Food and Beverage Administrator

Job Description

MAIN DUTIES:

• To assist and support the operation of the hotel if and when needed.
• To assist the outlet manager in developing documents related to Policies and Procedures for the Food and Beverage Operation Manual.
• To prepare the relevant materials for all meetings attended by the Food & Beverage Director: Daily Operations Meeting, Daily Food & Beverage briefing, Executive Committee Meetings, Food & Beverage Departmental Meetings, and Sales & Marketing Meeting.
• To submit Purchase Requests for the Food & Beverage Division for signature to the Food & Beverage Director and log and trace Purchase Requests for execution.
• To handle and direct all Food and Beverage Enquiries to the appropriate person.
• To coordinate a master weekly schedule for all division (management only)
• To handle and direct employee Enquiries.
  
  

• To type, take minutes and dictation, draft letters, handle telephone calls, file and trace correspondence.
• To be responsible for the security and upkeep all Food and Beverage files.
• To coordinate the input of all standard recipes into the computers and maintenance of the computerized recipe file.
• To type and coordinate the printing of all outlet menus for the outlet managers.
• To type and coordinate the printing of all outlet menus for the outlet managers.
  
  

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To attend training and meetings as and when required.
• Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment and victimisation.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
  
  

• To create a Food & Beverage Database on (suppliers, guests, and other contacts)