SOFITELLUXURYHOTEL COMMITMENTS:
1. To provide refined service by man andwoman who take pleasure in providing pleasure
2. To think and act Luxury
3. To be committed in executing serviceswith passion for excellence
4. To execute Sofitel Luxury Savoir-Faireand delivering inspired moments in a personalized way
5. To provide services with emotion, withpassion, with soul, with sincerity, with confidence and being serene
6. Commitment in creating a harmoniousenvironment with highly motivated inspired team where life is Magnifique forguests and all team members
GENERALDUTIES:
1. This position is concerned with the overall operation and controlof the Speciality Restaurant , in compliance withestablishespolicies, procedures and practicesas stipulated in the OperatingPolicy forthis Outlet. And all operatingpolicies and practices for this HotelandHoliday Hospitality
2. To maintain effective communication onthe activities of the department with the F&B Office and other areas oftheHotel, in order to provide the best possible service to the guests
3. To regularly review the operation andmenuformat, and liaisewith the F&B Director and Executive Chefregardingspecial menus and dailyspecials
4. Tobe aware of trends, practices and new products available orcurrent intheindustry, by means of monthly competitor evaluations, industryanalysisandtrade literature
5. To ensure that all service andqualitystandards are maintainedas per the operating policy of the outletandrequirements as set by the Hotel,and to correct whenever required
6. To maintenance checks on alequipment,furniture and fixturesand reports all areas in need of attention totheappropriate department
7. Toensure the safety of all equipment held within the restaurant,ensuringthat allequipment is properly handled, cleaned and stored at all times.Correctinganyareas which are in need of attention, so that all compliancewithestablishedpolices is carried out
8. To ensure that Potential breakage doesnot happen and that staff are aware of the Departmental breakage procedure. Andthat full compliance is received with regards to minimizing breakage
9. To review and sign all daily F&Bstoreroom requisitions, ensuring that only sufficient stock is order for the businessneeds of the operation
10. To actively participate in the set upand running of any promotion held in the outlet, including planning and implementationof such promotions
11. To comply with any reasonable request madeby the F&B Director, his assistant or senior members of the management
12. To effective control manning levels andcosts, ensuring thatthere is sufficient staff on a daily basis to meet businessdemand. Ensuring that the required levels of productivity, guest comfort andservice is maintained, as per the Beverage Policy
13. To evaluate expenses to respective departmentsand correct where necessary to maintain profitability and productivity of theoperation
14. To assist and confer with the Directorof F&B on reports, orecasts, budgets, policy, future planning andmarketing. To recommend to management changes or innovations to policy,procedure, equipment and suppliers
15. To regular review potential prices, purchasecosts, product representation and marketing results. To maintain a closecontrol over cellar stock and purchasing requirements and procedures for allbeverage stock, supplies and operating equipment. Associated with the BeverageDepartment
16. To actively participate in all month end beverage inventories, andensure that all count and administrative work is accurate and correct, andforwarded to Cost Control