Qureos Mentor

Orascom Hotels Management

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 The Assistant F&amp;B Manager supports the Food and Beverage Manager in overseeing the operations of the food and beverage department in a hospitality establishment. This role involves assisting with staff management, ensuring quality service, monitoring financial performance, and maintaining high standards of guest satisfaction.
 
 
 
 SCOPE
 
 
 
 
 
 
 Must be thoroughly familiar with The Hotel corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all Department Heads under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.
 
 
 
 
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 Organisation of F&amp;B administration
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 Compilation of and adherence to financial budgets within F&amp;B (Avg. covers, revenue, costs &amp; related expenses).
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 Co-operation with the hotel&rsquo;s Rooms Division Guest Relation
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 Co-ordination with Sales Offices
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 RESPONSIBILITY &amp; AUTHORITY
 
 
 
 
 
 
 Internal:
 
 
 Works in harmony with his/her colleagues, Housekeeping, Sales &amp; Accounting
 
 
 External:
 
 
 Clients of the hotel, suppliers, and other business partners.
 
 
 Materials:
 
 
 Operating supplies, machinery, and assets within his/her area.
 
 
 
 
 
 More detailed duties and responsibilities are listed and attached in the form of a checklist (hotel handover) and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfil the duties the jobholder is given the relevant authority to reach the goals by the General Manager of the Hotel operation.
 
 
 
 
 
 
 Main Duties
 
 
 
 
 
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 Staff Supervision: Assist in managing and supervising the food and beverage staff, including training, scheduling, and performance management.
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 Service Standards: Ensure that service standards are met and maintained, providing guidance and support to the team.
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 Guest Satisfaction: Monitor guest feedback and address any concerns or complaints promptly and professionally.
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 Operational Efficiency: Assist in optimizing operational processes, including workflow, inventory management, and cost control measures.
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 Menu Development: Collaborate with the culinary team to develop and update menus, ensuring variety, quality, and profitability.
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 Compliance: Ensure compliance with health, safety, and sanitation standards, as well as food and beverage regulations.
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 Financial Performance: Assist in monitoring financial performance, analyzing costs, and identifying opportunities for revenue generation and cost-saving.
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 Event Management: Support the planning and execution of special events, banquets, and catering functions.
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 Vendor Management: Assist in managing relationships with suppliers and vendors, ensuring timely deliveries and quality products.
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 Reporting: Prepare reports on operational performance, financials, guest satisfaction, and other relevant metrics as required.
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 Comply to all work-related instructions as it may arise.
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 Other Requirements
 
 
 
 
 
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 Strong leadership and communication skills, with the ability to motivate and guide a team.
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 Excellent customer service and problem-solving abilities.
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 Knowledge of food and beverage industry trends and best practices.
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 Understanding of financial principles and cost control measures.
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 Proficiency in using computer systems and restaurant management software.
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 Flexibility to work shifts, including nights, weekends, and holidays as required.
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Assistant Food and Beverage Manager

<div>
 
 
 MAIN DUTIES
 
 
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 To maintain on day-to-day basis the standards and policies of the hotel
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 Controls and analyses permanently: quality levels of service, Guest satisfaction, cleanliness
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 Makes sure offers and calculations are done properly, and billing is done accordingly
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 Checks work schedules for the Restaurants and secures staff is planed to the requirements of the operation.
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 Prepares monthly vacation balance forecast according to the volume of business
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 Makes sure discounts and complimentary are administered and approved according to the internal policy
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 Supervise point of sale terminal operations in the outlets Maintain appearance standards up to established criteria.
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 Controls and analyses on ongoing basis quality levels of service
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 Is in contact with guests to ensures guest satisfaction in terms of quality and service, reports any complaints to the Acting F&amp;B Manager
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 Controls operating cost
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 Assists in preparation VIP events
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 Checks food coming from the kitchen
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 Greets guests upon arrival to the restaurant
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 Assists guests with leaving restaurant
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 Checks buffet set up
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 Checks table settings
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 Supervises coordination between service and kitchen
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 Keeps record of restaurants occupancy
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 Prepares all reports requested by F&amp;B office
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 Conducts monthly self audit in the restaurant
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 Prepares monthly critiques report for the outlet
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 Maintains a high standard of cleanliness and hygiene in the outlet including floors, walls, tables, chairs, d&eacute;cor, condiment containers, menu cards
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 Ensures all staff is thoroughly familiar with hotel&rsquo;s emergency procedures and, in a state of preparedness for any emergency, which may occur
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 Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the outlets in conjunction with F&amp;B Manager, Personnel &amp; Training Manager.
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 He/she is familiar with all related company documentation and especially with the relevant Operation Standards Manual for his/her field of responsibility
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 Ensures that employees under his supervision:
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 Provide guests with professional service, courteous and efficient
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 Respond to guest requests promptly
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 Are well groomed, uniform neat and tidy
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 Knowledgeable about hotel services, facilities and local area
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 Acknowledge guest promptly and courteously upon arrival at the restaurant
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 Make sure that tables and chairs are cleaned and fully set before a guest is seated at the table
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 Seat guest promptly with an offer of smoking or non-smoking preference
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 Acknowledge guest promptly after being seated
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 Offer guest appropriate beverage upon seating
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 Offer guest highchairs or booster when applicable
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 Provide guest with prompt meal service
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 Serve and bus food and beverages using tray service
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 Ask guest if everything is satisfactory and anything else is needed (at appropriate point after the entr&eacute;e was served and before the entr&eacute;e is finished)
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 Present check promptly and completed and ready for payment before presentation
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 Clean tables promptly, set and reset
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 Do not gather at guests&rsquo; tables or cashier stand
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 Attends F&amp;B meetings and briefings
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 Ensures that a daily briefing is held in the outlet, informs about daily specials, promotions and buffet items
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 Other duties as assigned
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 Comply to all work-related instructions as it may arise.
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</div>

Restaurant Manager

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 PERSONNEL/ADMINISTRATION
 
 
 
 
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 Shift Planning: works out the shift plan for his/her area, including days off and vacation planning. Is responsible for sufficient staffing at all times. Is controls the working time of all staff in coordination with the Personnel department.
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 Training: Responsibility for the introduction of all new staff and working out of the relevant Introduction Program.
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 Uniforms: He/she is responsible for the neat and clean appearance of his/her staff. Monitors his/her staff for correct uniforms.
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 Appraisal / Qualification: He/she qualifies all staff regularly to give them feedback on their performance
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 RECEPTION
 
 
 
 
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 The FO Manager is responsible for a smooth and correct administrative operation.
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 Repeat Guest Data Base: He/she is personally responsible for a correct and updated database within the FIDELIO system, for address material for foreigners as well as locals and residents, according to the selection standards of the Hotel.
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 Guest Receiving: He/she is responsible for the correct welcoming of all guests. He/she monitors check-in, also for groups, and gives total attention and dedication to customers.
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 Taking care of customers: The Front Office takes care of &ldquo;Concierge&rdquo; service as well. The FOM is concerned about offering a wide information scale.
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 Together with the Guest Relation Officer and cashier he/she supervises the organization and sales of all sorts of guest activities and the correct handling and charging.
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 He/she is concerned with taking special care of any kind of VIP treatment according to internal regulations and standards.
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 To effectively handle all guest complaints, taking corrective action to prevent recurrence and convert the guest into a repeat customer. Coordinates proper actions with other departments, informs General Manager re. serious matters
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 Messages: He/she monitors and assures proper and fast handling of any kind of messages for hotel guests.
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 OPERATOR
 
 
 
 
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 He/she is responsible for smooth and professional operation of the telephone department.
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 Makes sure all defined standard procedures are applied by all operators.
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 Makes sure of quick and professional connecting, especially for incoming long-distance calls.
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 PORTER/BELL CAPTAIN/DOOR BOYS
 
 
 
 
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 He/she coordinates their working schedule and makes sure they are updated with needed information regularly.
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 GENERAL / MISCELLANEOUS
 
 
 
 
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 Coordination and information with Housekeeping, Engineering, and Guest Relations.
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 Ensures all staff is thoroughly familiar with the Hotel&rsquo;s emergency procedures and in a state of preparedness for any emergency that may occur.
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 Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the Front Office department in conjunction with the Personnel &amp; Training Manager.
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 Reviews Duty Manager/Night Manager book daily and takes corrective action when necessary. Also reviews switchboard logbook daily.
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 Maintains a monthly overview of the vacation- and public holiday balance of all his/her staff and delivers a monthly consolidated summary to HR. Manager.
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 He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
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 Assumes responsibility of Duty Manager when scheduled to do so.
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 Other duties as assigned.
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 Comply to all work-related instructions as it may arise.
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</div>

Front Office Manager

<div>
 
 Managing the housekeeping department in order to ensure the highest standards of cleanliness of the hotel, including all guest rooms, public areas, food &amp; beverage outlets, banquet facilities and back of the house.
 
 
 
 
 
 
 
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 Strategy and Planning:
 
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 What. Items within this area must be cleaned or maintained and area inventory listHow often must the items within this area be cleaned or maintained? Frequency scheduleWhat must be done in order to clean or maintain the major items within this area? Performance standardsHow long should it take an employee to perform an assigned task according to the department&rsquo;s performance standards? Performance standardsWhat amounts of equipment &amp; supplies will be needed in order for the housekeeping staff to meet performance &amp; productivity standards? Inventory levels
 
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 Operation
 
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 Leads the Housekeeping Department by developing and implementing departmental objectives in line with the hotel business objectives.
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 Supervises housekeeping operations such as cleaning and maintenance whilst ensuring compliance with all housekeeping policies, procedures, standards and satisfaction of guests&rsquo; needs.
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 Inspects daily all areas and takes corrective measures in order to meet Company Standards in terms of cleanliness, maintenance and supply.
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 Develops, implements and continually reviews the policies, procedures, practices and standards.
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 Selects, trains, develops, schedules and manages the performance of direct and indirect subordinates to ensure the efficient running of housekeeping operations. Ensures that staff performance is managed and that training and development accordingly.
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 Coordinates housekeeping duties with various departments such as Front Desk, Engineering, Sales and Marketing and Food &amp; Beverage to ensure that all guestrooms and public areas are clean and well maintained in a timely and efficient manner.
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 Manages linen inventory and guest supplies and the ordering of supplies as necessary to meet quality standards and hotel business needs.
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 Prepares the annual budget and manning guide and manages the housekeeping department within budgetary guidelines.
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 Coordinates and reviews contracts, including plants rental, cleaning contracts, flowers and ensures compliance by both parties.
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 Participates in the planning of hotel decoration for special functions and festive seasons and organizes the necessary actions.
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 Keeps abreast of all new equipment and cleaning products and evaluates their quality, maintains knowledge of local competition and housekeeping industry trends.
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 Accomplishes a set of administrative duties such as leading and attending meeting, writing reports and memos and other specific duties related to the job function.
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 People Management
 
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 Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures
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 Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.
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 Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.
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 Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.
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 Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.
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 Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.
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</div>

Executive Housekeeper

<div>
 
 job description:
 
 
 
 
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 Supervise Guest Relations Staff: Directly manage a team of guest relations representatives, providing guidance, support, and training to ensure excellent customer service delivery.
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 Guest Assistance: Act as the primary point of contact for escalated guest concerns or complaints, and work with the team to promptly resolve issues to the guest's satisfaction.
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 Service Standards: Set and enforce service standards to ensure consistent and exceptional customer service experiences for all guests.
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 Guest Feedback: Collect and analyze guest feedback, reviews, and surveys to identify areas for improvement and implement necessary changes to enhance guest satisfaction.
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 Staff Training: Develop and deliver training programs to enhance the skills and knowledge of guest relations staff, focusing on customer service techniques, problem-solving, and conflict resolution.
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 Policies and Procedures: Establish and maintain guest relations policies and procedures, ensuring adherence by the team to provide consistent service.
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 Relationship Building: Foster positive relationships with guests, anticipate their needs, and ensure personalized service to enhance guest loyalty and repeat business.
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 Communication: Coordinate and collaborate with other departments, including front office, housekeeping, food and beverage, and management, to ensure seamless guest experiences and resolve any operational issues.
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 Reporting: Prepare regular reports and metrics on guest satisfaction, complaint resolution, and departmental performance for management review.
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 Budget Management: Assist in the development and management of the guest relations department budget, including staffing, training, and resources.
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 Comply to all work-related instructions as it may arise.
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Guest Relation Supervisor