Food & Beverage Manager

Company Description
Novotel Chennai Chamiers Road
Hotel that makes every moment matter
Situated on the major atrial road of the city & within 20 minute drive to Chennai International Airport and Chennai Central. Japan, Thai, Consulates & US Embassy are in close proximity. Apollo, Fortis & IIT Madras, T Nagar are within 15 minute drive. Jawaharlal Nehru, MA Chidambaram, Rajarathinam stadiums, are within 15 minute drive. This pet friendly hotel rooms are modern & furnished with 42 Inch LED TV, tea/coffee making facilities. Complimentary WIFI, parking on-site & 24 hrs fitness center.
Novotel Chennai Chamiers Road features city's popular dining options such as KooX, Chennai's first and only Rooftop and Asian grill, the Food Exchange an interactive buffet restaurant and kitchen. Take advantage of music, food & culture of Madras. Commute within minutes by metro trains and other means of public transport to the concert halls & music Sabha's, Express avenue, Phoenix Market city - malls, Marina beachfor a taste of old Madras.
Welcoming, protecting and taking care of others is at the very heart of what we do. We have re-engineered all touch points in great detail to meet the latest guidance on hygiene & safety standards whilst maintaining our highest standard of service.
Amit GERA, Hotel Manager

About The Role :
 Prime Function: 

To supervise all Restaurants, In Room Dinning and Bar to achieve guest satisfaction and organizational profitability through effective utilization of all resources.

Assist the General Manager and the Executive Chef with the development of new menus and prices.

Continuously delight the customers by offering trend setting and innovative products and services.

Ensure to assist the General Manager to supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law.

Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Responsible for INTERREACT

 Key Responsibilities: 

 Food & Beverage Planning 

Assist the General Manager to plan, forecast and budget the revenues and costs for department.

Ensure that the company and statutory hygiene standards are maintained in all areas of the department.

Assist the General Manager to organize food festivals and also develop guest loyalty and retention programmes.

Ensure to be fully conversant with all statutory requirements regarding food and beverage operations.

 People Management 

Ensure that the team offers professional and courteous service to the guests as per the standards.

Ensure that the team has been trained for all safety provisions.

Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.

Establish and maintain seamless co-ordination & co-operation with all departments of Ibis Chennai City Centre to ensure maximum cooperation, productivity, and guest service.

Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

 Financial Management 

Assist the Hotel Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems.

Prepare and submit in the required format all information necessary for budgeting timeously and accurately.

Insure that all expenses:food cost, beverage cost, labour cost and other expenses are within budgetary limits

 Operational Management 

To selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.

Co-ordinate work assignments, departmental planning, and scheduling between Hotel Manager and the Departmental Heads.

Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.

To provide cost effective and customer focused Food and Beverage service.

Ensure that the standards of food and beverage meet/exceed expectations.

Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.

To ensure that room service orders are executed promptly and that they comply with the required standards.

 Managerial Qualities 

Leadership skills that utilize persuasion and motivation to attain organizational goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;

Ability to accept responsibility;

Self confidence, motivation, drive and tenacity;

Ability to enhance organizational performance;

Ability to clearly delegate tasks and responsibilities;

Ability to think strategically, inductively, and creatively;

And the propensity to recognize and acknowledge other peoples’ ideas.

 Hygiene / Personal safety / Environment: 

Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations

Respects the instructions and safety guidelines for the equipment (s)he uses

Applies the hotel's security regulations (in case of fire etc)

Applies the ISO 9001 quality certification requirements that impact his/her role

Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.