.. confidential information with discretion and maintain a high level of professionalism.Strong multitasking abilities, with the capacity to handle multiple responsibilities simultaneously.Knowledge of the property industry and familiarity with property management software is a plus.High school diploma .. read more
JOB SUMMARY The Food & Beverage Operations Manager will first and foremost be responsible to deliver a highly favourable and unique F&B operations experience consisting of Mads Lange Restaurant, Api Jiwa, In Room Dining, Mortar & Pestle Bar, Unique Guest Culinary experiences and picnics. THE ROLE Administration Must have good food and beverage knowledge Financial acumen Fully competent in P&L Fully competent in wine & spirit knowledge Must lead from the front Start and finish shifts at the correct time Conduct daily training for department Must be able to set up tables for all meal periods Must be able to set up service stations Must be familiar with all billing procedures Must be capable of handling all relevant equipment Attend daily meetings Attend all mandatory training sessions arranged by Capella Monitor and supervise small VIP/private dining functions that are not handled by banqueting Ensure correct quality, presentation and delivery of all dishes and drinks Perform all administrative tasks designated to him/her by management Human Resources/ Colleagues Supervise F&B service by directing and supporting his/her subordinates Ensure that the restaurant is adequately staffed during his/her shift and to notify his/her superior of any shortages Identify and carry out any specific training and development needs among the team Duties and Responsibilities Specific This position will also be responsible for strategic planning of all facets of the F&B operation in relation to guest preferences, F&B trends, unique camp dining experiences, special events, festive occasion planning and more. The F&B Operations Manager must showcase highly accomplished guest relation skills with a passion to entertain our guests while they enjoy their culinary experience within our venues. Financial planning for the future in tandem with analysing past month's performance will be important to ensure a profitable and stable operation. This person will work directly side by side with the Executive Chef and kitchen team to nurture and promote a cohesive and united culinary team. Menu development for all areas ensuring attractive presentation within brand standards, competitive pricing and portioning, unique and attractive offerings appealing to our internal guest preferences and external guest preferences. Capella Hotels are known for their curated experiences unique to each property. The F&B Operations Manager will be expected to conceive, develop and deliver new and exciting culinary curates and rituals unique to Capella Ubud, Bali on a monthly basis. Motivation of a young and dynamic service team ensure leadership qualities that instil consistent and luxury oriented service within the Forbes Five Star standards as applicable to Capella Ubud Bali. At the same time providing continuous education and coaching to ensure an inspired team confident and knowledgeable. Motivating the service team to ensure they are extremely confident related to product knowledge and upselling food and beverage at all times. The F&B Operations Manager must coach techniques and details with the service team as tools they can use to further enhance the dining experience while improving the financial viability. Overseeing the F&B operational aspects of all group business that may stay or visit Capella Ubud, Bali to ensure a highly memorable experience. Coordinate with the Executive Chef and the service team to ensure the highest level of hygiene standards are delivered on a consistent daily basis. When applicable, perform inspections within the pantries, storerooms and venues to ensure correct standards of hygiene and sanitation are met. Review the inventory in all the storerooms especially perishable inventory that has a specific shelf life and requires rotation to ensure zero loss or wastage. Ensure all storeroom inventory for OSE is properly cared for and on a regular basis checked for proper working order and defect free. All items should be accounted for in a bi-annual inventory count. Prepare yearly F&B budgets and calendars in coordination with the Executive Chef and Director of Finance to be used us the yearly plan. Have a yearly preventative maintenance plan in coordination with the Chief Engineer to ensure all the venues, pantries, stores and equipment are always kept in perfect condition at all times. To ensure proper scheduling in all F&B Operational areas according to business levels while also managing annual leave, days of payment, public holidays and any other leave to be taken into consideration. An in-depth understanding of the Primata Human Resources system / software used to manage scheduling and leave. To review online review and guest surveys through ReviewPro and ensure proper follow up is being conducted depending on the feedback and review. Utilizing the KnowCross system for repairs and maintenance to be conducted while also ensuring a speedy response to requests directed to the F&B Operation. A solid understanding of Micros and the opportunities provide by the POS. Fully understand the utilization of the BEEs purchasing system and the proper procedures for procurement and purchasing of operational items and CAPEX items. Conduct daily line-ups with the F&B Operations team and ensure everyone is well versed with the daily details of the camp. When necessary to complete administrative tasks as required on a daily, monthly or yearly basis, however this is a secondary aspect of this role. The primary role is operations and as such requires the incumbent to spend 80% of their time in the operation daily . General Most important to this role is an energetic attitude / personality possessing a positive mindset towards growth and improvement. The chosen person needs to demonstrate a highly creative side with an ability to conceive concept and the ability to turn concept into reality. Possess a wide variety of food and beverage knowledge from various ethnic groups, trends and experiences while also having the interest to experiment while thinking "out of the box". Work with an empathetic attitude and create memorable experiences for guests through unexpected surprises. The successful candidate of this position must be versatile. He/she has to be able to work and support all F&B outlets plus being familiar and knowledgeable with the guidelines. In challenging interactions this person must demonstrate self control & empathy, while listening carefully and showing empathy to guests and colleagues. They must then have dynamic guest complaint recovery skills and unexpected follow up to ensure a positive outcome. Teamwork is a critical aspect for this person and the ability to work cohesively and in a supportive manner for all departments. Maturity and responsibility is required to be the leader for the F&B Service team and demonstrate solid fundamentals for others to follow. Challenge the norm, provide and share with the team and management new creative & fun ideas. Always strive to perform any additional and responsibilities given, and complete any other duty assigned by management. Make the world to a better place and "Think Green". Advocate for "Sustainable Practices." At all times be at your best not to waste resources and reduce waste. Success Profile for this role (hotel competencies) Purpose Customer Focus Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information (or preferences) and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with both internal and external customers and gains their trust and respect. Process Drive for Results Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results. Functional & Technical Skills Has the functional and technical knowledge and skills to do the job at a high level of accomplishment. Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Time Management Uses his/her time effectively and efficiently; values time; concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. People Developing Others Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; encourages people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental and talent management system in the organisation; is a people builder. Interpersonal Savvy Relates well to all kinds of people, up, down, and sideways, inside and outside the organisation; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can diffuse even high-tension situations comfortably. Directing Others Is good at establishing clear directions; sets stretching goals; distributes the workload appropriately; lays out work in a well-planned and organised manner; maintains two-way dialogue with others on work and results; brings out the best in people; is a clear communicator. Fairness to Direct Reports Treats direct reports equitably; acts fairly; has candid discussions; doesn't have hidden agenda; doesn't give preferential treatment. Provides timely and appropriate feedback. Personal Ethics & Values Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches. Integrity & Humility Is widely trusted; is seen as a direct, truthful individual; keeps confidences; admits mistakes and flaws. Can get things done quietly without unnecessary noise; is careful to make others comfortable; is authentic; helps others save face in difficult situations; maximises the contribution of all; encourages the expression of viewpoints from all concerned; is modest and self-effacing; respects the views of others. Self-Development Is personally committed to and actively works to continuously improve him/herself; understands that different situations and levels may call for different skills and approaches; works to deploy strengths; works on compensating for weakness and limits. Picks up on the need to change personal, interpersonal, and managerial behaviour and seeks feedback. Composure Is cool under pressure; does not become defensive or irritated when under pressure or when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis TALENT PROFILE Qualifications: Minimum of Diploma of college or university completion and achievements of food and beverage / hotel management. Any courses relating to further knowledge of Food & Beverage and Sales & Marketing also preferred. Work Experience: Two years or more experience as F&B Management. Food and beverage experience is essential. Technical Skills: Advanced MS Office and Outlook platforms. Operations of sections, hotel policies regarding food and beverage operations. Food and beverage terminology, application, operation, wine service, costs, menu development and controlling inventory. Familiar with food and hygiene codes, policies and procedures. Very good command over written and spoken English. Excellent communicator with the ability to multitask. Work Environment: Heavy lifting of materials up to 25lbs may be required. Must be able to stand for long periods of time.