IHF Diary

  • National Council & Management Committee Meeting
    22/11/2017 - 10:00am to 4:00pm
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Property Name: 
Imperial Hotel Cork
County: 
Cork

Employment Type:

Department: 
Other
*other department: 
Food and Beverage

Responsible to:                       General Manager

 

Responsible for:                      Complete Food & Beverage Function

 

Main purpose of the job:        To reflect and enhance the Hotel’s Mission Statement

                                                and objectives in all activities, particularly in the Food

                                                & Beverage Function.

 

Main Duties/Responsibilities:

 

  1. To ensure that a complete food and beverage service is provided in all areas of the hotel for all guests and visitors to the hotel.
  2. To ensure appropriate quality standards are documented and adhered to at all times and regularly reviewed to take into account changing customer requirements.
  3. To ensure that high standards of customer care are delivered at all times and to exceed our customer’s expectations.
  4. To ensure comprehensive guest histories are kept and used in all areas of responsibility and to contribute to guest histories in other areas.
  5. To ensure an appropriate and comprehensive customer feedback system is in operation and the results are reflected in service and training.
  6. To ensure that all repeat guests are identified and acknowledged in an appropriate manner.
  7. To assist in setting budgets and controls for the food and beverage function which are appropriate to ensure maximum profitability in all areas of responsibility.
  8. To assist the General Manager in forecasting wages on a weekly basis in your areas of responsibility to ensure compliance with budgeted percentage and to take appropriate action where forecast is above budget.
  9. To compile staff rosters on a two weekly basis in line with the business needs and to complete time sheets each week for the food and beverage department which must be authorised by the General / Deputy Manager before being passed to accounts for payment.
  10. To maximise all sales opportunities and to promote a selling environment throughout the department ensuring that sales targets are met.
  11. To ensure that the restaurant team have a good knowledge of the food, wines, coffees, cigars etc. and that they are able to passionately describe and make informed suggestions to guests.
  12. To maximise sales through effective diary management.

13.  To assist the Sales and Marketing Manager in developing and running a regular programme of promotions and events in all areas of responsibility appropriate to the business.

14.  To ensure that all appropriate Public Relations opportunities are identified and brought to the attention of the Sales and Marketing Manager.

15.  To help establish the restaurant in the local community as a restaurant of consistent quality, in keeping with the theme of the product.

16.  To be aware of relevant competitor information and market changes and to initiate changes to our services where appropriate.

17.  To ensure that the restaurant is atmospheric at all times.

18.  To manage the gross profit for wines and beverages in accordance with the budget requirements.

19.  To ensure a good working environment exists within the food and beverage function and promote good team relations ensuring fairness and consistency in dealing with all team members.

20.  To develop and implement quarterly training plans appropriate to business needs with the help of the Assistant Manager and Supervisors in consultation with the Human Resources Manager.

21.  To adhere to all Human Resource Management best practice procedures and update General Manager and Human Resources Manager on any issues arising, seeking advice where necessary.

22.  To ensure that you are fully aware and adhering to all policies and procedures in practice within the Food & Beverage function.

23.  To ensure the highest level of hygiene throughout the food and beverage function at all times.

24.  To hold daily team briefings to ensure effective communications and updates on menu changes and daily specials.

25.  To have a close working relationship with the kitchen team.

26.  To attend Management meetings as necessary.

27.  To implement agreed purchasing procedures and ensure that effective and efficient stock control systems are in place in area of responsibility.

28.  To control the use of linen and ensure that there is no abuse of same.

29.  To ensure that there is a stock take carried out weekly in both the restaurant and bar areas and that this is copied to the Deputy General Manager.

30.  To be fully conversant with and adhere to all rules and regulations of the hotel in relation to Hygiene, Fire Procedures and Health & Safety.

31.  To ensure the upkeep and maintenance of your area of responsibility (eg.. equipment, furniture, fittings etc.) and ensure that a preventative maintenance system and schedule is in operation.

32.  To ensure that the cashiering function is carried out according to the agreed standard and that all items are charged for correctly.

33.  To ensure a high level of security throughout the food and beverage department and the hotel through constant monitoring, taking appropriate preventative action and raising awareness with all employees.

34.  To ensure the effective and appropriate supervision of the Restaurant and Bar at all times.

35.  To perform Duty Management shifts as requested and provide support as necessary in other areas of the hotel.

36.  To seek opportunities to develop yourself in relation to technical training and professional development and attend any training sessions as required.

37.  To conduct any other duties as directed by the General Manager.

 

 

This job description is not intended to be exhaustive and may be added to in the future depending on the needs of the business.

 

 

Apply to
First Name: 
Avril
Surname: 
Chappell
Job Title: 
HR Manager
Phone Number: 
021 7306610
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