Main responsibilities of PRINCIPAL RESPONSIBILITIES 1. Responsible for driving business and revenue to the F&B outlets across the board in making sure the business matches our outlet concept and positioning as well as is on line with Local and LHG Standards. Revenue, covers, etc need to be documented and traceable by a self generated tool. The forecast and achievements need to be discussed and reviewed on a monthly basis with EAM F&B. Responsible for promoting the restaurant business and revenue and ensuring the concept and positioning that match the business, as well as the policies that are consistent with the Langham standards and the goals of the world's leading hotels. Data such as revenue and profitability shall be archived and traceable. Discuss and review the sales forecast and final sales with the Director of Food and Beverage every month. two Work very closely with EAM F&B, Chinese Operations Manager and ADFB as well all outlets managers and chefs in order to plan, execute and deliver the best to our customers. Work closely with the Director of Food and Beverage, the Manager of Food and Beverage Department and the Chef to develop plans, implement and enable our guests to enjoy the best service. 3. Any change of directions or unusual decisions to be take prior discussion and approval of EAM F&B Any policy change and unusual decision change shall be discussed before the chief supervisor of catering. F&B PR Function (Hotel PR will liaise by communication department) 1. Responsible to guide the F&B team internally for all upcoming promotions Be responsible for leading the catering team to prepare for the upcoming promotional activities two Conduct research on market trends and potential restaurants’ upcoming competitions to have better strategic marketing planning. Investigate the trend of market competitors and potential competitors and formulate market strategy plan 3. Effectively map out and manager joint promotions, alliances and campaigns with third parties for more exposures in the marketplace. Effectively formulate and lead promotional activities, and cooperate with third parties to occupy more market shares OPERATIONS 1.To know the Hotel inside in and out with all details such as Hotel designer company name, artists name for artefacts’, LHG Brands, Hotel facts and details, product description, F&B Concepts, OE (Operation Equipment) details and Unique selling points, used in each department. Be familiar with the information of each department of the hotel, such as the name of the hotel design company, artists' works of art, Langham brand, hotel details, catering concepts, product descriptions, facility details and unique selling points. 2. Create a comprehensive and updated guest database which is used according for our F&B promotions. Establish comprehensive and up-to-date customer information for catering promotion three Be flexible to cooperate in anyways with the F&B department to make a day to day operation as well special event happen according to our standards as well as with LHG standards in order to set a new F&B bar. Cooperate flexibly with the catering operation department, handle special events according to the hotel and Langham standards, and establish a new catering bar HUMAN RESOURCES one Monitor and make sure colleagues are well dressed and groomed according to standards at all time. Guest contact servers or attendants must maintain a sharp look—proper uniform clean, pressed; shoes shined; hair at correct length and clean; hands well-manicured. Supervise the appearance of colleagues. Both guests and non guests must strictly abide by the rules of appearance: uniforms should be clean and flat and worn as required, shoes should be polished, hair should be trimmed according to the required length and kept clean, and fingernails should be trimmed neatly 2.Train any colleague to the latest detail in order to provide the highest level of service to our customers. In order to provide the highest level of service to the guests, train the managers, supervisors and the adjacent classes with the latest business knowledge. ADMINISTRATIVE one Create an electronic daily log book to key in important information such as: generated daily revenue, covers any other sales reports, PR update, etc and any important information to be shared. Establish and share electronic daily handover record form, input important information such as daily income, sales report, public relations information and other important information to be shared. two Make sure that SOP (Standards Operating Procedures) is written to the last detail and used on a daily basis to train managers and colleagues. Ensure that SOP (Standard Operating Procedures) is updated every day to train managers and colleagues 3. Be involved in the F&B budget and strategic departmental decision Participate in the decision of catering budget and department business strategy MARKETING 1. Assist in the development and execution of marketing plans for the outlet. Assist in the development and implementation of marketing plans for all restaurants. 2. Be a sales person through, be a Langham ambassador at all times Always position yourself as a salesperson and Ambassador Langham
