by example, promoting a clear sense of purpose to associates.
• Well-developed communication and presentation skills (written / verbal).
• Effective relationship management skills (internal / external)
• Strong guest centricity skills.
• Bachelor’s degree or equivalent in Hotel Management, Business degree or equivalent experience.
• Experience at a senior management level within Food & Beverage.