Date de publication
11/09/18
Type de contrat
Emploi (12 mois)
Société
Aravinda Resort Ninh Bình
Localisation
Ninh Binh / Vietnam / Ninh Binh
Secteur(s)
Hôtellerie - Restauration - Tourisme
Référence
AR - FBM
Contact
Hoa My Linh
Téléphone : 0919210688
Contacter cette personne

Description du poste

1. Health and Safety, Fire and Security

1.1 To be overall responsible for all aspects of Health and Safety within the operations. To actively promote a safe working environment on a day-to-day basis.

1.2 To attend all statutory training as and when required and ensure operations are made aware and comply with any changes to legislation that may occur. To be represented on the Health & Safety Committee, and be aware of all relevant legislation.

1.3 To ensure that the entire hotel’s Security policies and procedures are adhered to within the operations. To ensure that all accidents, hazards are reported to the relevant department and rendered harmless within 24 hours. To check all repairs when completed, ensuring that any work is completed to the hotel standard.

1.4 To ensure that all staff and management are trained and comply with the standards in personal and food hygiene and these are at all times consistent and to the hotel’s set standards.

1.5 To ensure that the Department’s monthly hygiene audits are regularly completed and checked and that Food and Beverage management audit is completed each month with feedback to the relevant Head of Department.

1.6 To ensure that all relevant staff are at times fully trained in current C.O.S.H.H and Food Hygiene legislation and to keep up to date records of attendees. To ensure all products are stored in the correct environment.

1.7 To ensure that all staff are fully conversant with the current Licensing Laws, in conjunction with the Food and Beverage Training Officer.


2. FINANCIAL

2.1 To be committed to continually improving the operational effectiveness of all relevant outlets, in conjunction with the department heads.

2.2 To ensure that costs are contained to within the budget, in proportion to sales.

2.3 To continually investigate areas of improvement for sales within the outlets and be actively involved in all promotional activities. To be fully committed to achieving a sales growth, in line with the budget.

2.4 To continually monitor all staff head counts, ensuring that at all times they stay within the
budgeted guidelines. To ensure that all staffing levels are continually checked and adjusted in accordance with current business levels.

2.5 To be confident in negotiating the best deals / prices with all beverage suppliers, ensuring the end result is for the benefit of the hotel.

2.6 To ensure that all financial control systems are to the standard agreed with the Resident Manager and carried out and acted upon at all times.

2.7 To discuss all stock differences with the Resident Manager, Food and Beverage Controller and the heads of department. To immediately act upon any discrepancies that may occur.

2.8 To ensure that all the heads of departments are aware and constantly updated on their current and cumulative results, as compared with budget and previous years, in conjunction with the Resident Manager.

2.9 To participate in preparation of department’s forecast / budgets, ensuring that cost and
replacement budgets are kept within the agreed budget perimeters at all times.

2.10 To spot check food and liquor stock takes on a regular basis.

2.11 To check all allowances / voids and investigate any discrepancies.


3. OPERATIONS

3.1 To be fully committed to developing good working relationships with the department heads, ensuring that they are fully aware of their roles and responsibilities and are able to approach for help and advice at any time.

3.2 To identify and plan the development and training of all heads of departments, in conjunction with the Head of Human Resources and Resident Manager.

3.3 To assist in the regular monitoring of labour turnover and absenteeism within the outlets.

3.4 To oversee the running of the operations on a day to day basis and ensure Food and Beverage Management cover where appropriate.

3.5 To be fully conversant with the hotel’s IT system and assist in any changes or updates that may occur, ensuring all the heads of departments are fully briefed at all times.


3.6 To ensure that the head of departments are aware of and carry out the hotel’s Disciplinary and Grievance procedures / Code of Conduct and assist with this procedure where necessary.

3.7 To be responsible for all liquor purchasing for the operations, ensuring that the best possible deals/ prices are to the benefit of the hotel. To assist with wine tasting and selecting and be constantly aware of trends. To ensure that stock holding levels are kept in line.

3.8 To attend / chair the daily briefing, ensuring that all department heads attend and are actively involved.

3.9 To ensure that you have up to date product knowledge in all areas of the Hotel.

3.10 To be fully committed to undertaking regular evaluations within the outlets, as arranged by the Resident Manager and in conjunction with the Head of Human Resources. To take any relevant action towards all operational problems identified through the evaluations, ensuring consistency of the standards are maintained at all times and high standards in customer service.

3.11 To run monthly Food and Beverage meeting, ensuring that the minutes are completed and distributed accordingly.

3.12 To attend as and when required the Hotel’s Executive Committee meeting.


3.13 To ensure that all food productivity and service standards comply with legislation and take any necessary action should standards not comply.

3.15 To ensure that Working Time Regulations are adhered to, completed accurately and on time.

3.16 To ensure that all Food and Beverage administration is completed accurately. Eg: Timesheets.


4. TRAINING AND DEVELOPMENT

4.1 To work closely with the Head of Human Resources in the identification of training needs in the operations and development of training programmes.

4.2 To be fully committed to the development of the Food and Beverage Training Calendar, ensuring that all department heads are involved and informed of all training events.

4.3 To undertake regular assessments/appraisals of the department heads and ensure that they are continually developed, through setting personal objectives, on-going training and continuous feed back in conjunction with the Resident Manger.

4.4 To be responsible for the Food and Beverage Trainee programme, ensuring that all trainees attend any meetings, regular assessments are undertaken and all trainees are continually developed in conjunction with the Head of Human Resources. To assist with the development of trainee projects.

4.5 To attend training meetings as required.

4.6 To be continuously committed to the success and progression of the Food and Beverage Training function.

4.7 To assist in the selection and interviewing of key personnel for the operations, in conjunction with the Human Resources Department.

4.8 To assist in the induction and training of all new staff in the department.

4.9 To monitor training records and ensure these are up to date and signed off.

4.10 To regularly audit and ensure that all SOP manuals are up to date and utilised as a training tool.


5. SALES AND MARKETING

5.1 To be aware of all local competition pertaining to the Food and Beverage Operations.

5.2 To help with all in-house promotions by ensuring literature is available and all staff briefed, particularly those in guest contact areas.

5.3 To be fully conversant with the Hotel’s short and long term promotional activity.

5.4 To be involved with any Sales department activities such as FAM trips, client evenings etc.

5.5 To assist with the planning of sales activities in the Food and Beverage outlets to further increase sales whilst maintaining profitability levels.


6. GENERAL

6.1 To undertake hotel duty management shifts, as per rota requirements.

6.2 To display excellence in all methods of communication, including formal and informal, verbal and written.
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6.3 To entertain business clients / contacts, as and when requested by the Resident Manager or General Manager.

6.4 To continue to promote a positive business relationship with representatives / contacts of all suppliers that are regularly used and any potential suppliers.

6.5 To handle all customer complaints in a professional and business like manner at all times and to the hotel set down standard.

6.6 To undertake any other reasonable request, as and when requested by the management.

Description de la société

Situated in a complex of majestic mountainous area inside Hoa Lu – the Old Capital, surrounded by natural sights and countryside life which is full of tranquility and chastity, Aravinda is the harmony of Ninhbinh’s outstanding features and very Vietnamese grace. All of those are presented through the exclusive architecture, healthy gastronomy style as well as the tenderness, sincerity we strongly expect to give you.
In Sanskrit, Aravinda means “blue lotus” which is the symbol of tranquility, belief and purified heart. These meanings have laid a foundation to construct different values in all facilities and services in Aravinda resort with the guideline of giving the tourists intriguing experiences.

Description du profil

To operate all Food & Beverage services/outlets to the agreed standards ensuring total guest satisfaction. To meet and improve upon all agreed financial targets within the department. To ensure Food and Beverage staff are managed and developed to the agreed standards. To be responsible for food hygiene and Health & Safety standards within the department.