I. ORGANISATION
• Monitor correct operation of F&B division departments according to instructions given by F&B Manager.
• Effective participation in coordinating and controlling departments.
• Make sure standards and procedures, and Hotel policies are correctly applied.
• Make any suggestions likely to better adapt services to local market expectations.
• Participate in staff management, particularly in terms of hours, training leadership and discipline in respect to rules and regulations.
• Apply and ensure application of procedures and regulations concerning hygiene and safety.
• Make sure standards and procedures as well as those resulting from the Hotel’s F&B policies are correctly applied.
• Make sure that all material and equipment made available to the F&B department is correctly used.
• Effective participation in inventory taking.
• Participate in the weekly F&B meeting, represent and replace F&B Manager when he cannot attend.
• Ensure follow up of F&B analysis as defined by the procedures.
• In conjuncture with department head, establish standard recipes / specifications sheet and theoretical sales prices for food and beverage services.
• On a monthly basis, prepare the Monthly F&B Division Report.
• Make any suggestions needed to correct discrepancies and improve Division.
• Management.
• Participate in developing the F&B Budget.
• Effective participation in inventory taking.
• Participate in the F&B meeting.

II. MANAGEMENT
• Preparing weekly Budget.
• On instructions from F&B Manager, implement appropriate measures to improve control of costs, personnel and expenses.
• Make any proposals to improve F&B profitability.
• Immediately report to F&B Manager any differences noticed.
• Make any suggestions required to correct failures and differences.
• In conjunction with F&B Manager, control supplies: costs, quality /price ratio, size of orders, storage conditions.
• Control departmental costs and expenses.
• Make sure that SOP quality standards are applied.
• Effective on site participation in controlling the quality of services, receptions, service, decor, and atmosphere in various sales outlets.
• Actively participate in making sure that service is performed correctly.
• Pay attention to client reactions and comments and report to F&B Manager and immediately take the appropriate corrective measures.
• Make any suggestions to improve the quality of services.

III. CONTROL
• Make any suggestions required to correct failures and deference and improve
• F&B profitability.
• On instructions from F&B Manager implement appropriate measures to improve control of costs, personnel and expenses.
• Make sure that SOP quality standards are applied.

IV. SALES AND MARKETING
• Participate in developing the Strategic Plan.
• Back up F&B Manager in implementing actions scheduled in the Strategic Plan.
• Participate in developing Menus.
• Make any suggestions likely to improve F&B sales promotions and marketing.

Qualification:
• Middle or Secondary Education + Additional training or certificates in the relevant field is a
plus.
• Food hygiene certificate, training can be given.

Experience:
• A minimum of 3 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.
• At least 1 year of professional experience on a similar position is a plus.
• Health and safety experience desirable.

Technical skills:
• Strong management and motivational skills.
• Excellent organisational skills.
• Outstanding customer service.
• Effective communication skills dealing with both internal and external contacts.
• Attention to detail.
• Computer skills for entering details.
• Knowledge and Understanding nutritional and allergy requirements
• Full knowledge and understanding of all department, purchasing, invoicing and HR policies
and procedure.
• Fluency in English or another language, written and verbal communication.
• Knowledge of a second language is a plus.