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Duties and responsibilities
Business Acumen:
To promote sales awareness at all times throughout the team.
To take an active role in the promotion of the F&B Outlets both internally and externally.
To take pro-active steps to maximize volume within the department in line with the sales strategy of the HI London Kensington High Street.
To provide information on forecasted sales when required.
To ensure all revenue is captured through effective and efficient accounting methods within the department.
To ensure all team members can up-sell the hotels products and services.
Costs and efficiency:
To minimise wastage at all opportunities.
To take joint responsibility for wage management for the team and to assist with providing a forecast on projected wage costs.
Time and manpower are appropriately allocated to planned work routines optimising efficiency and productivity.
To actively promote an energy efficient culture throughout the department.
All departmental resources are monitored and controlled in line with departmental objectives.
To manage control measures is in place for breakages.
To be responsible for the control and management of the department during shift coverage, ensuring that the department achieves gross profit percentages.
To ensure that the stock is controlled.
To place orders whenever necessary in order to have a good par level of stock.
To ensure cash/accounting procedures are followed by all team members.
To ensure that all billing processes, including end-of-shift procedures are completed according to accounting rules.
Customer relations:
To provide a friendly and efficient customer service for all guests.
To solicit and respond to guest feedback for positive and negative comments in a pro-active manner.
To ensure personal and team presentation is of the highest standards at all times; to project a professional image to customers.
To follow a system of quality standards to ensure the team is providing a consistent approach to customer service within the department.
To provide a convivial and relaxing atmosphere in the department.
Operational requirements:
To ensure a smooth, efficient and professional running of the shift.
To ensure all the staff are knowledgeable on both food and beverage products and special promotional menus.
To ensure management team maintain computerised POS systems and ensure staff are fully trained to operate efficiently.
To liaise with kitchen on day-in day-out operations.
To adhere to all the requirements under the Food Hygiene regulations and Liquor Licensing Acts.
To ensure all maintenance issues are reported according to the hotel procedures.
To take responsibility for stock within the Bar and action any short falls accordingly.
To adhere to all Health and Safety requirements as required by the hotel.
To promote safe working practices within the department.
To adhere to the requirements of the Data Protection Act at all times.
Team Requirements:To manage rotas, timesheets and payroll in general as per the hotel requirements.
To maintain regular and effective communication within the team at all levels by holding daily briefing sessions and departmental meetings.
To attend management meetings as required.
To identify training needs throughout the department and the means to fulfil them. To ensure SOP training is completed.
To provide coaching and on-the-job training as identified.
To liaise with F&B Outlet Manager and Human Resources for training requirements as appropriate.
To create an environment which promotes employee morale and encourages the Team to have high level of productivity.
To conduct performance reviews as required throughout the team.
To assist in the recruitment process in accordance with company procedures, best practice and legal requirements.
Feedback to the team members is given through an appraisal process following targets and personal development plans.
To ensure all hotel personnel policies, procedures are observed at all times.
Key performance indicators:Sales Targets
Gross profit percentage
Stock results
Customer feedback
Team success
Labour turnover
Staff Responsibilities:
To ensure that there are appropriate professional standards of behaviour in the department.
To manage attendance, sickness/absence and team discipline.
To promote teamwork within the department and with other departments.
To actively engage in your own personal development to benefit the business and improve your personal skills.
To give both internal and external customers quality service.
Training/Health and Safety:To assist in the responsibility of all training issues relevant to the Food & Beverage department function in accordance with company policy and legal requirements.
To participate in cross/multi skilled training within your department or other departments as deemed appropriate by your manager.
To ensure that the Standard Operating Procedures are used.
To ensure your training records are kept up to date.
To ensure you attend all (statutory) training as required.
To report any accidents, emergencies and complaints to your manager.
To report any faulty equipment or lack of source to your manager.
To attend any meetings and training sessions as required by management.
To arrive for duty in accordance with the department rota and dressed in accordance with the Hotel standards.
To be fully conversant with:The Hotel Fire Procedure.
The Hotel Security Procedure including "Bomb" Procedure.
The Hotel/Company Health and Safety Policy and Procedures.
Short term and long-term Hotel promotions.
The Hotel Complaint Procedure
Occasional Duties:
Assist in other departments during emergencies or as deemed necessary by the Hotel Manager. Carry out other duties/tasks outside normal routines but within the overall scope of the job.
Team Members Benefits
Meals on duty
Staff uniform
Monthly performance-based incentives
Company pension contribution after you passing your probation period
Recommend a friend fee
20 days holiday plus 8 bank holidays
Awards and Recognition Programme
Seasonal annual parties
Staff rate with IHG hotels globally.
TRONC between £ 200 to £ 300/- monthly
