Swissôtel Hotels & Resorts is a distinctive group of deluxe hotels where we put the emphasis on our people. We strive to provide a motivating and rewarding environment that attracts inspired and talented people who are willing to bring news ideas, use & develop their knowledge to reinvent their career path.
Swissôtel Kolkata is Kolkata’s newest five star hotel near the airport and is attached to a mall featuring shops, restaurants and a multiplex cinema.
Located in Rajarhat beside the IT hub, the hotel offers a distinct mix of leisure and business facilities.
The hotel has 147 guest rooms with spectacular outdoor Jacuzzis, three restaurants and a bar, a fitness centre and spa, an infinity swimming pool a business centre, and two meeting rooms.
Over a 1000 guests can be accommodated in cocktail / reception style in Bern, the largest pillar-free banqueting facility of over 7000 square feet, apart from 3 breakout halls of over 650 square feet each.
The hotel has separate smoking (7th & 8th floors) and non-smoking floors (4th, 5th, 6th, 9th & 10th floors), free internet in areas except the banquets, and is noted for its unique offering of Swiss hospitality and attention to detail.
The award winning Bars and Restaurants of Swissôtel Hotels and Resorts have become places of entertainment throughout the world and Swissôtel Kolkata is no exception.
FOOD AND BEVERAGE MANAGER
DUTIES AND RESPONSIBILITIES :
Provide positive leadership to all members within the Food and Beverage Department.
Recognizing that productivity and customer satisfaction are best achieved via a positive workforce; it is expected that recruitment, training, motivation, working conditions, internal communications, quality control, team member empowerment and recognition will be managed in a manner to insure positive and productive team members.
Maintain and / or improve upon the Standards of quality and procedures established for the Food & Beverage Department.
Act as a positive, contributing member within the hotel’s management encouraging communication, cooperation and assistance among all team members.
Develop and / or maintain a comprehensive business plan for the Food & Beverage Department in accordance with general financial hotel objectives.
To report regularly to the General Manager concerning actual performance compared to plan and corrective actions planned to respond to negative trends or results.
Insure that professional development opportunities are made available to members of the F&B management group whether in the form of cross training , special courses advancement and promotion, or in some other form.
Insure that a comprehensive and continual training program is implemented and maintained for the continuing development of job skills for all team members of the Food & Beverage Department.
Develop and support Profit Center in supporting Center Managers, honoring their Management Charters and allowing them independence and authority necessary true Center Manager status.
Support the Director of Banquet Sales to establish financial objectives and to achieve them. Coordinates with the Director of Banquet Sales that set administrative and standards are implemented and followed up.
Coordinates with Executive Chef menu planning of various outlets to create diversity and innovation. Assure that menu planning is done with the support of the menu engineering and statistics.
Maintain accurate and on time reports. Record as set out in the various policies, procedures and performance standards.
Insure that, you and your colleagues adhere to high standards of professional conduct and ethics with colleagues. Team members, customers, vendors, contractors and the community in which the hotel is located.
Maintain a professional appearance and behavior whenever representing the hotel or the company.
Insure that all fiduciary, financial matters and transactions in the department are handled in a manner consistent with relevant standards and procedures as established by the company, the hotel, the Financial Controller’s Office.
Insure that all facilities, equipment, furnishing, service ware, physical inventories and any other physical assets within the Food & Beverage Department are properly purchased, accounted for, used, secured and maintained.
Implement a comprehensive safety, sanitation and security program within food and beverage to protect the hotel, the company, team members and customers to maintain the good name of the hotel and Swissôtel Hotels & Resorts.
Keep the General Manager (or his appointed deputy) current on information in food and beverage such as changes or events that he or she should know about.
Insure that all policies and standards of the other departments, (personnel, accounting, engineering, etc.) which affect F&B are understood, communicated within the department and adhered to by all F&B personnel.
In collaboration with the Director of Sales & Marketing establish and follows up a Food & Beverage promotional plan to increase awareness of outlets and activities to the local and international market.
Performs other duties assigned by his / her supervisor.
Controls and approves Food and Beverage menu sales prices.
QUALIFICATION AND CRITERIA
Communication skill to be good.
Good job knowledge
Should have at least 7 to 10 years relevant experience