Job Responsibilities​

• Assisting in the preparation of budgets, forecasts and marketing plans

• Managing budgets, financial plans and controlling expenditure

• Assiting relations activities and community relations

• Formulating and implementing operations manuals, training plans and all soft equipment list for the hotel

• Recruiting, training and monitoring staff

• Ensuring compliance with licensing laws, health and safety and other statutory regulations

• Establishing and maintaining effective internal communication and meeting structures

• Establishing and driving employee engagement

• Participating in recruiting the food and beverage team

• Elaborating the food and beverage pre-opening training plan

• Creating and implementing a new concept of training for all food and beverage staff after the opening (Park training school)

• Participating in elaborating the food and beverage budget for 2006

• Organization and implementation of the entire food and beverage operation manual (i.e. sequence of service, phraseology, concept statement...)

• Set up of the "Infogenesis" system for all outlets and kitchens

• Participating in elaborating the menus (including costing)

• Elaborating the beverage and wine par stock

• Elaborating the linen and operating equipment par stock

• following up the day to day operation 

• Overseeing all aspects of the hotel operations

• Managing budgets and financial plans as well as controlling expenditure in order to exceed targets

• Dealing with the share holder and owner representative on a regular basis

• Promoting and marketing the business

• Setting and achieving sales and profit targets

• Analyzing sales figures and devising marketing and revenue management strategies

• Monitoring staff in all aspects

• Meeting and greeting customers. Dealing with criticism and comments. VIP protocols

• Adressing problems and troubleshooting

• Supervising maintenance, supplies, renovations and furnishings

• Dealing with contractors and suppliers

• Ensuring security is effective

• Carrying out inspections of property and services

• Ensuring compliance with licensing laws, health and safety and other statutory regulations

• Opening the beach restaurant (participating in elaborating the concept, budget, ROI, staffing, training...)

• Supervising the functioning of all food and beverage and pool employees, facilities, sales, costs to ensure maximum departmental profit is achieved

• Implementing a daily, weekly and monthly checklist for all food and beverage departments, ensuring a proper follow-up in order to attain maximum quality and efficiency

• Setting policies and procedures pertaining to my division's operation and ensuring all manuals are up to date

• Monitoring the P&L and proactively implementing corrective action where necessary

• Planning and implementing replacement and FF&E and OE in accordance with needs and available budget

• Supervising and coordinating pricing and preparation of food menus, beverage and wine lists.

• Preparing the food and beverage strategis and marketing plan as well as the food and beverage budget

• Signing several contracts of exclusivity

• Conducting interview, hiring performing appraisal to ensure appropriate staffing and productivity

• Recognizing outstanding individual performance in my team and deal with substandart performance fairly, immediately and constructively

• Developing and implementing formal training plans of the food and beverage department and pool service