Job Description

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations
• Ensure disciplinary and grievance procedures are properly adhered to and followed
• Complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards
• Co-ordinate all aspects of the point of sales implementation
• Conduct weekly inspections of restaurants with minute follow-ups
• Attend daily morning briefings
• Attend and prepare all departmental meetings
• Carry out projects and assignments as requested by the Director of F&B e.g. beverage lists, menus, etc.
• Co-ordinate all aspects of wine and beverage lists
• Conduct daily hotel tours to observe operational standards and difficulties and follow up with the relevant Managers
• Write and proofread memorandums, letters and menus of the department
• Propose and initiate when approved, new services and products for our guests
• Handle customer comments and complaints and take swift corrective action
• Find ways to improve the efficiency of the operations, which will benefit hotel guests
• Follow instructions given by the Director of F&B, Hotel Manager, General Manager and perform any other reasonable duties as required from time to time
• Ensure effective implementation of the IMS policy and procedures
• Ensure continuous training and awareness of the IMS system
• Ensure OTPs are monitored and acted upon
• Identify areas of improvement through CPAR or suggestions
• Ensure operational compliance to legal regulations and other requirements
• Identification of new activities that are in relation to EASI and HIRADC
• Co-ordinate and drive forward the implementations the LQE Training for all colleagues in the outlet in all Food and Beverage outlets through close follow up with Outlet Managers
• Responsible for the implementation and follow up training of Mandarin Oriental’s LQE
• Assist and monitor all other training activities in all Food and Beverage outlets of the hotel
• Foster positive thinking and motivation within all F&B outlets by giving active assistance and advice on more effective ways of running the outlets
• Ensure that positive working relations with non-F&B departments are fostered giving cooperation at all times
• Ensure that all designed action points from daily briefings or weekly/ monthly operational meetings are being followed by the individuals concerned
• Plan the activities, promotions, and menu implementations according to the annual marketing plan
• Assist the Director of F&B in compiling the annual marketing plan and budget
• Handle customer comments and complaints and take swift corrective action after consultation with the Director F&B and the Department Head concerned
• Be responsible for and accountable for the departmental operating budget
• Find ways of maximizing and increasing sales and/or yield
• Find methods of reducing costs without affecting the level of service or product received by the guests
• Propose appropriate staff movements and promotions to the Director of F&B
• Discipline colleagues and report any misconduct to the Director of F&B
• Communicate guest concerns, comments and/or feedback to the Director of F&B
• Ensure that all service colleagues are briefed regularly on the hotels policies and procedures