Beverage List Management
To work with Outlet Managers to continually improve restaurant- specific beverage lists
Ensures quality management of all beverages including cocktails at restaurants & bars
Reviews serving procedures and temperatures and ensures perfect following of all related standards
Reacts to price and vintage changes of current wines by adjusting selection and/or pricings
Responsible for researching new wineries/wines available in the market and source unique or exclusive products
Evaluates and takes action on market reaction to changes in product offering, in pricing and promotional activities – meeting suppliers regularly.
Daily updates of beverage menus based on price, product and vintage changes if applicable
Through analysis of sales performance and profitability of existing beverage lists, use wine knowledge to improve customer satisfaction and profitability by continuously improving the hotel’s beverage lists of all outlets
Ensures constant compliance with cost to selling price standards set by ADOFB & Director of Food & Beverage standard
Operational
Be a hands- on Beverage Manager and be present at all times in the outlet, especially during busy periods.
Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
Liaise with the kitchen and beverage department on daily operations and quality control if appropriate.
Supports all F&B outlets while working closely with the ADOFB & DOFB.
Works with culinary to develop new beverage menus responsive to the local market.
Makes necessary checks needed for specific events or functions.
Conducting monthly inventory checks on all operating equipment and supplies.
Creating, driving and monitoring new concepts in the outlets especially for unused spaces to operate at a high level of service. Enforcing collaborations in order to ensure a wider marketing reach.
Balances cash and credit card charges and remittance of cash to Front Office Safe.
Works closely with other F&B Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensures that minimum brand standards have been implemented.
Performs the function of cashier and responsible for Micros cashiering procedure.
Tracking customer behavior and sales: Analyzing customer trends to improve service.
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
Conducting monthly inventory checks on all operating equipment and supplies.
In the absence of F&B Managers to conduct daily pre- shift briefings to employees on preparation, service and menu.
Financial Management
Prepare the annual budget.
Ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.
Reviews cost of sales reports on a monthly basis and submit summary.
Develop short term and long term financial and operational plans for the outlets which support the overall objectives of the company.
To develop and recommend to the ADOFB or Director of Food and Beverage, appropriate pricing and selling strategies for the different operations.
Ensures proper inventory management and ongoing maintenance of hotel operating equipment and other assets.
Reviews with ADOFB and DOFB the recommended pricing levels and mark- up sliding scales for each operation.
Ensure that all beverage selections are accurately entered in the POS systems and sold at appropriate cost.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system
Achieve the monthly and annual personal target and the outlet’s beverage revenue.
Improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines.
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
Develop and implement creative strategies for revenue enhancement and cost containment.
Review wine sales reports on a monthly basis.
Prepares forecasts and reports and assists in the development of the food & beverage budget
Develop and recommend the budget, marketing plans, and objectives. Manage within those approved plans.
Promotional Activities
Works on event series on a monthly basis to fulfil the yearly marketing plan.
Recommends upcoming promotions and events to guests to increase awareness and secure bookings
Works with F&B Outlet Managers, ADOFB/ DOFB to prepare wine promotional plans, including wine & promotions, wine maker’s events, wine- by- the glass programmes and other related initiatives
Stock Management
Reviews all slow- moving items and recommend actions, i.e. further cellaring, special promotions, bin- end sales, etc on monthly basis
Reviews wine cellaring facilities and make recommendations where required on a daily basis
To liaise with the purchasing department of the hotel in order to control the replacement of sold goods. Daily sales reports are to be performed in order to be paired with daily orders.
Works out strategies to minimize shrinkages for all areas of the hotel
Reviews vintage discrepancies daily and makes adjustments to selling prices/menus where required
Establish and monitor Par Stocks for the respective outlets and general stores
Conducts monthly inventory stock takes including analysis and explanations of shrinkage reports
Ensures suitable daily orders based on requirements and hotel standards.
Ensures that a strict control in regards to beverage transactions is in place, via the use of POS systems, weekly/monthly inventories, FIFO procedures, use of pouring measures, inventory movement forms…
Personnel
Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
To feedback the results of the Associate Experience Survey and ensure that the relevant changes are implemented.
Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
Talented team members to support, guide and coach to their next role with a completed individual development plan
Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Conducts monthly staff meetings to include ongoing training and safety classes.
Implement and maintain effective two- way communication systems which reach all employees.
Guiding, coaching and motivating, F&B teams to reach their highest limits in order to increase customer satisfaction, to reach financials goals and to finish monthly projects
To have a solid beverage team, a top mixologist need to be hired in order to ensure consistency, creativity and team spirit.
Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
Ensure effective hiring, training, development, promotion, and continuous reinforcement.
Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
Establish and maintain a pro- active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
Associate Development
Works with Outlet Managers, Training Manager to ensure that all service associates are fully versed in beverage upselling techniques and have a good level of product knowledge.
Works with F&B Outlet Managers, ADOFB/ DOFB to develop future beverage champions in each outlet.
Reviews beverage service sequences and provides guidance where appropriate
Ensures brand standards related to beverage products and services are respected and enforced throughout all areas of hotel.
Customer Service
Works with Events department to meet banqueting organisers to increase beverage sales opportunities
Spends breakfast, lunches and dinners in the restaurants, assisting patrons with beverage recommendations
Shows creativity for wine and beverage presentations
Other Duties
Must remain motivated, competitive and accountable and possess a solid understanding of current industry trends both local and international.
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the hotel&039;s policies concerning fire, hygiene, health and safety.
Establish and maintain applicable preventative maintenance programs to protect the physical assets of the outlets.
Ensures high standards of personal presentation and grooming.
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
Attends training sessions and meetings as and when required.
employees and customers.
Carries out any other reasonable duties and responsibilities as assigned.
Joining events to be part of the food & beverage community in the city.
Ability to work a flexible schedule that will likely include evenings, weekends, and holidays
Maintain a security function which protects both the assets of the outlets and the personal safety of
Exercises responsible supervisory behaviour at all times and positively representing the hotel team and Hyatt International.
