HUMAN RESOURCES

To review the operation of the F&B department’s Human Resources System to ensure that staff are available and able to deliver the quality of product and service required for achievement of customer satisfaction. Monitor and maintain Human Resources System to ensure the development of staff retention and reward of excellent personnel and encouragement of productivity.
Human Resources Management responsibilities include, but are not limited to, the knowledge and use of:
§ The motivation and support techniques available to help subordinates achieve their departmental targets.
§ The planning of training and development of subordinates to achieve their departmental targets.
§ The efficient organisation of work routines for subordinates.
§ Recruitment selection techniques.
§ Personnel functions. Performance (recruitment, selection, salary determination, evaluation and performance counselling)
§ Company training facilities
§ The staff suggestion programme and other effective methods of two-way communication - management by participation.
§ The Company employees Grievance/Disciplinary procedures.
§ Job Description and the training thereof.

SCOPE AND PURPOSE OF THE JOB

Manage the F&B departments of the hotel to include food preparation, food and beverage service, to maintain and improve operational standards. Ensure guest satisfaction and utilise all sales techniques to maximise profits of the hotel.

RESPONSIBILITIES

To manage the F&B areas in the hotel to the highest attainable standards ensuring guest satisfaction by paying special attention to local market demands and seasonable availability.
The product and service quality control responsibilities include, but are not limited to, the knowledge and use of:
§ Correct applications of plans to organise in order to provide a consistently high level of service.
§ An efficiently planned system for the buying, storing and distributing of raw material, paying special attention to quality, point of service access and product rotation.
§ The contents of menu and bar tariffs in respect of market positioning, strategy, product availability, customer demand, staff ability and expected financial performance.
§ F&B standards and local demand to provide a consistently high quality product and service enabling the hotel to be regionally competitive.
§ New programme development from the idea-stage to implementation and monitoring.
§ International cuisine and service in relation to the Business Mix of the hotel.