Change Management
– Generates activity and seeks new challenges to improve work performance; demonstrate an optimistic outlook
and recovers quickly from failure.
Commercial
Awareness – Shows awareness of markets and ensures up-to-date knowledge of
competitive environment; demonstrates an awareness of new business
opportunities and seizes and acts upon them; is aware of financial issues such
as revenue enhancement, costs, profits / losses cash flow etc. Identifies opportunities
to ensure sustainable profit growth is achieved through implementing
cost-effective methods.
Decision
Making – Makes sound decisions quickly under pressure; Takes calculated risks
based on adequate information and analysis; Makes a rational, balanced
judgments on the basis of available information.
Managing the
work of others - works with an orientation to the future; Sets clear,
appropriate, and well defined, quality objectives; Encourages others to comply
with legal and personal obligations; Plans while taking into account change and
possible difficulties; Provides teams with clear direction and keeps them
focused on tasks; Actively supports autonomy and empowerment through
appropriate delegation of work; Sees projects through to completion; ensures
key objectives are met.
Motivating
and Influencing Others – Creates a climate of teamwork by encouraging harmony,
co-operation and communication; Cares for others by monitoring their
well-being; Inspires a positive attitude to work among subordinates and
persuades others so that they can adjust their positions and readily gains
agreement and support from others; Respects the contributions of others.
Organization
Savvy – Maintains awareness of organizational structure and goals; accurately
identifies and effectively presents the key points of an argument; Promotes
ideas; Establishes links with people within and outside the business and uses
this network for the organization’s advantage.
People
development – Encourages a culture of continuous personal and worked-related
improvement through own actions and ensures learning from successes and
failures; Guides and coaches colleagues; Passes on personal expertise and draws
on the diverse backgrounds, skills and knowledge of people while defining and
reinforcing standards and appropriate behavior.
Problem
Solution – Reconciles conflict and probes for information for more in-depth
relevant information for decision-making; Analyses numerical data and relevant
sources of information in order to draw appropriate conclusions and check facts
to establish causes and effects; Produces new ideas and a range of solutions to
meet the demands of the situation.
Strategic
Orientation – Selects the most appropriate tactic(s) from a range of
alternatives and conveys the plan to others; Sets organizational strategy in
line with organizational vision and uses multiple, relevant resources to
achieve objectives; Negotiates with a variety of approaches.
Familiar with
the latest Forbes service standards and strictly enforced in department.
Ensure that
all the outlets and banquets are managed efficiently according to the
established concept statements.
Monitor
service and RB&E standards in all outlets and banquets. Work with the
Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to
take corrective action where necessary.
Conduct
frequent and thorough inspections together with the Executive Chef of the
RB&E Operation.
Frequently
verify that only fresh products are used in RB&E preparation
Frequently
taste RB&E in all outlets and be demanding and critical when it comes to
RB&E quality.
Assist the
Executive Chef with creative suggestions and ideas.
Assist other divisions in hotel operational matters
Lead hotel operations in absence of General Manager
Establish a
rapport with guests maintaining good customer relationships and handle all
guest complaints, requests and enquiries on food, beverage and service.
Personally
and frequently verify that guests in the outlet are receiving the best possible
service.
Spend time in
the outlets (during peak periods) to ensure that the outlet is managed well by
the respective Outlet team and functions to the fullest expectations.
Prepare with
the respective Outlet teams, a yearly marketing plan for each outlet, which is
the basis of the RB&E Annual Marketing Plan.
Continuously
seek ways to assist the Outlet Management maximise their revenues and profits.
Monitor and
analyse the activities and trends of competitive restaurants, bars and other
hotel’s banqueting departments.
Ensure that
all Outlet Management Teams and Catering Department are fully aware of market
needs and trends and that their products meet these requirements.
Develops and
maintains a detailed Department Operations Manual that reflects policies and
procedures, work processes and standards of performance within the Division.
Ensures annual review to accurately reflect any changes.
Maintains a
comprehensive library of Manuals for all operational equipment.
Responsible
for preparing the annual RB&E Business Plan ensuring Divisional Objectives
fully address business objectives of the hotel and needs of colleagues.
Prepares and
regularly updates RB&E Departmental Budget, in close cooperation with the
General Manager and Director of Finance ensuring targets are met and costs are
effectively controlled.
Responsible
for ensuring that all Corporate, Regional, hotel and governmental reports are
compiled accurately and submitted in a timely manner.
Exercises
efficient Payroll Management/Resource allocation through the establishment of a
flexible workforce throughout the Division. This will be based on the
principles of a flexible colleague base (Full Time and Part Time colleagues),
multi-skilling and multi-taking.
Directs
subordinates to ensure productivity meets standards given in accordance with
Design Standards and Criteria and the Niccolo International RB&E Operations Manual.
Focus
attention on improving productivity levels and the need to prudently manage
utility/payroll costs within acceptable guidelines ensuring optimum deployment
and energy efficiency of all equipment.
Ensure new
technology and equipment are embraced, improving productivity whilst taking
work out of the system.
Establish a
well-organized RB&E store, maintaining close control on the consumption of
material, stores and inventory control. Physical inventories of all supplies
and operating equipment are to be taken on a monthly and a quarterly basis
respectively.
Ensures
adequate materials are on-hand to meet operational and service needs and
assists, if necessary, materials/procurement personnel with sourcing
desired/required materials at the best price.
Reviews and
approves all invoices and Purchase Requests involving RB&E equipment and
supplies etc.
Recruit,
select and develop RB&E colleagues to work following the operational,
financial, administrative philosophies willing to become multi skilled and
perform multi tasks.
Through hands
on management, supervise closely all RB&E colleagues in the performance of
their duties in accordance with policies and procedures and applicable laws.
Delegate
appropriately, duties and responsibilities to equipped and resourced
colleagues, nurturing and developing them whilst ensuring standards of
operation and safety are maintained.
Instil the
Training philosophies of the company and work closely with the Training Manager
developing Departmental Trainers, ensuring that all Managers and Supervisors
take an active role in the training and development of colleagues.
Develop and
assist with training activities focused on improving skills and knowledge.
Ensure
colleagues have a complete understanding of rules and regulations, and that
behavior complies.
Monitor
colleague morale and provide mechanisms for performance feedback and
development.
Conduct
annual Performance Appraisals providing honest and appropriate feedback.
Effectively
communicate guiding principles and core values to all levels of colleagues.
Represents RB&E
on the hotel executive Committee, ensures the efficient and economic operation
of the RB&E Division providing services and support to other Divisions as
required, maintaining equipment in optimum condition.
Conducts weekly
RB&E Meetings, ensuring all meetings are well planned, efficient and
results oriented.
Attends and
contributes to all Meetings as required.
Ensure all
colleagues provide a courteous and professional service at all times.
Handles guest and
colleague enquiries in a courteous and efficient manner, reporting complaints
or problems if no immediate solution can be found, whilst feeding back a prompt
follow up.
Is knowledgeable in
statutory legislation in colleague and industrial relations, understanding and
strictly adhering to rules and regulations established in the Colleague
handbook and the hotels policies concerning fire, hygiene and health and
safety.
Take an active
involvement in the Welfare, Safety, Development and wellbeing of colleagues
providing advice, counselling and truthful, diplomatic feedback.
Ensure high standards
of personal presentation and grooming.
Maintains positive
guest and colleague interactions with good working relationships.
Exercise
responsible management and behavior at all times and positively representing
the hotel executive team.
Respond to requests
to undertake any reasonable tasks and secondary duties and to changes as
dictated by the hotel, industry and company.
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