GRAND PARK CITY HALL

About GRAND PARK CITY HALL

Roles & Responsibilities Job Description To plan and direct the F&B activities in the restaurant To develop, in conjunction with the Restaurant Manager, a range of F&B products and services that promotes the restaurant's strengths which will appeal to their clientele. To keep in close contact with competitive products/services and pricing for the purpose of using such market information to better sell and grow the restaurant's business. To closely monitor the performance of the restaurant to assist and guide the team to achieve the set financial targets. In conjunction with the Restaurant Manager, to strategize and implement appropriate actions to bring the outlet’s results to the budgeted numbers. To monitor the expenditures of the restaurant and assist the Restaurant Manager in the management of cost. To direct all the daily F&B activities of the hotel focusing on manpower issues (such as recruitment, selection and retention of F&B staff, performance reviews, etc), service quality and food standards. To ensure that the restaurant is efficiently manned with staff rostered in accordance with the anticipated business volume and fluctuations. To review the operational procedures of F&B activities in the hotel with the intent of cost reduction accruing from manpower, food/beverage wastages, utilities, etc. To ensure all staff are properly trained for the tasks they are performing, in particular the departmental SOP training for the junior ranks. To ensure staff are able to deliver high standard of customer services. Also, to identify staff with higher potential for further development and career advancement. To conduct performance development review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall in performance and reinforce performance if performance has not reached an acceptable level of competency. To be responsible for staff retention in the restaurant and take appropriate measures in furtherance of staff stability. To ensure the restaurant maintain high quality and consistent high food and service standards that meet the hotel guests’ expectations, thereby promoting good patronage and repeat business. Any other suitable tasks as and when assigned by Restaurant Manager. Job Requirements Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent. At least 3 Year(s) of working experience in the related field is required for this position. Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

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