Primary Responsibilities
Provide the highest level of hospitality for all Food & Beverage Services in Novotel Hyderabad Airport.
Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
Continuously delight the customers by offering trend setting and innovative products and services.
Ensure the delivery of all orders while maintaining a high quality of service, guest satisfaction in all Food & Beverage services.
Supervise and control all catering outlets to the required standards, within agreed budgetary limits and parameters of the law.
Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.
Food & Beverage Planning
Plan, forecast and budget the revenues and costs for the Food & Beverage department.
Ensure that the company and statutory hygiene standards are maintained in all areas.
Organize food festivals and also develop guest loyalty and retention programmes.
Prepare the annual business plan for the department.
To be fully conversant with all statutory requirements regarding food and beverage operations.
People Management
Ensure that the team offers professional and courteous service to the guests.
Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Hyderabad Airport to ensure maximum cooperation, productivity, morale and guest service.
Ensure that the team has been trained for all safety provisions.
Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
Operational Management
With the assistance of the Executive Chef, establish menus and price list.
Ensure that all Brand standards are met.
Maintain a high profile with customers and staff by socialising through all restaurants, bars and banqueting departments.
Ensure that the standards of food and beverage meet/exceed expectations.
Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.
Perform systematic inspection of all Food & Beverage areas.
Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.
To provide cost effective and customer focused food and beverage service.
Ensure to coordinate the ordering of food stock and other supplies.
Ensure that the standards of service are met by sending the team for training etc.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
Knowledge and Experience
Secondary / High school education / Hotel Management Degree
Additional certification(s) in Food & Beverage will be an advantage
Good reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Minimum 12-14 years of experience.
Good working knowledge of MS Excel, Word, & PowerPoint
High degree of professionalism with sound human resources management and business acumen capabilities
Competencies
Leadership skills that utilize persuasion and motivation to attain organizational goals is the most desirable management quality, followed by honesty, integrity, ethical behavior, tactfulness, openness, and cultural awareness;
Ability to accept responsibility;
Self-confidence, motivation, drive and tenacity;
Ability to enhance organizational performance;
Ability to clearly delegate tasks and responsibilities;
Ability to think strategically, inductively, and creatively;
And the propensity to recognize and acknowledge other peoples’ ideas.
