Tag Archives: Job Description

Job Description: F&B Associate

This JD is drawn by The Indian Hotels Company Limited. Established in 1903, Taj Hotels Resorts and Palaces is one of Asia’s largest and finest group of hotels, comprising 56 hotels in 39 locations across India with an additional 18 international hotels in the Maldives, Mauritius, Malaysia, Seychelles, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Rajput palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. The Taj, a symbol of Indian hospitality, has recently completed the centenary of its landmark hotel, Taj Mahal Palace and Tower, Mumbai. Taj Hotels Resorts and Palaces is part of the Tata Group, India’s premier business house.

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Job Description

Interactions:

1.      Has a low level of guest interaction, which takes
place only when the order takers are on a break, or in the case of an irate guest.

2.      Interacts with the Housekeeping for the amenities and the mini bar operations.

3.      Maintenance for reporting any complaints for fused bulbs or ice machines.

4.      The GRE for the VIP list.

5.      Security in case of a problem with the key not functioning or double locks in a room

 

Task statements.

6.      Check the logbook for any handovers.

7.      Inform the staff of any important message pertaining to the guest.

8.      Tackles any problems and complaints and pays the compliments.

9.      Updates the information on the white board.

10.  Writes the standard orders for long staying guests.

11.  Mentions any parcels, tea/coffee orders to be send at particular times on the white board.

12.  Ensures standing orders are followed

13.  Makes sure that the standard orders for the long staying guests are delivered to the room on time. (tea/coffee at a particular time etc)

14.  Allots the duties schedules.

15.  Draws up the duty schedule for the stewards.

16.  Schedules the duty of the stewards for the mini bar check.

17.  Assigns leaves depending on the house position.

18.  Maintains the room service order (control) chart.

19.  Updates the room service chart mentioning the room number, the time of the order placed and the time the order was delivered.

20.  Receives the KOT, reads it for any special request and hands it over to the steward.

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Sample Vacancy Details

71099_127147132749_6562459_nThis is a copy of job opening in a 5 star hotel in Kolkata, taken from a popular job hunting site. Students are advised to go through the requirements and try to reform their  personal & professional qualities.

Summary

Experience:3 – 6 Years

Location:Kolkata

Education:UG – BHM – Hotel Management, PG – Any PG Course – Any Specialization,Post Graduation Not Required

Industry Type:Hotels/ Restaurants/Airlines/Travel

Role:Restaurant Mgr

Functional Area:Hotels, Restaurants

Desired Candidate Profile

The ideal candidate will have the following knowledge and skill set:

• Minimum 3 years experience in a similar role
• Related work experience in an International 5 *deluxe hotel
• Fluency in English, any other language a plus
• Ability to interact positively with customers and to resolve guest and associate issues
• Ability to anticipate guest needs and provide exceptional pro active service consistently

Candidates should have the following personal attributes:

• Strong leadership quality
• Excellent communication skills
• Have attention to detail and ability to work individually and along with the team
• Self driven & self motivated
• Mature and professional approach
• Presentable, well groomed

To be considered every candidate needs to be eligible to work and live in India. Candidates who believe they qualify to the specifications of the region and are ready to contribute to our “Passion for Perfection” are invited to apply today.

Job Description

Main responsibilities :

• Responsible for the management of all aspects of the restaurant functions as a successful independent profit centre. To ensure maximum guest satisfaction in accordance with hotel standards through planning, organizing, directing and controlling the restaurant philosophy which serves as a guide to all respective team members

Main duties :

BASIC FUNCTIONS:

– Build and maintain a strong and efficient team
– Create loyal and trustworthy team members who takes pride in their work, providing the highest possible level of service
– Operate the department with positive financial results
– Supervise and oversee the administration of the Outlet
– Ensure a smooth and efficient operation of the Outlet
– Evaluate operations and procedures and suggest improvements to the F&B Manager
– Assign responsibilities to subordinates
– Check the work performance and turnout of subordinates
– Supervise, oversee and assist subordinates during busy periods in service
– Demonstrate thorough knowledge on products, menus, beverage and equipment
– Liaise with Kitchen, Stewarding and Bar on daily operations

PLANNING AND ORGANISATION:

– Hold weekly departmental meetings
– Attend daily F&B briefings
– Demonstrate understanding of and adherence to the Hotel’s policy on fire, hygiene, health and safety
– Demonstrate understanding of and adherence to the Hotel’s regulations outlined in the employee’s handbook
– Conduct pre-service meeting for team members
– Anticipate the volume of business, taking into consideration the occupancy of the Hotel, the holidays, the weather, the activities in the Hotel, and the community in general
– Conduct competitor survey on a regular basis to understand the trend and the external situation
– Prepare and execute action plans to maximize the business volume in advance, taking into consideration of spending pattern of customers, internal & external activities like special occasions and national holidays
– Prepare weekly roster

PROFITABILITY:

– Analyze daily revenue and cost reports
– Prepare a realistic annual budget.
– Analyze monthly P&L statements to ascertain that all costs are in line
– Enforce all pre-check and check control procedures
– Ensure that no reusable beverage is wasted
– Monitor the quality and quantity of all food and beverage items served

WORKING RELATIONS:

– Maintain good communication with all other Hotel departments
– Create a sound and strong working relationship with all staff and help them to develop to their maximum potential
– Keep the F&B Manager informed on all items of interest
– Co-ordinate with the respective department heads on any activities which overlaps with or concerns their departments

PUBLIC RELATIONS:

– Enquire guests’ satisfaction and handle guests’ complaints
– Establish good guest relations
– Establish good relations with all relevant media’s for exposure opportunities

GENERAL:

– Regularly inspect equipment and ensure that they are well-maintained and in good working order
– Upsell and cross-sell other outlets
– Attend and contribute to staff meetings and related activities

PERSONNEL:

– Prepare and update job descriptions for all concerned personnel at least once a year
– Ensure that all newly hired team members are properly screened, and that they receive the Hotel’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations
– Check all team members regularly for cleanliness, appearance, and that they take pride in their uniform and outlet team
– Enforce courtesy and efficiency
– Supervise all aspects relating to operations
– Provide orientation for new recruits
– Recommend promotions and special awards
– Conduct performance evaluation
– Liaise with the Human Resource Department on disciplinary matters
– Provide courteous and professional service at all times

TRAINING:

– Identify all training needs
– Develop and implement training programs and conduct training sessions including on job training
– Co-ordinate all external training programs for the staff with Human Resources
– Evaluate training and follow-up
– Keep the F&B office and training office informed of all training sessions

SELLING AND MERCHANDISING:

– Conduct daily checks and work with the Executive Chef to ensure that the buffet counter or display of F&B items are done attractively
– Ensure that all employees in direct contact with guests have good product knowledge
– Evaluate all F&B products with constant survey with guests to maximise sales and ensure guests satisfaction

SANITATION AND LAWS:

– Implement and maintain high quality standards as they relate to sanitation and cleanliness with the Stewarding
– Demonstrate complete knowledge of local liquor and food service laws
– Demonstrate complete knowledge of local labour laws

ADDITIONAL DUTIES:

– Carry out occasional assignments or projects as designated by the F&B Manager.

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