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Description:

Customer Service

1.Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.

2.Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

3.Spends time in public areas observing employee-guest interaction and talking with guests, works through Heads of Department to coach employees in guest service skills as necessary.

4.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

5.Maintains positive guest and colleague interactions with good working relationships.

Financial

1.Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

2.Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise.

3.Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

4.Assists in the preparation of the Annual Business Plan for Food and Beverage.

5.Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.

6. Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

7.Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

8.Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

9.Participates in weekly yield and revenue management meetings actively, oversees the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets.

Marketing

1.Assists in the preparation, utilisation and update of the Annual Marketing Plan, broken down as necessary by department.

2.Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.

3.Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

1.Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

2.Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

3.Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

4.Ensures that Food and Beverage Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

5.Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

6.Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

7.Ensures that all employees are up to date with the availability of seasonal and new products on the market.

8.Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.

Primary Location: CN-33-Ningbo

Organization: Park Hyatt Ningbo

Job Level: Full-time

Job: Food and Beverage

Req ID: NIN000831

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.