Assistant Food and Beverage Manager job in Lonavale, Maharashtra

Assistant Food and Beverage Manager job

Assistant Food and Beverage Manager job in Lonavale, Maharashtra

 

 

Job details

Job Type
Full-time

Full Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travelers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members, and owners alike.

The Assistant Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, conferences, and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. He/she will achieve these through the key strategies of planning, controlling, organizing and marketing.

What will I be doing?

As the Assistant Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards:

  • Listen and respond spontaneously to questions asked by guests, team members, and suppliers.
  • Find an immediate solution to precise and simple problems.
  • Know how to improvise during an emergency.
  • Learn lessons from difficult experiences to be proactive in areas of competence.
  • A peacemaker who does everything to anticipate and respond to guest needs, arbitrate divergent interests and guarantee a friendly environment.
  • Respect the procedures, is punctual, has a good personal appearance, and accomplishes tasks with precision.
  • Trustworthy and monitors the quality of personal work, taking responsibility for it.
  • Ensure that rules and procedures are respected, advising the people involved in any situation which could result in a lack of quality/security.
  • Open and asks for advice from others, conscious of his role in creating a good team image.
  • A team player who demonstrates flexibility in adapting to team constraints.
  • Respect others and their cultures, encouraging consensus building.
  • Open to the ideas of others, receptive to those ideas, and able to adapt to an established way of working.
  • Enthusiastically propose and implement creative solutions in areas of responsibility in order to stay ahead of the game.
  • Understand relevant OH&S legislations and their implications on the operation of the department and communicate to the team their responsibilities within OH&S.
  • Ensure that safe and healthy working practices are implemented at all times.
  • Understand and know how to anticipate the needs of guests, and get feedback from guests.
  • Agree to and implement actions to make improvements to customer service.
  • Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager.
  • Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day.
  • Uncover the major causes of satisfaction and dissatisfaction, ensuring that the information is communicated to the appropriate parties further up the hierarchy.
  • Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department.
  • Have detailed knowledge of departmental standards, explain these standards to the team and assess team members’ performance against these standards.
  • Monitor standards through regular standards review checks.
  • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service.
  • Implement and follow through with improvements identified.
  • Plan, prioritize, organize and control the day-to-day operation.
  • Communicate effectively with the Front Office and Groups & Tours teams to maximize in-house and group business for the atrium, ensuring direct liaison with Group Leaders upon arrival.
  • Describe, assign and delegate duties and authority for the operation of the restaurant at all times.
  • Understand the situation in other departments and their implications for your own department.
  • Plan ahead and ensure adequate resources are available.
  • Manage the departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
  • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
  • Maintain in-depth technical knowledge and skills required for the job.
  • Participate in future menu changes with the F&B Manager and the Executive Chef, taking into consideration new F&B trends, market demands, and sales achievements.
  • Attend and participate in regular F&B, operational, and roster meetings.
  • Assist the F&B Manager with the preparation of events brochures and outlet promotions.
  • Identify, communicate and act on potential sales leads.
  • Create an environment where “everyone sells”.
  • Set higher objectives than in the past, for self and the team, improving actions taken in order to create more sales.
  • Use key monitors and financial targets to evaluate the department’s performance and make future plans.
  • Complete regular financial and operating reports, as required or requested by the F&B Manager.
  • Forecast potential revenues and costs.
  • Following the company’s control procedures, controlling costs without compromising standards.
  • Analyze and explain any financial variance against the plan.
  • Set up and maintain the leave plans for the department.
  • Understand the goals of the hotel and the department’s role in achieving them.
  • Communicate to the team key information concerning the strategy of the company.
  • Keep the team up to date on departmental, hotel, and company activities through regular communication, meetings, and memos, including special events and promotions in the restaurant.
  • Understand the quantity and quality of people needed to operate the department.
  • Carry out selection interviews and make effective recruitment decisions.
  • Ensure that new recruits have all relevant information before commencing employment.
  • Ensure that standards training and assessments are carried out.
  • Regularly review individual and team performance against objectives and provide feedback.
  • Develop and implement department training plans to meet business needs.
  • Review and evaluate all training activities.
  • Assign projects and missions to facilitate personal development and that of the team.
  • Adhere to the hotel’s security and emergency policies and procedures.
  • Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
  • Carry out any other reasonable duties and responsibilities as assigned.
  • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

An Assistant Food & Beverage Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

  • 2-4 years in a managerial position in a 4 / 5-star category hotel.
  • Familiar with computer systems.
  • Considerable skill in math and algebraic equations using percentages.
  • Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect.
  • Motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve personal performance.
  • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
  • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
  • Diplomatic and shows enthusiasm and conviction that encourages guests to try new experiences.
  • Strong F&B and Conference & Banqueting operations knowledge and skills.
  • Strong leadership, people management, and training skills.
  • Guest-oriented and able to confidently build and exceed service standards.
  • Thorough knowledge of service cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.
  • Strong interpersonal skills and attention to detail.
  • Key strengths (under the 9 competencies) in people management communication and planning.
  • Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
  • Able to work under pressure and deal with stressful situations during busy periods.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities, and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!


Director of a Catering job in Mumbai, Maharashtra

 

 

Job details

Job Type
Full-time

Full Job Description

Basic Function:

  • Oversee all aspects of a profit and service-driven catering department while personally prospecting, selling, planning, and servicing corporate and social business.

Role and Responsibilities

  • Supervised and overall responsibility of the Catering function including maintaining and monitoring the accuracy and effectiveness of all written communication from the Catering Manager and Catering Administrative Assistants. These procedures include but are not limited to Menu and Event Proposals, Contracts, Banquet Event Orders, Catering Resumes, Daily Events reports, and Delphi Input Standards.
  • Actively prospect and solicit, develop, and maintain local corporate catering accounts through telephone, personal sales calls, trade shows, and on-site entertainment.
  • Finalize the requirements of personally booked catering events while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event.
  • Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure the satisfaction of clients at the outset of all events.
  • Find solutions to the inevitable challenges and glitches that arise while groups are on the property and keep the Director of Marketing and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
  • Maintain knowledge of hotel facilities, capacities, and dimensions of meeting space and basic operational needs of all operating departments.
  • Make timely and impromptu decisions, which balance clients’ needs with the financial, safety, and staffing goals of the hotel.
  • Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Bi-Monthly Board of Operations, Menu Tastings and Planning Site Visits.
  • Conduct performance evaluations and mentor Assistant Director of Catering, Catering Sales Managers, and Administrative Assistant. In addition, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee.
  • Respond according to the crisis management plan to any resort emergency or safety situation.
  • Comply with Four Seasons standards for sales and marketing, while working harmoniously and professionally with co-workers and Planning Committee.
  • Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in impact. (5%)
  • Assist with all inquiries within the sales, marketing, and catering department, including assistance with high telephone volume and walk-in site inspections.
  • Maintain an understanding of Conference Services and when required assume an active role.
  • Facilitate and monitor the training of new Catering Managers and Administrative Assistants.
  • Act as the liaison for all vendor/supplier-related client’s needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, Off-site Locations, etc.)
  • Contribute to the preparation and analysis of the catering and conference services weekly 3-month financial forecast, and month-end financial summaries, and contribute to the annual Marketing Plan and Budget.
  • Maintain an active and visible role in the local business and social community to generate new business, recruit future employees and managers, and support the public relations efforts of the resort.
  • Periodically host and ensure maximum effectiveness of Banquet Event Order Meetings, and Resume meetings.
  • Perform other tasks or projects as assigned by hotel management.

Knowledge and Skills

Education: College education preferred

Experience: 6 Years experience as a Catering or Conference Services Manager in a full-service resort or hotel, 3 of which were at the Assistant Director level (or higher) handling weddings and the social market.

Skills and Abilities: Excellent reading, writing & oral proficiency in the English language

Proven interpersonal skills with a track record of successful client interactions.

Coaching and People Development Skills

Good organizational skills, Attention to detail.

Able to negotiate, organize, delegate & work under pressure

Basic knowledge of audio-visual equipment, internet, and telecommunication technology – helpful.

Knowledge of Delphi Sales and Catering Software

Computer literacy includes MS Word, Excel, and the ability to use e-mail and the Internet.

High level of creativity with food and beverage menu proposals


Food and Beverage Manager job in Lonavale, Maharashtra

 

 

Job details

Job Type
Full-time

Full Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travelers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members, and owners alike.

The Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, conferences, and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing.

What will I be doing?

As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards:

  • Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.
  • Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved.
  • Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment, and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue-driven initiatives.
  • Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
  • Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regard to sponsorship, marketing, and pricing initiatives.
  • Monitor all costs and recommend measures to control them.
  • Ensure that the department’s operational budget is strictly adhered to.
  • Ensure that all outlets and banquets are managed efficiently according to the established concept statements.
  • Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary.
  • Monitor and control vacation planning for the department.
  • Monitor, control, and minimize overtime for the department.
  • Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual.
  • Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements.
  • Work with the Outlet Managers, Banquet Service Managers, and all respective Chef de cuisine to take corrective action where necessary.
  • Handle all guest complaints, requests, and inquiries on food, beverages, and services, adhering to established and clearly defined procedures and protocols.
  • Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and interdependent departments to ensure no ambiguity.
  • Establishing a rapport with guests. and maintaining good customer relationships.
  • Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers.
  • Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
  • Conduct monthly departmental meetings and daily operations briefings with Outlet Managers.
  • Maintain good working relationships with colleagues and all other departments.
  • Have a complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within.
  • Train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
  • Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers.
  • Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef, and the Marketing Communications Manager.
  • Conduct annual PDR for direct reports and ensure the process is followed through by all Outlet Managers.
  • Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
  • Have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health, and Safety.
  • Be the key person in driving the hotel’s Food Safety Management System (FSMS).
  • Ensure that one of the key responsibilities of all direct reports is to focus on the 9 high-risk policies as well as to give Health and Safety compliance top priority.
  • Ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and any identified shortfalls are addressed with due priority.
  • Assist in the building of an efficient team of team members by taking an active interest in their welfare, safety, and development.
  • Ensure that all team members provide courteous and professional service at all times.
  • Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency.
  • Ensure that all team members have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health, and Safety.
  • Carry out a bi-yearly inventory of operating equipment.
  • Adhere to the hotel’s security and emergency policies and procedures.
  • Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
  • Carry out any other reasonable duties and responsibilities as assigned.
  • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A Food & Beverage Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

  • 5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurant with high standards.
  • Good command of English, both verbal and written to meet business needs.
  • Working knowledge of mathematics.
  • Familiar with computer systems.
  • Relevant knowledge of food and beverage.
  • Motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve personal performance.
  • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
  • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
  • Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills.
  • Strong leadership, people management, and training skills.
  • Guest-oriented and able to confidently build and exceed service standards.
  • Thorough knowledge of services cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.
  • Strong interpersonal skills and attention to detail.
  • Key strengths (under the 9 competencies) in people management communication and planning.
  • Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
  • Considerable skill in math and algebraic equations using percentages.
  • Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect.
  • Able to work under pressure and deal with stressful situations during busy periods.
  • Able to walk, stand, and /or bend continuously to perform essential job functions.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities, and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Share