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Food & Beverage Manager at Grand Pela Hotel and Suites


Grand Pela Hotel and Suites, managed by Premium Swiss Hotels & Resorts Zurich-Switzerland, is a luxury 4Star hotel located at the residential area in Durumi, near American Int’l School, Abuja. The Hotel is 30 minutes’ drive to/from Nnamdi Azikiwe International Airport and 15mins from the city Centre of Abuja.

We are recruiting to fill the position below:

 



Job Title: Food & Beverage Manager

Location: Abuja
Employment Type: Full-time
Reports to: General Manager

Position Summary

  • The Director of Food & Beverage is responsible for co-ordinating 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 Your Hotel and act as a management representative to group clients.

Duties and Responsibilities

  • Achievement of budgeted food sales, beverage sales, labour 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.
  • Telemarketing to previous clients to inquire about possible future bookings.
  • Development and maintenance of all department control procedures.
  • Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
  • To co-ordinate 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.
  • 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 pay rollin put.
  • 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.
  • To confirm all details relative to group functions with meeting/banquet planners.
  • Supervision of daily paper flow including Proposals, and Function Contracts.
  • Maintenance of Hotelcreditpolicies.
  • 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 allinvoices.
  • Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
  • 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:
    • Maintaining a labour cost below the maximum of 15%.
    • Assuring adequate and consistent.
  • Completion of monthly inventory.
  • Assure timely completion of function bills.
  • Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
  • 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.
  • 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.
  • Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
  • Responsible for staff training and development.
  • Ensure all staff have ‘Smart Serve’ certification.
  • Personnel selection.
  • 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.
  • 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.
  • Department meeting being held monthly. General Manager, Assistant General Manager andHuman Resources Manager to be notified of meetings in a timely fashion.
  • High employee retention.
  • Personal development and growth.
  • Discipline of personnel when required.
  • Report any deficiencies in equipment and facilities.

Prerequisites
Education:

  • Post Graduate or Degree or three (3) years Diploma in Hotel Management or equivalent.

Experience:

  • Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor.
  • Proven track records.

 

 

How to Apply
Interested and qualified candidates should send their CV and Application Letter to: [email protected] using the Job Title as the subject of the mail

 

Application Deadline  4th February, 2022.


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