Organization- Alila Hinu BaySummaryGeneral Mission
- * To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel
- To supervise and coordinate all business activities in Food & Beverage
- To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department
Leadership
- * Build teamwork and enhance the team’s commitment to their work and the hotel.
- Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.
- Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”)
- Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.
- Actively and successfully train people for current assignments and future growth.
- Set and communicate high performance standards.
- Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.
- Ensure all employees under your supervision are scheduled in accordance with business needs.
Budgeting and Finance
- * Prepare the annual business plan for the department.
- Monitor the department’s budget and proactively implement corrective action where necessary.
- Control cost whilst ensuring guests get value for money.
Communication
- * Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
- Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up.
Other
- * Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.
- Maintain an efficient and effective administrative system
- Continue professional development by self-directed learning and participation in company sponsored training programs.
- Keep abreast of developments affecting your field of expertise.
Technical Expertise
- * Plan replacement of FF&E and OE in accordance with needs and available budget.
- Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
- Monitor beverage cost and ensure the bar manager implements corrective action when required.
- Ensure clean kitchens, hygienic work procedures and high safety standards.
- Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
- Minimize spoilage and wastage.
- Ensure buffet set-ups are creative and in accordance with the hotel’s image.
- Prepare and implement cost effective menus, which are in accordance with trends and market trends.
- Be visible in the restaurant and communicate with patrons.
- Ensure high food quality standards and excellent presentation.
- Ensure F&B service standards are in accordance with established standards.
Qualifications
- * Ideally with a degree or professional diploma in Food Production.
- Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation.
- Good practical, operational and adequate administrative skills with a flair for creativity are a must.
