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JOB DESCRIPTION JOB TITLE : FOOD & BEVERAGE MANAGER DEPARTMENT : F&B ADMINISTRATION & OPERATION REPORT TO : GENERAL

MANAGER GENERAL MISSION Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. RESPONSIBILITIES AND MEANS Implements and enforces safety regulations and house rules. Establishes control procedures in all operation aspect in accordance with the Hotel policy. ADMINISTRATIVE RESPONSIBILITIES Develops and administers F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses. Involves Chef in planning of menus, deciding in pricing which is market-sensitive. Develops wine and beverage lists with Beverage Manager. Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly F&B report . TECHNICAL RESPONSIBILITIES Uses all resources, labor, material and equipment effectively. Establishes short and long term plans and goals. Completes weekly inspection on overall outlets appearance ~ the maintenance of all fixtures, fittings and operating equipment. Establishes par stock for operating supplies to ensure the smooth operation of the department. Initiates regular F&B meeting schedules that involves full participation. COMMERCIAL RESPONSIBILITIES Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures. Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability. HUMAN RESPONSIBILITIES Leads the team by holding daily briefings and monthly communication meetings to discuss various aspects of service and preparation with all concerned. Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff. Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development. Conducts interviews with potential candidates and responsible for recruitment of staff. RELATION Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

JOB DESCRIPTION JOB TITLE : ASST. FOOD & BEVERAGE MANAGER DEPARTMENT : FOOD & BEVERAGE SERVICE & OPERATION REPORT TO : FOOD & BEVERAGE DIRECTOR GENERAL MISSION Assists the F&B MANAGER in the overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. RESPONSIBILITIES AND MEANS Enforces safety regulations and house rules. Assumes all duties of the F&B MANAGER in his absence; performs any other duties that may be assigned. ADMINISTRATIVE RESPONSIBILITIES Confers with the F&B MANAGER in developing F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses. Provides Management with information regarding client satisfaction and activities of competition. Participates in menu planning and pricing with F&B MANAGER and Executive Chef. Develops wine and beverage lists with Beverage Manager; Authorizes Beverage requisitions. TECHNICAL RESPONSIBILITIES Oversees Stock levels in stores for operation and month-end inventories. Oversees the Banquet Sales and Inspection follow up. Liaisons with Purchasing Manager pertaining to all Purchase requests and orders. COMMERCIAL RESPONSIBILITIES Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability. Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures. Meets and negotiates dealings with suppliers. Involved in Entertainment audition and dealings. HUMAN RESPONSIBILITIES Leads the team by holding daily briefings and monthly communication meetings, in the absence of the F&B MANAGER, to discuss various aspects of service and preparation with all concerned. Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff. Observes and records employee performance able to makes recommendation for staff promotions. Conducts interviews with potential candidates. RELATION Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

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JOB DESCRIPTION JOB TITLE : SECRETARY DEPARTMENT : F&B ADMINSTRATION REPORT TO : FOOD AND BEVERAGE DIRECTOR GENERAL MISSION Responsible for rendering secretarial and administrative services for F&B department. RESPONSIBILITIES AND MEANS Performs duties common to all non-supervisory personnel in a timely and efficient manner in accordance with the Hotel policies. Maintains professional business confidentiality. ADMINISTRATIVE RESPONSIBILITIES Sees to proper handling, usage and maintenance of office equipment and supplies; maintains cleanliness of the F&B Office. Types memorandums, letters, faxes, reports and other correspondence including those of confidential nature for Superior, his assistants and Banquet Sales personnel. Maintains proper records all memos and letters; Organizes and files documents in a systematic manner i.e. according to departments. Takes and transcribes minutes of departmental meetings. Drafts routine and simple correspondence and memorandum for approval of superior. Answers and places telephone calls for superiors; arranges appointments for superior and reminds him of it. Opens reads and sorts incoming mail for the department; dispatches and records outgoing mail. Maintains adequate stock of office supplies; controls all stationary supplies for the department. TECHNICAL RESPONSIBILITIES Well versed with personal computer and operates various computer software programs such as Lotus, Window 95, PageMaker etc. in order to increase office efficiency. Lotus, Window95, PageMaker COMMERCIAL RESPONSIBILITIES Petty cash control and float of "5,000.00 Baht"control in F&B Office. HUMAN RESPONSIBILITIES Interacts with clients as required. RELATIONS Establishes effective employee relations, maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) 11

HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

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JOB DESCRIPTION JOB TITLE : RESTAURANT CAPTAIN DEPARTMENT : F&B SERVICE REPORT TO : RESTAURANT SUPERVISOR GENERAL MISSION Responsible for supervising all activities of personnel engaged in serving food and beverages in the restaurant. RESPONSIBILITIES AND MEANS Monitors and supervises flow of service at the assigned station in the Restaurant. Briefs personnel on preparations, service and content of menu items. Performs duties common to all waiters and other duties as may be assigned. ADMINISTRATIVE RESPONSIBILITIES Reports records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment to Superiors. TECHNICAL RESPONSIBILITIES Takes order, promote outlet's specialties and serves in accordance to the established standard. Presents guests check and follow all billing procedures. Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation. Ensure subordinates carry out pre-service duties. Ensure grooming and general appearance of staff conforms to Hotel standards Ensure adequate supplies of materials, and requisition for general supplies. Ensure subordinates properly carry out side duties. Ensure all fixtures and operating equipment is in good working condition. Ensure good general appearance and maintenance of restaurant working areas. COMMERCIAL RESPONSIBILITIES Checks guest satisfaction and attend to guest requests or inquiries regarding food and services. Makes frequent suggestions to Management in reference to restaurant general operation and F&B promotion. HUMAN RESPONSIBILITIES Trains personnel according to the established procedures of the Hotel. RELATIONS Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. REPLACEMENT AND TEMPORARY MISSION May be assigned to perform duties of Room Service or Banquet when needed

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EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

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JOB DESCRIPTION JOB TITLE : RESTAURANT HOSTESS DEPARTMENT : F&B SERVICE REPORT TO : RESTAURANT CAPTAIN GENERAL MISSION Greeting and Keeps control of the flow of business into the restaurant; Distributes the guests evenly to each station to avoid overloading at one particular station. RESPONSIBILITIES AND MEANS Provides information concerning the concept and promotional activities of the restaurant and Hotel to guests. Performs duties common to all Captains and Waitress and other duties as may be assigned. ADMINISTRATIVE RESPONSIBILITIES Attends to telephone calls and takes table reservations for each meal period. Maintains reservation book and all information pertaining to room occupancy and daily events. In charge of flower requisitions for the restaurant; maintains the freshness of floral arrangements on the dining tables and buffet counters. In charge of Menu arrangement, mail and newspaper, pick up for the restaurant. Performs light secretarial duties i.e. typing and filing of documents; Updates memos at the staff notice board. TECHNICAL RESPONSIBILITIES Greets guests who are entering or leaving the restaurant in the most courteous manner. Ushers guests to suitable tables; informs guests of non-smoking restaurant and where the area for smoking.(Mezz.Fl.) Pulls chair and seat guests starting with ladies first. Presents menu cards to guests and recommends a la minute buffet, daily specials; attends to guests enquiry and requests. Asks guests whether they would like to have aperitif or drinks Maintains cleanliness of the Hostess stand. Maintains excellent grooming standards at all times. Take charge of cleanliness of all menus, buffet tags, and signage. COMMERCIAL RESPONSIBILITIES Maintains guests history. Addresses regular guests by name. HUMAN RESPONSIBILITIES Attends all training sessions as scheduled. RELATIONS Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. REPLACEMENT AND TEMPORARY MISSION May be assigned to perform duties of VIP function or others outlets when needed 15

EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position

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JOB DESCRIPTION JOB TITLE : RESTAURANT WAITER/WAITRESS DEPARTMENT : F&B SERVICE REPORT TO : RESTAURANT CAPTAIN GENERAL MISSION Responsible for serving food and beverages in restaurant efficiently and in a most courteous manner. Carry out all duties in accordance with tasks and descriptions with reference to established rules and policies. RESPONSIBILITIES AND MEANS Performs any other duties as may be assigned by your superior. TECHNICAL RESPONSIBILITIES Suggests food and beverages ~ to be well versed with the menu, method of preparation and accompaniments. Cleans and polishes Glassware, China ware, hollowware and flatware. Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation. Replenishes supply of linen and other Operating equipment. Obtains requested items from the storeroom. Keeps general appearance and maintenance of Restaurant working areas. Follows correct sequence of service outlined in the Standard Operating Manual. Sets up tables in accordance with Restaurant policy. Cleans and removes dishes from the table after service is completed. Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area. Cleans all spillage during mealtime and at closing. Maintains excellent grooming standard at all times. HUMAN RESPONSIBILITIES Attends all training sessions as scheduled. RELATIONS Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. REPLACEMENT AND TEMPORARY MISSION May be assigned to perform duties of Room Service or Banquet when needed.

EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check)

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HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain o clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

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JOB DESCRIPTION JOB TITLE : ROOM SERVICE CAPTAIN DEPARTMENT : F&B SERVICE REPORT TO : ASST ROOM SERVICE MANAGER GENERAL MISSION Responsible for supervising and coordinating the all activities of personnel engaged in serving food and beverages in the guests rooms. RESPONSIBILITIES AND MEANS Responsible for general appearance and maintenance of Room Service working areas. Performs duties common to all supervisors and other duties as may be assigned. ADMINISTRATIVE RESPONSIBILITIES Responsible for staffing scheduling, payroll cost; Plans work assignments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing. Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference. Makes frequent suggestions to Management in reference to Room Service general operation and F&B promotion. Checks reconciliation with Cashier before and after service TECHNICAL RESPONSIBILITIES Briefs personnel on preparations, service and content of menu items. Coordinates with kitchen on daily or monthly specials and promotions Ensure Hotel corridors are checked and cleared for all service trolleys, trays and other room service items placed by guests. Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of food service and preparation. Responsible for prepation of guests check and reconciliation all check from waters and process them inline with accounting procedure. Responsible for collecting all money from waiters on any check and making change if needed. Ensure adequate supplies of materials, and requisition for general supplies. Ensure amenities are properly prepared and distributed accordingly. Ensure all fixtures and operating equipment is in good working condition. COMMERCIAL RESPONSIBILITIES Attends to guest complaints, requests or inquiries regarding food and services Co-ordinated with call center in order to update menu, and organise training to ensure that the service smooth operation. HUMAN RESPONSIBILITIES Trains personnel according to established procedures; Conducts orientation of all new employees and ongoing training of all staff.

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RELATIONS Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. REPLACEMENT AND TEMPORARY MISSION May be assigned to perform duties of Square restaurant, Group breakfast in Shanghai 38, or others outlets when needed. EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain o clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position

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JOB DESCRIPTION JOB TITLE : ROOM SERVICE WAITER DEPARTMENT : F&B SERVICE REPORT TO : ROOM SERVICE CAPTAIN GENERAL MISSION Responsible for serving food and beverages in the guests rooms efficiently and in a most courteous manner. According to hotel standard. RESPONSIBILITIES AND MEANS Keeps general appearance and maintenance of Room Service working areas. Performs duties common to a busboy and other duties as may be assigned. ADMINISTRATIVE RESPONSIBILITIES Prepares requisitions for general and other supplies for approval of Supervisor; Obtains requested items from storeroom. TECHNICAL RESPONSIBILITIES Receives Captain orders from the Order taker - Call Center, Sets tray or trolley and all necessary equipment/condiments in accordance to the requirement of the orders. Picks up the order from kitchen and places on trays or trolley as per standard stipulated in the Operating Manual; captain to double check orders. Accomplishes clearing procedures ~ Pick up trays or trolleys from rooms as instructed; Sorts dirty dishes from the trolley to the dish washing area. Clean all trays. Cleans and polishes Room Service Glassware, China ware and flatware. Inventory cutlery when pick up tray from guests room. Maintains mise-en-place level at working station and pantry for smooth operation. Replenishes supply of linen and other Operating equipment. Handles preparation and distribution of amenities and Fruit Basket. Occasionally answers telephone or goes up to guestroom to take order personally; May be assigned to perform duties of Square Restaurant or Banquet when needed. Ensure all fixtures and operating equipment is in good working condition. Maintains excellent grooming standards at all times. COMMERCIAL RESPONSIBILITIES Suggests food and beverages to be well versed with menu, method of preparation and accompaniments. HUMAN RESPONSIBILITIES Attends all training sessions as scheduled.

RELATIONS Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

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REPLACEMENT AND TEMPORARY MISSION May be assigned to prepared Fruits baskets for VIP and long staying guests May be assigned to act as butler for VIP when needed. EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

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JOB DESCRIPTION JOB TITLE : BEVERAGE MGR/ASST BEVERAGE MGR DIVISION : F&B BEVERAGE REPORT TO : F&B ASST MANAGER and F&B MANAGER GENERAL MISSION Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in preparing and serving of beverages in all bar outlets. Possesses sound knowledge of wine, beverages and cocktails. RESPONSIBILITIES AND MEANS Responsible for the beverage cost; sets standard recipes for all beverages. Implements and enforces safety regulations and sanitation standards. Secures all storage areas for beverages. Performs duties common to all captains or waiters and other duties as may be assigned. ADMINISTRATIVE RESPONSIBILITIES Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing. Participants in all F&B meeting schedules. Ensure adequate supplies of materials and requisitions for general supplies. TECHNICAL RESPONSIBILITIES Maintains establishmed beverage par stock and operating supplies to ensure smooth operation. Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of beverage service and preparation with employees. Participates in planning of wine & beverage lists. Completes weekly bar inspection; checks overall bar appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance requests as necessary. Presents at the monthly beverage physical inventory and monitors the activities. COMMERCIAL RESPONSIBILITIES Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference. Makes frequent suggestions to Management in reference to improvement of general operation, new beverage concept, cost control and profitability. Develops good rapport with all regular guests; attends to guest complaints, requests or inquiries and immediately takes all required corrective measures. HUMAN RESPONSIBILITIES Trains personnel according to established procedures; Conducts orientation of all new employees and ongoing training of all staff. Observes and records employee performance hence able to make recommendations regarding employee promotions. Conducts interview with prospective employees.

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RELATIONS Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position

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JOB DESCRIPTION JOB TITLE : BARTENDER DEPARTMENT : F&B BEVERAGE REPORT TO : BAR CAPTAIN GENERAL MISSION Responsible for preparing and serves beverages in all bar outlets according to standard recipes, with excellent quality and high level of accuracy and urgency. RESPONSIBILITIES AND MEANS Possesses working knowledge of wine, cocktail mixing and all beverages. May be assigned to perform duties of Room Service or Banquet when needed. Performs any other duties as may be assigned by your superior. ADMINISTRATIVE RESPONSIBILITIES Completes daily beverage inventory journal, bar opening and closing stock and initiates requisitions in accordance to the established par stock. TECHNICAL RESPONSIBILITIES Take orders and promote beverage specials in accordance to the established standards. Checks guest satisfaction and attend to guests request or inquiries regarding beverage and services at the public bar. Presents guests check and follow all billing procedures. Cleans and polishes Glassware, China ware, hollowware and flatware. Maintains cleanliness and mise-en-place level at bar counter, bar cabinets, shelves, floor and service pantry for smooth operation. Obtains beverage requisitions and bar supplies from storeroom. Follows correct sequence of service and standard of sanitation and hygiene. Sets up bar equipment and prepares mise-en-place in accordance with Bar policy. Cleans the bar counter in side out during service time and at closing. Disposes the garbage bags and clears empty bottles and beer barrels at the designated area. Checks bars for necessary repairs and follow up with appropriate work order to Engineering. Maintains excellent grooming standards at all times. HUMAN RESPONSIBILITIES Attends all training sessions as scheduled. RELATION Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

REPLACEMENT AND TEMPORALY MISSION May assigned to help in Banquet and service in others when needed.

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EARTH CHECK RESPONSIBILITY Participate in the environmental sustainability for the natural environment. (Earth Check) HYGIENE / PERSONAL SAFETY / ENVIRONMENT Respects Accor's Legionnaires' disease directive Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) Actively contributes to the safety of people and property (ensuring safety exits remain clear of obstruction etc) The internal and external health & Safety procedure are compulsory to your position.

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