İlan Detay

Hilton International - Food & Beverage Manager Hilton Adana

İş Açıklaması

  • To maintain and develop productivity by controlling F&B Departmental activities. To increase the quality of food and service in order to increase the sales, revenue and business volume.
  • To provide a high quality of service to the guests and to maintain a good communication which informs both F&B Department and other departments about the activities.
  • To identify and provide the needs of F&B Department according to the daily operations. To be sure of the decisions taken are appropriate to the valid policies and for the General Manager.
  • To give information to the management about the reports, forecast, budget, policies and plans related to future. To recommend the management about the changes and renewals in policies, procedures and equipment.
  • To help the sub departments’ heads in order to provide meal and service in deserved standards, and to create hygienic, creative and well promoted areas. And to meet the pre/ previously identified productivity and profitability objectives.
  • To create menus and packages with the Kitchen Chef, by taking the market conditions/ characteristics and needs into consideration.
  • To evaluate the guests’ opinions about the Restaurants and Banquet Rooms regularly. To inform the management about the subjects to be changed or to be done, by evaluating the competitive environment.
  • To maintain and develop productivity by controlling F&B Departmental activities. To increase the quality of food and service in order to increase the sales, revenue and business volume.
  • To provide a high quality of service to the guests and to maintain a good communication which informs both F&B Department and other departments about the activities.
  • To identify and provide the needs of F&B Department according to the daily operations. To be sure of the decisions taken are appropriate to the valid policies and for the General Manager.
  • To give information to the management about the reports, forecast, budget, policies and plans related to future. To recommend the management about the changes and renewals in policies, procedures and equipment.
  • To help the sub departments’ heads in order to provide meal and service in deserved standards, and to create hygienic, creative and well promoted areas. And to meet the pre/ previously identified productivity and profitability objectives.
  • To create menus and packages with the Kitchen Chef, by taking the market conditions/ characteristics and needs into consideration.
  • To evaluate the guests’ opinions about the Restaurants and Banquet Rooms regularly. To inform the management about the subjects to be changed or to be done, by evaluating the competitive environment.

İstenen Yetenek ve Uzmanlıklar

  • University Degree,
  • Minimum 3 years of experience in that position
  • Very good command of English
  • Analytical and strategic thinking skills
  • Dynamic, goal oriented, dedicated and hardworking team player
  • Calm, efficient and the ability to work well under pressure