1.  To control and projectstrongand seamless interdepartmental co‐
ordination withall otherdepartments
 Recordand Monitor Daily Takingreports
 Manage, motivate anddevelop all F&Bstaff toachieve highestlevelsof service excellenceas
well ashighly positive staff relations
 To assistthe Operations Managerand HeadChef incompletingthe new menus andwine
selections
 Engage and build relationships withstaff, regularguests, firsttime guestsandnon‐ residents
 Visibly presentonthe floorduringservice toserve guestsefficiently andconsistently as well
as monitoringall staff
 Control andallocate staff annual leave requests withOperations Manager
 Ensure staff rota is maintained inaccordance withbudgetandbusiness needs
 Establishandcontrol the on‐goingassessmentandappraisal of all F&Bstaff members
 Conductrecruitmentinterviews andprocedures
 Liaise withHR departmenttoensure correctinitiation anddepartmental training
 Assistandadvise onthe organisation andsmoothrunningof in‐house private events
 Undertake interdepartmentaldutieswithinthe FoodandBeverage Department
 Works withinthe company’s HumanResource Framework toensure the departmental perfo
rmance of staff isproductive
o Planningforfuture staffingneeds oRecruitinginline withcompany guidelines
Preparingdetailedinduction programs fornew staff
o Maintainingacomprehensive, currentandguestfocused setof departmental stand
ards and procedures andoversees theirimplementation
o Ensuringtrainingneeds analysisof the RestaurantandBar is carriedout and trainig
programs are designed andimplemented inline withdepartmentneeds
o Conductingprobation andformal performance appraisal inline withcompany guide
lines
o Maintainingupto date staff records and approvingleave requests considering
business needs
o Coaching, counselinganddiscipliningstaff inconjunction withHumanResources ,
providingconstructivefeedback toenhance performance
o ResolvingdisputesoRegularly communicatingwithstaff tomaintaingoodrelations
o Producingefficientworkschedules inline withEUand UK laws
 Works withthe Operations Managerinthe preparation andmanagementof the
department’s budget.
o Prepare andmanage a cost effective budgetwithmeasurable targetsfor
departmentwithinthe financialparameters setdown bythe Hotel budget
o Effectively monitorandanalyse variations fromthe budget
o Develop systems thatmeasure the costeffectiveness of the department
o Prepare financial reportsforthe department
o Develop procedures inline withthe Operations Managerthattrack, reporton,
and control the runningcostsof the department
 Occupational HealthandSafety Responsibilities

2. o Demonstrate Awarenessof OH&Spolicies andprocedures andensure all procedures are
conducted safely andwithin OH&Sguidelines andensure yourdirectreportsdothe
same
o Be aware of duty of care and adhere tooccupational, healthandsafety legislation,
policiesand procedures
o Be familiarwithproperty safety, firstaidandfire andemergency procedures and
enforce these inyourareas
o Initiate actiontocorrect a hazardous situationandnotify supervisors of potential
dangers
o Ensure security incidents andaccidents are logged, investigated andrectified