Job Description

JOB PURPOSE
Provide overall leadership and direction for the effective operations and management of the Food & Beverage department

KEY RESPONSIBILITIES

• Responsible for managing all aspects of the Food & Beverage Departments both in the operational and sales function.  
• Maximize the profitability of the F&B operations through the implementation of effective cost controls and supplier negotiation.  
• Maintain consistent standards of service, ensuring guest satisfaction while creating a work environment that supports organizational values.  
• Manage the Food & Beverage function within the hotel in order to maintain high standards of quality, service and merchandising to maximize profits.  Responsibilities include but are not limited to, the selection, hiring, training and development of team members, oversight of departmental administration, and implementation of effective control of inventory and labor costs. 
• Generally to carry out directives and decisions of the management of the hotel and policies. 
• Achieve monthly budgeted revenues targets, market share, market mix and rate mix.
• Manage the day-to-day operation of the Food & Beverage departments, ensuring exceptional guest service from all areas.
• Develop sales plan for Food & Beverage in line with annual budget
• Keep abreast of local market trends in order to maintain a competitive edge
• Ensure adequate resource planning on a weekly basis 
• Set and review departmental objectives for the team and provide continuous employee feedback through appraisal process and job chats.
• Empower the team to be able to handle all customer feedback for positive and negative and record correctly.
• Actively consider prevention, recovery and investigation of any complaints
• Anticipate customers’ needs wherever possible and promote the hospitality edge within the Hotel enhancing customer satisfaction through hospitality.
• Ensure all service standards are maintained through the Food and Beverage operations of the Hotel

Required Skills or Experience

• A minimum of a good first degree  in Hospitality Management and
• At least 5 years’ practical experience working in the industry including 2 years in supervisory role in the hotel.

KEY COMPETENCIES

• Proven skills in leadership, management, team building and interpersonal relations
• Strong understanding of and hands-on experience in the food and beverage operations 
• Experience in successful leading, developing and working with high-performing teams to deliver clear targets.
• Demonstrate business acumen and proven entrepreneurial skills
• Demonstrate skills in financial management
• Excellent verbal and electronic presentation, as well as written communication skills.
• Target driven and result oriented
• Living at Dodowa or its environs is an advantage