SOFITELLUXURY HOTEL COMMITMENTS:
1. To provide refined service by man and woman who take pleasurein providing pleasure
2. To think and act Luxury
3. To be committed in executing services with passion forexcellence
4. To execute Sofitel Luxury Savoir-Faire and delivering inspiredmoments in a personalized way
5. Toprovide services with emotion, with passion, with soul, withsincerity, with confidence and being serene
6. Commitmentin creating a harmonious environment with highlymotivated inspired team where life is Magnifique for guestsand all team members
GENERALDUTIES:
1. This position is concerned with the overalloperation and control of the Lobby lounge and Beverage Department operation incompliance with established Beverage policy and practices of the Hotel
2. To be responsible and assistant, oversee for thebeverage operations in Lobby Lounge operation and all service bars in restaurants,mini bars and banqueting
3. To maintain effective communication on theactivities of the department, with other departments in the hotel in order toprovide the best possible service to the guests of the hotel
4. To review and sign all Lobby Lounge purchasesrequisitions, and submit to Director of F&B for approval prior topurchasing goods
5. To develop beverage promotions in each outlet asindividual events and in connection with food festivals and promotions
6. To be aware of trends, practices, equipment andnew products, used in beverage preparation and service by means of meetingsuppliers, trade literature and actual visits
7. To confer daily with supervisory staff andmanagement on any operational problems. The making of inspection tours toensure that each bar is properly cleaned and maintained, correctly staffed andequipped for service
8. To maintain a high profile within the beverageareas during service periods, with emphasis on guest comfort and standards ofservice and quality
9. To ensure that all service and quality standardsare maintained as per the operating policy of each area within the department,and the requirements as set by the Hotel. And to correct wherever required
10. To hold and conduct monthly communicationmeeting with each area of the department, and submit minutes to the Director ofF&B. Follow up on points raised within the meeting and action within a timeframe of 30 days
11. To attend and participate in the monthlyF&B Departmental Meetings and Daily morning briefings
12. To do regular maintenance checks on allequipment, furniture and fixtures and report all areas in need of attention tothe appropriate department
13. To ensure the safety of all equipment heldwithin all outlets of the department, ensuring that all equipment is properlyhandled, cleaned and stored at all times.
14. To ensure that potential breakage does nothappen and that staff are aware of the breakage policies & procedures usedby the stewarding department. And that full compliance is received with regardsto minimizing breakage
15. To ensure that all information entered into thedaily log book is accurate and correct
16. To actively participate in the planning, setup, running and control of any promotion held in the department
17. To approve all rosters for the department andsubmit to the Director of F&B for reference, 7 days in advance, ensuringthat there is sufficient coverage in all areas so as not to inhibit businessgeneration and customer satisfaction
18. To review all Banquet event orders, and checkaccordingly so that all beverage requirements for each function is supplied andthat maximum revenue generation is achieved from each function