OPERATIVE
· Ensure that all aspects of the point of sale are managed efficiently in accordance with the established concept.
· Monitor service and food and beverage levels in the establishment.
· Work with the in-store Head Chef to take corrective action when necessary.
· Conduct frequent and thorough inspections in conjunction with the Head Chef.
· Check frequently to ensure that only fresh produce is used in the preparation of food and beverages.
· Regularly test food and beverages and kitchens and be discerning and critical of the quality of food and beverages.
· Assist the Executive Chef with suggestions and creative ideas.
· Be at service openings, service development and service closing to ensure compliance with department service standards.
· Perform checkout closing of the different outlets assigned according to the procedures established in SO/ Sotogrande.
· Responsible for ordering the necessary merchandise to the warehouse, for the proper development of the service, as well as its assurance, control and care of them.
· Make the necessary order as required for each service: table linen, linen accessories (chair covers, bows, curtains, skirts, uniforms for staff), decorative, technical and replacement material.
CUSTOMER SERVICE
· Establish a good relationship with customers and address all customer complaints, requests and inquiries about food, beverages and service.
· Personally and frequently check that the establishment's customers receive the best possible service.
· Be present at the point of sale (including peak periods) and ensure that all employees manage the point of sale well.
· Promote sales by informing and advising customers well.
· Meet with customers informally during meals or on departure to get their feedback on food and beverage quality, service levels and overall satisfaction.
· Attends to the needs of customers at all times, taking care of their comfort and proper treatment.
MARKETING
· Support the Director of F&B in the development of an annual marketing plan for the revenue center, which will form the basis of the Food & Beverage Annual Marketing Plan.
· Follow and analyze the activities and trends of competing restaurants and bars.
· Ensure that the service and kitchen management is fully aware of market needs and trends and that the products offered meet these requirements.
ADMINISTRATION
· Assists in the development and maintenance of a detailed Operations Manual reflecting policies and procedures, work processes and performance standards within the Division. Ensures annual review to accurately reflect any changes.
· Assists in the preparation of the annual Food & Beverage Business Plan, ensuring that the Division's objectives fully address the hotel's business objectives and employee needs.
· Assists in the preparation and periodic updating of the Food & Beverage Department budget, working closely with the Director or Assistant Director of Food & Beverage, ensuring that objectives are met and costs are effectively controlled.
PERSONNEL MANAGEMENT
· Recruit, select and develop F&B employees to work according to operational, financial and administrative philosophies, willing to be multi-skilled and multi-tasking.
· Through direct management, closely supervise all employees in the performance of their duties in accordance with policies and procedures and applicable law.
· Appropriately delegate tasks and responsibilities to equipped and resourced employees, training and developing them while ensuring that operating and safety standards are maintained.
· Instill the company's training philosophy and work closely with the training manager to develop departmental trainers, ensuring that all assistant managers and team leaders play an active role in employee training and development.
· Develop and assist in training activities focused on skills and knowledge enhancement.
· Ensure that employees are fully aware of the rules and