SUMMARY:
HOSPITALITY MANAGER
POSITION INFO:
Job Purpose
To manage and coordinate daily hospitality activities and operations, supervising staff members, and adhere to company policies, standards, and procedures.
Qualifications
- Grade 12 qualification (Matric)
- Formal qualification such as a Hotel School Diploma or University Degree directly related to Food & Beverage will be an advantage
Minimum Requirements- 5 years Food & Beverage Management experience in at least a minimum three-star operation in a senior position
- Computer literate in Microsoft Word and Excel is required
- Knowledge of Micros, Opera Food & Beverage and Opera Sales & Catering, Searchlight Transaction Portal, knowledge will be an added advantage.
- Excellent communication skills required
Main Resposibilites- Effectively manage, control and direct Food & Beverage division.
- Manage all Food & Beverage outlets & Banqueting.
- Ensure effective communication to all persons by working closely with Groups & Conventions, National Sales, F & B Control, Kitchen and Finance.
- Responsible in ensuring food hygiene and safety standards.
- Control of all F&B areas in accordance with the policies and procedures of the company.
- Plan, organise and direct administrative service within all divisions to ensure maximum productivity, co-ordination, communication and work performance.
- Personally oversee all VIP events.
- Ensure IR/HR policies and procedures are applied consistently throughout the F&B department.
- Control Costs
- Maximise Profitability
- Effective business processes that support the achievement of company hospitality goals and objectives
- Ensure satisfied guests and return business
- Maintain sustainable competitive edge.
- Maintain The Hotel Standards
Behavioural Competencies- Analytical
- Planning and Organising
- Strong communication skills, both written and verbal
- Good Interpersonal skills
- Excellent interpersonal and customer-facing skills
- Computer Literacy ( MS Office, Internet)
- Equipment and tools for cooking
- Event management
- Food, nutrition and beverage
- Knowledge of Catering
Technical CompetenciesKRA 1 : Input Activities / Output- Determining the future goals of the department by studying market trends and working with the marketing team.
- Ensure all Food and Beverage outlet managers are committed to the departmentâs vision and objectives
- Ensure all Front Office and Housekeeping managers are committed to the departmentâs vision and objectives and daily tasks are performed.
- Ensure that a good image is projected by all employees, this being efficiency, courtesy, helpfulness, appearance and cleanliness.
- Ensure all complex and departmental policies and procedures are adhered to by outlet managers.
- Ensure Standard Operating Procedure Manuals are kept updated and adhered to at all time.
- Ensure Health and Safety standards are maintained throughout all outlets.
KRA 2 : Input Activities / Output- Maintaining a high standard of customer service according to company operating procedures.
- Checking the quantity and quality of supplies and equipment on a daily basis, such as guest amenities.
- To personally oversee all VIP functions.
- Manage and attend to queries and complaints logged by guests in a professional and timely manner in order to maximize guest satisfaction.
- Manage staff members and communicating the importance of customer satisfaction.
KRA 3 : Input Activities / Output- Monitor all variances from daily stock takes.
- Formulate and manage the budget.
- Create expenditure report.
- Ensure that outlet managers maintain the correct stock levels of Food and Beverage Items, Guest Supplies and Operating Equipment.
- Purchase food, liquor, cleaning and guest supplies in accordance with the company policy by maintaining the lowest possible stock levels and adhering to the budgeted expenditure allowances.
- Manage equipments in accordance with company policy.
- Manage and monitor stock.
- Manage and ensure maintenance of the Departmental asset register.
- Ensure Housekeeping conduct monthly stock takes of Linen, Supplies and Operating Equipment as per the standard operating procedures and to ensure they investigate and give feedback on all variances.
- Ensure Front Office and Housekeeping maintain the correct stock levels of Linen and Guest Supplies
- Manage all contract service suppliers to ensure they provide a service in line with their contract.
KRA 4 : Input Activities / Output- Provide inputs into and sign off the Departmental HR plans and initiatives.
- Provide inputs into and sign off performance contracts of all direct reports and ensure that all staff within the Unit has performance contracts.
- Address the risk management items and monitor the implementation of the departmental risk management plan.
- Support human resources department to recruit and train staff.
- To ensure the continued development of the hotelâs employees in line with the Companyâs training and development objectives
- Ensure that the company IR procedures are adhered to at all times.
- To ensure that the property, fixtures and fittings, machinery and equipment are in a good state of repair at all times
KRA 5 : Input Activities / Output- Ensure that menus are planned according to the budget
- Manage the operation of the kitchen.
- Ensure that a high standard of cleanliness is maintained at all times.
- Ensure that all liquor laws are being adhered to.
- Manage the front office staff by ensuring that guest is attended to.
- Management of rooms and ensure that standard operating and procedures are adhered to.
KRA 6 : Input Activities / Output- Adhere to the company profit margin policy when selling hotel rooms.
- Manage and monitor the cleaning of hotel room and public areas.
- Manage and maintain all equipment in Front Office and Housekeeping
- Adhere to Standard Operating Procedures
- Motivate staff to provide excellent service to guests
KRA 7 : Input Activities / Output- Maintain guest contact during mealtimes and during conference/function break times.
- Keep abreast with competitor rates, promotions and actions at all times.
