About this role
<div><div style="padding:10.0px 0.0px;border:1.0px solid transparent"><div style="font-size:16.0px;word-wrap:break-word"><H2 style="font-size:1.0em;margin:0.0px">Scope</H2> </div><div>Ensure a successful daily operation of the F&B department of the respective unit(s), supervising and organising all food services - breakfast, lunch, dinner, snacks and quick meals according to company standards, raising quality expectations.</div></div><div style="padding:10.0px 0.0px;border:1.0px solid transparent"><div style="font-size:16.0px;word-wrap:break-word"><H2 style="font-size:1.0em;margin:0.0px">Responsabilities and areas of action</H2> </div><div>Coordinate the restaurant and bar team - Provide clear guidance to team members, assigning work and instructing the team in the details of the work. - Observe performance and encourage improvement, ensuring that productivity, efficiency and service standards are met. - Maintain a safe working environment for co-workers and ensure compliance with all policies and procedures. Ensure restaurant rooms preparation - Supervise the mise-en-place, including the placement of linen, dishware and glasses, as well as the preparation of buffets for breakfast and other quick meal services. - Plan and coordinate all room service activities to ensure efficient operation. Ensure quality standards - Visually inspect F&B outlets and equipment for cleanliness and physical appearance. - Coordinate events, in particular the organization of spaces and the coordination of suppliers. Assist clients during events in everything that may be necessary. - Control beverage costs, food waste, product inventory, expenses and payroll to meet or exceed budget targets. - Review trends in food services. Recommend and initiate changes to maximize goals and objectives.</div></div><div style="padding:10.0px 0.0px;border:1.0px solid transparent"><div style="font-size:16.0px;word-wrap:break-word"><H2 style="font-size:1.0em;margin:0.0px">Behavioral Competencies</H2> </div><div><div>Planning and Organization (Be Efficient)</div><div>Dealing with complexity (Being Efficient)</div><div>Leadership and People Development (Be Collaborative)</div><div>Business Orientation (Be Efficient)</div><div>Goal Orientation (Be Efficient)</div><div>Adaptation to Transformation (Be Agile)</div><div>Focus on the internal and external customer (Being Passionate)</div><div>Innovation (Be Agile)</div><div>Team-work (Be Collaborative)</div><div>Problem Analysis and Solving (Be Efficient)</div><div>Resilience (Be Agile)</div><div>Rigor and Attention to Detail (Be Efficient)</div><div>Proactivity (Be Efficient)</div><div>Enviromental and social Consciousness (Be Conscious)</div></div></div><div style="padding:10.0px 0.0px;border:1.0px solid transparent"><div style="font-size:16.0px;word-wrap:break-word"><H2 style="font-size:1.0em;margin:0.0px">Technical Competencies</H2> </div><div><div>F&B Operations Management</div><div>Restaurant operations management</div><div>Wine service</div><div>Bar operations management</div><div>F&B Service</div><div>Customer Service</div><div>F&B software (Micros)</div><div>English</div></div></div></div>