Lowongan Kerja Jakarta Raya Posisi Assistant Director Of Food & Beverage – Park Hyatt Jakarta di Hotel Grand Hyatt Bali

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Perusahaan	Hotel Grand Hyatt Bali
Posisi	Assistant Director Of Food & Beverage - Park Hyatt Jakarta
Tempat	Jakarta Raya
Tingkatan Kerja	Tidak Terspesifikasi
Kualifikasi	Tidak terspesifikasi
Jenis Pekerjaan
Spesialisasi Dibutuhkan	Hotel/Restoran, Makanan/Minuman/Pelayanan Restoran
Gaji Min	Rp. 1.800.000
Gaji Max	Rp. 5.500.000

CORE WORK ACTIVITIES   Developing and Executing Food and Beverage Strategy and Goals Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations. Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. Ensures integration of departmental goals in game plans.   Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Provides feedback to employees based on observation of service behaviors.
• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.
• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.
• Adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Hygiene, Health and Food Safety
• Implement food safety programs and procedures.
• Always practice safety in handling food.
• Performing personal and environmental hygiene in food and beverage business.
• Conducting Food Safety Training.
• Performing Personal and Environmental Hygiene in the Management of Food Business Services.

  Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

  Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Strives to improve service performance.

  Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
• Communicates and executes departmental and property emergency procedures.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Establishes guidelines so employees understand expectations and parameters.
• Ensures employees receive on-going training to understand guest expectations.

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