accorhotel
JOB PURPOSE To manage the complete F&B outlet operations. As a manager, behaves in an exemplary fashion, embodying the brand mindset, manages the team ensuring guest satisfaction, quality and high standards of service for customers and ultimately lead the outlet to attain profitable results. KEY OPERATIONAL RESPONSIBILITIES Financial Increases revenue for the point of sale through additional sales techniques Prepares and analyses financial reports/results and implements corrective actions as necessary Manages the Events cost in accordance with the expense budgets and ensures efforts to reduce costs and expenses without compromising on quality. Ensuring that efforts serve its sales objectives; maximizing the productiveness of interactions by monitoring and building on customers’ cues. Operational Assist in developing, contribute ideas and guest numbers to plan and execute all Food & Beverage promotions with the operations and communications departments for both Work with the Marketing & Ecommerce department on creating online aggregator’s interfaces for R&B related promotional activities, Packages, Set Menu’s and Sunday Brunches’. Understand and create awareness of such promotional R&B activities of vicinity competition, internal Pullman & Novotel’s departments and guest’s database. Works closely with Event Management’s client in order to capture guest’s open meal plans for R&B business; utilize previous business as the database to build future opportunities. Partner with Sales & Marketing account managers to visit potential accounts to drive restaurant business. Attend social functions in order to meet new business opportunities. Uses negotiating skills and creative selling abilities to create additional R&B business. Uses sales resources and administrative/support staff effectively. Business plan /Analysis Supervises the team's sales behavior Analysis the sales and revenue and strives to achieve and exceed the financial budgets as per hotel policy. Makes efforts to train the team in up-selling and suggestive selling techniques Helps increase guest loyalty through quality of service Team Management Evolves working methods in line with brand philosophy Respects labor law, particularly when preparing work schedules Integrates, trains and manages personnel and assists team members to improve their skills and provides support for career development Ensures his/her staff are well presented (clothing, personal hygiene etc) Ensures smooth coordination between the all F&B departments. General Duty Organizes work and number of personnel according to level of activity Shares the responsibility for meeting the department's targets with his/her superior, by: - respecting the procedures and internal audits personally applicable - ensuring respect of the procedures and internal audits applicable to the team - increasing sales Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting brand standards Respects the instructions and safety guidelines for the equipment used Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)