We Heartists®
“Heartist©” describes both our culture and who we are. Everything we do comes from the heart, and we are experts at what we do. Generous, Conscious, and Free, we ensure everyone comes as is, and feels like they belong. As one great team, we know that only together we can do amazing things!
We believe the world is more welcoming when we are connected. So that we see what we have in common, rather than what sets us apart.
Life in Adagio
Stay, live, have fun!
We create memories for our guests and fellow Heartists® to deliver personalized experiences with a Glocalized urban touch. We discover together and are flexible with our guest’s unique needs.
Role:
– Positions as Business Manager and Marketing Specialist for the Food & Beverage division and to ensure that outlets operate successfully and are individually profitable as per hotel standards.
Manages the restaurant team, helping them improve their skills and providing support for career development.
Manages the number of employees and the organization of restaurants to achieve optimum performance.
Improving sales, service quality and promotion of services in line with hygiene and security standards.
Ensures that all products offered to guests conform to standards and are of good quality.
Responsible for restaurant budget, revenue development and profit margins.
Key Achievements and Responsibilities:
Planning and Organizing:
Participates in the formulation of the annual operating budget in determining the expected revenues and expenses of the outlet, operating equipment and FF&E requirements in line with the compilation of the annual work plan.
– Prepares forecast P&L data for promotional nights and events.
Determines in conjunction with Outlet Manager market needs and trends.
Monitors and analyzes competing restaurant menus and products.
Chef De Cuisine helps develop the ‘Special Offers’ menu.
Plans and implements an effective sales plan and promotional activities at the outlet.
Provides the director of the director with recommendations for the advertising campaign, assists in the compilation of the advertising summary and attends subsequent meetings.
Determines the best organization (production, distribution, warehousing etc.) by existing infrastructure and equipment.
Ensures adherence to all operating standards in order to achieve the level of service specified in the Departments Operations Manual.
Prepares work schedules in line with activity expectations.
Conduct monthly employee meetings and provide a summary with issues/solutions to the Executing Manager
Conducts daily pre-shift briefings to staff on setup, service, and existing knowledge.
Operations:
Ensures that the expected monthly food and beverage revenue figures are achieved.
Strictly adhere to set operating expenses and all costs are controlled.
Responsible for ensuring that consumption rates meet the targets set by the hotel and brand.
Assists in preparing the annual budget for the restaurant, analyzing results and implementing corrective actions as necessary.
Manage inventory, participate in inventories and justify any differences in depreciation.
Ensures that the equipment and devices under his responsibility remain in good condition.
Familiarity with all hotel services and promotion to encourage loyalty of guests.
Increases sales with an innovative, creative approach and trusted advice.
– Promotes special offers, and a full range of products.
Active in creating restaurant atmosphere and managing operations
Keeps a close eye on what the competition is doing
Oversees the rotation of stock of beverages and catering supplies, and identifies any needs
Establishes and maintains strict nominal stock of all operating equipment and supplies and ensures outlets are adequately stocked.
– Controls demand, storage, and port renewal.
Performs monthly, quarterly, semi-annual, and annual inventory of operating equipment.
Conducts monthly inventories on all operating equipment and supplies.
Ensures that the food and beverage department complies with hygiene standards and preparation instructions and is submitted in a timely manner.
Oversees and checks restaurant setup, menu presentation and pricing and create special promotional events in order to increase revenue and profit margins.
Responsible for implementing benchmarks and audit procedures as defined by the hotel and brand.
Coordinates with departments close to the restaurant (front office, etc.).
Ensures that equipment is kept clean and well maintained, in line with hygiene regulations.
Ensures equipment remains in good condition and indicates any needs for technical intervention.
Ensures compliance with the legislation governing the sale of beverages.
Ensures strict adherence to all executing teller procedures.
Assigns responsibilities to subordinates and checks their performance periodically.
Assists and coaches in the process and is visible at peak times.
Conducts technical and sales coaching for the team and supports high potential stooges by developing their careers.
Coordinates with Kitchen, Food and Beverage departments on daily operation and quality.
Plans outlet weekly schedule and work schedules to ensure outlet is staffed with enough staff to handle business level and provide copy to T&C department and outlet manager.
Coordinates and informs the outlet manager and T&C departments of all training sessions.
Develop departmental trainers and assign training responsibilities.
– Conducts employee performance evaluations as required.
Identify and develop young talent within the organization for potential future growth within the group.
To help train cardiologists to ensure that they have the skills to perform their duties with maximum efficiency and in the most productive manner.
To supervise the heart within the department, ensuring that correct standards and methods of service are maintained as stated in the Hotel Operations and Management Manual.
Administration:
Ensures that procedures governing monetary, management and auditing operations are respected, in line with the brand’s internal audit guidelines
– Keeps a daily log book.
Participates in recruiting, integrating and evaluating the core, with the Outlet Manager.
– Maintains department bulletin board.
General aspects of hygiene/personal safety/environment/confidentiality:
Ensure proper care of all equipment and furniture assigned to the cardiologist to be used.
Good familiarity with hotel policies and procedures, good knowledge of the physical layout of the hotel and its premises and knowledge of hotel emergency procedures in relation to fire, medical threat, bomb threat, blackout and evacuation.
Knows safety regulations and ensures their application and ensures the safety of people and property in the hotel.
Respects and ensures that the hotel’s commitments to the Planet 21 Program “environment charter” (energy saving, recycling, waste sorting, etc.) are respected.
Understands and strictly adheres to the rules and regulations set forth in the Personnel Handbook and the hotel’s policy on fire, hygiene, health and safety.
Ensure that confidential records and other confidential information are properly protected and not removed from the office.
– Do not disclose any financial or other information about Accor hotels.
A caring employer who offers respect, training and career development to our employees. Attractive employer offering over 100 careers across five continents.
We are much more than just a global leader. We are 250,000 hoteliers and have the same passion for welcoming. We take care of millions of guests at our 4,300 addresses and on our digital platforms. As operator, franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energies in making “Feel Welcome” resonate as the best hotel promise.
From luxury to economy and in every corner of the world, more than 20 AccorHotels brands meet all the needs of business and leisure travelers looking for comfort, attention and quality service.