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Ovaj oglas je istekao 15.04.2017. i više nije aktivan.
Sadržaj oglasa prikazan je isključivo u informativne svrhe.
Trenutno aktivne oglase pogledajte na www.posao.hr.
Food and Beverage Manager
Oglas je istekao
Poslodavac:
Kategorija:
Mjesto rada:
Tarčin
Rok prijave:
15.04.2017.
O poslu
Opis radnog mjesta:
For purpose of opening our new hotel in region, TIDC d.o.o. Sarajevo is announcing 55 job vacancies for following position:
POSITION: 5.1.
JOB TITLE: FOOD AND BEVERAGE MANAGER
Reporting: Operations Manager
Employer: TIDC d.o.o. Sarajevo
Vacancy open: 24.02.2017.
Vacancy closes: 15.04.2017.
Degree: high school or higher
Experience: minimum 4 years
Place of work: Tarcin, Municipality of Hadzici, Canton Sarajevo, Bosnia and Herzegovina
Please send CV to: [email protected]
Position: 1
POSITION SUMMARY:
The Director of Food & Beverage is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.
Solicit local group Food & Beverage business; maintain the services and reputation of Hotel and act as a management representative to group clients.
POSITION: 5.1.
JOB TITLE: FOOD AND BEVERAGE MANAGER
Reporting: Operations Manager
Employer: TIDC d.o.o. Sarajevo
Vacancy open: 24.02.2017.
Vacancy closes: 15.04.2017.
Degree: high school or higher
Experience: minimum 4 years
Place of work: Tarcin, Municipality of Hadzici, Canton Sarajevo, Bosnia and Herzegovina
Please send CV to: [email protected]
Position: 1
POSITION SUMMARY:
The Director of Food & Beverage is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.
Solicit local group Food & Beverage business; maintain the services and reputation of Hotel and act as a management representative to group clients.
Vrsta posla:
stalni radni odnos, rad na određeno vrijeme
Regija:
O zaposleniku
Znanja i kvalifikacije:
DUTIES AND RESPONSIBILITIES:
Achievement of budgeted food sales, beverage sales, labor costs and profitability.
Completion of Customer Follow-up calls on a timely basis.
Timely analysis of Food & Beverage Prices in relation to competition.
Participation and input towards F&B Marketing activities.
Entertainment of potential and existing customers.
Preparation of Sales Promotions & Mailings.
Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
Development and maintenance of all department control procedures.
Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
Coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
To confirm all details relative to group functions with meeting/banquet planners.
Supervision of daily paper flow including Proposals, and Function Contracts.
Maintenance of Hotel credit policies.
Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
Evaluation forms must accompany all invoices.
Gather for large events, oversee for medium/small events, guaranteed attendance numbers.
Completion of monthly forecast.
Attendance and participation at weekly F & B meeting and Department Head meeting.
To assist in menu planning and pricing.
Development and maintenance of department manual.
Supervision of weekly payroll input.
Be available to Hotel Staff at all times in case of emergency.
Must have a complete knowledge of Fire Procedures.
All other duties as directed by the General Manager or Assistant General Manager.
Participation in Manager on Duty shifts as required.
Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
Assure the maintenance of bar control policies.
Assure completion of requisitions where deemed necessary.
Assure the completion of weekly schedule and shift duties while :a.
Assure timely completion of function bills.
Purchasing of purchase requirements of small wares, linens requirements etc.
Directly responsible for larger groups…overseeing medium and smaller groups:
Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
Ensuring that services meet customer specifications.
Quality of meeting room set-up.
Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
Establish a rapport with groups to ensure guest satisfaction and repeat business.
Minimize number of customer complaints.
Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
Staff professional attitude and proper meeting Company appearance and uniform standards.
Teamwork-Relations with co-workers and management.
Quality of Food & Beverage services and department phone handling.
Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.
Responsible for staff training and development.
Personnel selection.
Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
Proper termination procedures must be followed.
High employee retention.
Personal development and growth.
Discipline of personnel when required.
Responsible for overseeing all scheduling within the department.
Participation towards overall Hotel Maintenance and cleanliness.
Achieving service that exceeds expectations.
Overall maintenance of the operation at a level in keeping with the standards prescribed.
Minimize the number of Workmen's Compensation claims.
Report any deficiencies in equipment and facilities.
PREREQUISITES:
Education: High school degree minimum.
Experience: Previous experience in similar Job role or minimum 4 years’ experience as Banquet Supervisor. Proven track records.
Achievement of budgeted food sales, beverage sales, labor costs and profitability.
Completion of Customer Follow-up calls on a timely basis.
Timely analysis of Food & Beverage Prices in relation to competition.
Participation and input towards F&B Marketing activities.
Entertainment of potential and existing customers.
Preparation of Sales Promotions & Mailings.
Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
Development and maintenance of all department control procedures.
Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
Coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
To confirm all details relative to group functions with meeting/banquet planners.
Supervision of daily paper flow including Proposals, and Function Contracts.
Maintenance of Hotel credit policies.
Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
Evaluation forms must accompany all invoices.
Gather for large events, oversee for medium/small events, guaranteed attendance numbers.
Completion of monthly forecast.
Attendance and participation at weekly F & B meeting and Department Head meeting.
To assist in menu planning and pricing.
Development and maintenance of department manual.
Supervision of weekly payroll input.
Be available to Hotel Staff at all times in case of emergency.
Must have a complete knowledge of Fire Procedures.
All other duties as directed by the General Manager or Assistant General Manager.
Participation in Manager on Duty shifts as required.
Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
Assure the maintenance of bar control policies.
Assure completion of requisitions where deemed necessary.
Assure the completion of weekly schedule and shift duties while :a.
Assure timely completion of function bills.
Purchasing of purchase requirements of small wares, linens requirements etc.
Directly responsible for larger groups…overseeing medium and smaller groups:
Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
Ensuring that services meet customer specifications.
Quality of meeting room set-up.
Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
Establish a rapport with groups to ensure guest satisfaction and repeat business.
Minimize number of customer complaints.
Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
Staff professional attitude and proper meeting Company appearance and uniform standards.
Teamwork-Relations with co-workers and management.
Quality of Food & Beverage services and department phone handling.
Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.
Responsible for staff training and development.
Personnel selection.
Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
Proper termination procedures must be followed.
High employee retention.
Personal development and growth.
Discipline of personnel when required.
Responsible for overseeing all scheduling within the department.
Participation towards overall Hotel Maintenance and cleanliness.
Achieving service that exceeds expectations.
Overall maintenance of the operation at a level in keeping with the standards prescribed.
Minimize the number of Workmen's Compensation claims.
Report any deficiencies in equipment and facilities.
PREREQUISITES:
Education: High school degree minimum.
Experience: Previous experience in similar Job role or minimum 4 years’ experience as Banquet Supervisor. Proven track records.
Minimalna stručna sprema:
Srednja škola
