Job Description of food and Beverage service personal

Job Description of food and Beverage service personal

 Duties And Responsibilities of Food And Beverage service personal

1)Food & Beverage Manager

Job Purpose

     To ensure service delivery at every point of sale in the Food and Beverage Department.  He or she therefore supervises and co-ordinates the Food and Beverage Department. 

Key Responsibilities

   To ensure that the customer promise is delivered and that customers are satisfied within the framework of financial targets set.

To ensure that guests receive high quality service

To ensure that the applicable regulations are complied with

To be responsible for his or her own results

To optimise the supply chain and the use made of raw materials

Entry Requirements

Skills

Team management, leadership & team player

A liking for organisational work

Effective management: delivering profit centre profitability

Sales ability

Adaptability: coping with the diversity of customers and their needs

Thoroughness

Sensitivity to customers: good relationship skills

Spirit of initiative

Financial awareness

Qualifications

A-levels (professional) in service-related subjects

Significant food and beverage experience (5 years)

Experience of working in positions of high responsibility in the hotel or food and beverage sectors and managing teams of at least 20 staff

2)Food & Beverage Supervisor

Job Purpose

   To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.

To assist with the responsibility for the day to day running of the event services department within the overall policies and controls established by the Company and Hotel General Manager, ensuring that the brand values and standards are delivered and profitability achieved.

To promote the Company Mission Statement through continual demonstration of the Personality.

Key Responsibilities

Customer Focus:

    To implement the consistent delivery of superior customer service through the Customer Service Programme.

To ensure that the department creates a professional impression to customers and team members.

To participate with action on Customer Service Reports relevant to your department to achieve positive and consistent results.

To act on customer feedback relevant to your areas of responsibility. This to include customer complaints and compliments.

Business Awareness:

To be aware of budgeted and actual departmental targets. This to include sales, covers, stocks levels and departmental profits.

To assist with the control and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels, using company productivity ratios and payroll management.

To be aware of and assist with the control of departmental operating costs in line with forecasted business levels.

To maximise opportunities for departmental sales and profit and other related targets

Specific Job Accountabilities

To ensure effective stock rotation and maintain stock levels in accordance with hotel business and company policy. This to include storage and use of equipment.

To assist with stock-takes where required.

To follow procedures for food and beverage controls at all times.

To assist with maintaining and improving departmental operating standards.

To ensure charges are raised for services provided in event services department on your shift in accordance with hotel and company procedures.

Growing The Business:

To positively approach sales opportunities in order to maximise sales revenue and exceed budgeted sales targets for the department.

To assist with and suggest new promotional opportunities to enable departmental sales to meet and exceed budget. This to include the planning, implementation and review of promotions.

To keep all department team members sales focused.

People Management:

To assist with leading and motivating the departmental team to promote good employee morale and ensure a high level of commitment and pride in the Hotel.

To carry out planned training and development in a systematic and professional way in order to meet the needs of the business and assist in individual team members personal development.

To continuously coach and counsel colleagues.

To measure the success of food and beverage services training in meeting departmental objectives.

Controlling The Environment:

To supervise the department to ensure effective operation on a day to day basis, whilst maintaining company brand standards consistently with attention to detail. This to include ensuring shift controls and procedures are adhered to.

To comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability and ensure all employment legislation is strictly adhered to.

To comply with your responsibilities under the Regulatory Reform (Fire Safety) Order 2005 as detailed in the QMH Fire Safety Management System, a copy of which can be found in the hotel or accessed on the intranet.

To implement action on Hygiene Audits in order to enhance the environment and achieve positive consistent results.

Other:

To act as the Hotel Guest Relations Manager as required, ensuring a professional and friendly service throughout the hotel where this forms part of your responsibility.

To keep yourself informed of the Hotel goals and objectives, and those of other departments, maximising the role you play in delivering the hotel budgeted targets.

To operate IT systems in line with company standards where required.

To attend training when required.

To be fully aware of and strictly adhere to Fire, Bomb and Health and Safety procedures.

To strictly adhere to all security procedures laid down.

To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

3)Restaurant Manager

Job Purpose

To be responsible for the image of the restaurant and increasing its sales (from preparation through to service).

Key Responsibilities

Be the host and communicate with guests

Organise the restaurant team: their tasks, schedules and information meetings

Staff management: recruitment, training, evaluation and promotion

Monitoring customer service levels

Ensure the quality of service and service provision

Maximise restaurant occupancy

Ensure on-going profitability and have knowledge of financial matters

Increase restaurant sales

Entry Requirements

Skills

Management: managing priorities, the ability to listen, stress management, team motivation

Recruitment

Sales ability

Ability with figures and the ability to manage a profit centre

Multi-skilled

Sensitivity to customers

Able to deliver training at all levels

Have understanding of IT issues in relation with the post

Thoroughness

Dynamism/good relationship skills: maintaining the image of the restaurant

Qualifications

2 years further education in hotel/food and beverage studies to BTS/HND standard or similar

Significant experience of restaurant management

4)Assistant Restaurant Manager

Job Purpose

To assist the Restaurant Manager in maintaining the image of the restaurant and increasing its sales (from preparation through to service).

Key Responsibilities

Be a host and communicate with guests

Organise the restaurant team: their tasks, schedules and information meetings

Assist the Restaurant Manager in staff management: recruitment, training, evaluation and promotion

Monitor customer service levels

Ensure the quality of service and service provision

Take full responsibility for the Restaurant during allocated shifts

Maximise restaurant occupancy

Organise of the restaurant team

Increase restaurant sales

Entry Requirements

Skills

Management: managing priorities, the ability to listen, team motivation

Recruitment

Sales ability

Ability with figures

Sensitivity to customers

Able to deliver training at all levels

Have understanding of IT issues in relation with the post

Thoroughness: a good supervisor

Dynamism/good relationship skills: maintaining the image of the restaurant

Qualifications

2 years’ further education in hotel/food and beverage studies to BTS/HND standard or similar

Significant experience of restaurant supervision

5)Chef de Rang/Team Leader

job purpose

To organise and co-ordinate the following tasks together with his or her team:

• Arranging the tables
• Welcoming and serving the guests
• Clears the tables

Key Responsibilities

• To supervise the quality of the services offered to customers
• To train and motivate the dining room assistants and apprentices for which he or she is responsible
• To look after customer billing and tills

Entry Requirements

Skills

• The ability to ensure efficient, high quality service with apparent ease and assurance
• Attention to detail
• Team working
• Sales ability
• Excellent communicator
• IT knowledge i.e. Point of Sale
• Good relationship skills
• Discretion
• Team leadership
• Physical and mental resilience

Qualifications

• From City & Guilds to NVQ3 (Vocational Training Certificate) in Hotel and Food and Beverage studies
• Experience of working the dining room
• Some knowledge of French preferred

6)Head Waiter/Sommelier

Job Purpose

To organise the services offered to diners and ensure the quality of those services.

Key Responsibilities

To welcome and seat diners, advising each on their choice of food and wine and taking their order

To organise and manage their team: organising their work and training new staff members recruited

To organise the layout of the dining room to create a warm and welcoming atmosphere

To co-ordinate with the kitchen

To ensure that his or her team offers the highest level of service in the welcome it extends to its customers and the way its serves their meals

To ensure that customers are satisfied with the service they receive

To promote customer loyalty through the quality of service provided

To ensure health and safety rules are complied with

To manage stocks

To ensure the continuity of the equipment supplied for his or her use

Entry Requirements

Skills

Sales ability

The ability to listen: detecting and anticipating needs

Hospitality

Attention to detail

In depth knowledge of wine

Teaching skills: staff training

Thoroughness: multi-skilled

Team Leadership

Organisation

Good relationship skills: being responsible for welcoming diners

Good physical and mental resilience

Availability

Qualifications

City & Guilds to 2 years’ further education to HND level or similar standard in hotel/food and beverage studies

Significant experience in the food and beverage industry, especially in dining room service (415*)

Excellent knowledge of food and wine

Must be fluent in the English and ideally have a good working knowledge of French

Good general level of education

7)Waiter/Waitress

Job Purpose

To undertake the following tasks:

Arranging the dining room

Welcoming and serving Restaurant guest

Tidying the dining room after meal service

The Waiter forms the continuous link between the kitchen and the dining room

Key Responsibilities

To ensure the guests receive high quality services and service provision

To ensure that health and safety and procedures are respected (especially HACCP)

Entry Requirements

Skills

Understanding basic rules as they apply to:

Hygiene

Storage

Politeness

Team working

Sales ability

The ability to listen: understanding how to detect customer needs

Attention to detail

Sensitivity to customers: good relationship skills

Physical and mental resilience

Thoroughness

Organisation: multi-skilled

Adaptability/reactivity

Good time-keeping

Qualifications

City & Guilds in restaurant café/brasserie studies

NVQ in Hotel/Food and Beverage studies with restaurant or dining room option

Good personal presentation

Good French would be an advantage

8)Bar Waiter/Waitress

Job Purpose

To undertake the following tasks:

Arranging the Bar/lounge area

Welcoming and serving Bar/lounge guest with drinks and afternoon tea etc

Tidying the Bar area after bar service/afternoon tea

The Bar Waiter/Waitress forms the continuous link between the bar and the bar lounge.

Key Responsibilities

To welcome bar/lounge guests and take their orders

To ensure the guests receive high quality services and service provision

To ensure that health and safety and procedures are respected (especially HACCP)

To keep the bar/lounge area clean and tidy

Entry requirements

Skills

Understanding basic rules as they apply to:

Hygiene

Storage

Politeness

Team working

Sales ability

The ability to listen: understanding how to detect customer needs

Attention to detail

Sensitivity to customers: good relationship skills

Physical and mental resilience

Thoroughness

Organisation: multi-skilled

Adaptability/reactivity

Good time-keeping

Qualifications

City & Guilds in restaurant/bar studies

NVQ in Hotel/Food and Beverage studies with restaurant or dining room option

Knowledge of drinks and cocktails

Good personal presentation

Good French would be an advantage

9)Bartender

Job Purpose

The Bartender is tasked to:

Welcome and advise customers

Prepare and serve drinks and cocktails

Take responsibility for the organisation of the bar

Charge customers for their drinks, accept the corresponding payments and manage bar stocks and supplies

Key Responsibilities

To ensure service and product quality

To ensure the continuity of the equipment supplied for his or her use

To look after customer billing and stock of cash

To ensure that the bar is clean properly equipped

To look after bar customers

Entry Requirements

Skills

Knowledge of alcoholic drinks and cocktail recipes

Complete knowledge of health and safety rules

Stock management abilities

Sales ability

Dexterity and speed

Good relationship skills

Listening skills

Physical and mental resilience

Teaching skills

Reactivity: handling every kind of situation

Thoroughness

 

Qualifications

City & Guilds, NVQ2 (Vocational Training Certificate) in restaurant, hotel or food and beverage studies

Significant experience will be require for the post of Head Barman

Good general level of education

 

10)Assistant Bartender

Job Purpose

To prepare simple drinks and cocktails.

He or she works as part of a team and takes an active role in organising and maintaining the bar in accordance with hygiene standards.

Key Responsibilities

To provide assistance to the Bartender and deputise in the latter’s absence

Entry Requirements

Skills

Knowledge of alcoholic drinks and cocktail recipes

Hospitality

Sales ability

Team working

Good relationship skills

Physical and mental resilience

Dexterity and speed

Qualifications

From CAP (City & Guilds) to NVQ (Vocational Training Certificate) in Hotel and Food and Beverage studies

Additional Barman qualifications.