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Hotel Job Descriptions

Hotel Job Descriptions

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Published by Ünay Türköz
The job descriptions for the positions in the hotel.
The job descriptions for the positions in the hotel.

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Published by: Ünay Türköz on Feb 02, 2011
Copyright:Attribution Non-commercial

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10/02/2013

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K:\WP51\TRACY\JOBDESCR 
Page 1
FOOD & BEVERAGE MANAGER 
 
 Job Title:
 Food and Beverage Manager 
 Place of Work:
 A hotel
 Scope and General Purpose:
 
To supervise and control all catering outlets in ahotel to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.
 R
esponsible to:
 
G
eneral Manager 
 R
esponsible for:
 All restaurant, room service, banqueting, storesand back of the house staff. (In some cases theHead Chef will also report to the Food andBeverage Manager).
 Liaises with:
 Head Chef Housekeeper Front of House Manager Security Manager Personnel Manager Maintenance Manager Accountant
 Limits of Authority:
 According to each establishment
 Main Duties:
 
y
To ensure the prompt and efficient service of all meals, snacks, functions and beverages tothe required standards.
y
To ensure that profit margins aremaintained, agreed costs are not exceededthrough effective control systems, includingissuing against dockets, sales analysis, menucostings and cash checks.
y
To ensure that restaurants and cloakroomsare clean and well maintained, that tableappointments, including flower arrangements are impeccable.
y
To ensure that waiters are always correctlyand smartly dressed, that they offer  professional and courteous service to their customers.
y
To ensure that bars and cloakrooms areclean and stocked with the stipulatedrequirements.
y
To ensure that barmen are well trained,correctly and smartly dressed and serve their customers in a professional and friendlymanner.
y
To ensure that room service orders areexecuted promptly and that they complywith the required standards.
y
To ensure that room service staff arecorrectly and smartly dressed and serve their customers in a professional and friendlymanner.
y
To ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms,are clean and tidy.
y
To act as Duty Manager as required.
y
To ensure that consumable and non-consumable goods are ordered, correctlystored and issued to the various departments.
y
To ensure maximum security in all areasunder your control and that staff are fullyaware of the importance of key security.
y
To ensure that staffing levels are correct andto agreed standards and are not exceededwithout prior consultation.
y
To ensure that company and statutoryhygiene standards are maintained in allareas.
y
To attend timeously to customer complaints.
y
To take the necessary steps in the event of theft, burglary or fire.
y
To ensure that reports and administrationrequirements are timeously submitted.
y
To ensure that the Back of the HouseDepartment operates effectively andefficiently.
y
To hold regular performance appraisals withall management staff, identifying areas for development and training needs, and
 
 
K:\WP51\TRACY\JOBDESCR 
Page 2ensuring that this training is effected.
y
To ensure that fair discipline is effected.
y
To ensure that the causes of staff grievancesare investigated and the appropriate actiontaken.
y
To ensure that fire and evacuation drills areheld regularly.
y
To ensure that bands and musicians areavailable when required.
y
To be fully conversant with all statutoryrequirements regarding a food and beverageoperation, that all licenses, including speciallicences, are timeously applied for and thatthe conditions affecting the issues of a liquor licence are not jeopardised.
y
To ensure that regular stock takes areconducted.
y
To prepare and submit on the requiredformat all information necessary for  budgeting purposes, timeously andaccurately.
y
To ensure that an effective table reservationsystem is in operation.
y
To circulate throughout all restaurants, barsand banqueting departments, maintaining ahigh profile with customers and staff.
y
To hold regular staff meetings.
y
To be fully aware of trends in the industryand make suggestions for improvement of the catering operation.
y
To attend meetings as required.
y
To carry out or ensure that regular On-the-Job Training is taking place to agreedstandards.
y
To ensure that the most suitably qualified person is appointed in the event of a vacancy ² wherever possible this should be aninternal promotion.
 
 
K:\WP51\TRACY\JOBDESCR 
Page 3
FRONT OF HOUSE MANAGER 
 
 Job Title:
 Front of House Manager 
 Place of Work:
 A hotel
 Scope and General Purpose:
 To supervise and control all Front of House andHousekeeping areas to the standards laid down by the Company, maximising revenues and profits to agreed budgetary limits.
 R
esponsible to:
 
G
eneral Manager 
 R
esponsible for:
 Hall PortersDriversReceptionistsCashiersEnquiry ClerksSwitchboard OperatorsReservation Clerks
 Liaises with:
 Food and Beverage Manager Security Manager Personnel Manager AccountantMaintenance Manager Head Chef 
 Limits of Authority:
 According to each establishment
 Main Duties:
 
y
To ensure that guests are greeted, checked inand allocated rooms promptly andcourteously.
y
To ensure that check-in procedures arestrictly adhered to and that the correctaddress and charge out details are obtainedfrom each guest.
y
To be readily available at all times to dealwith problems or complaints.
y
To ensure that rooms have been servicedand maintained to the standards laid down by the Company.
y
To ensure maximum room occupancywithin agreed overbooking policy.
y
To ensure that reservations are takencorrectly and courteously.
y
To ensure effective liaison betweenreservations and front office staff with other departments (e.g. housekeeping).
y
To ensure that all charges are correctlyentered on the guest's bill and that this is upto date at all times.
y
To ensure that credit control procedures arestrictly adhered to, that no bills exceed thestipulated limit without prior approval andthat written confirmation, purchase orders,or order numbers are on file.
y
To ensure that accounts are balanced daily.
y
To ensure effective and speedy check-outfacilities.
y
To ensure that luggage is delivered to andcollected from rooms speedily.
y
To ensure that enquiries, messages, theatre bookings are dealt with courteously andefficiently.
y
To ensure that all Front of House staff arecorrectly and smartly dressed at all times.
y
To ensure that all Front of House areas areclean and tidy at all times, includingcloakrooms.
y
To ensure that newspapers and parcels aredelivered to rooms without delay.
y
To ensure that incoming and outgoingtelephone calls are handled promptly andcourteously.
y
To ensure maximum security of all items leftin safety deposit boxes.
y
To carry out systematic checks of all Frontof House areas for maintenancerequirements, repairs or refurbishing,ensuring that these are actioned withoutdelay.
y
To ensure that the Hotel Entrance is easilyaccessible to cars and taxis at all times.
y
To hold regular performance appraisals withall senior staff, identifying areas for 

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