Executive Assistant Manager ic/F&B Anantara

Company Description

Refreshingly understated, contemporary and simple. Whether you want a leisurely family break or romantic escape, AVANI hotels and resorts provide the right space for relaxed and inspired comfort. Discerning service, relaxed dining and engaging recreation facilities for all guests are a given.

Job Description

The Anantara Executive Assistant Manager/ic F&B is a guardian of the Anantara brand promise and is a key role. His/her main target is to implement and maintain all Anantara brand standards both in service and production. He/she must lead the continuing development of Anantara F&B product and service standards, and their implementation in each Anantara Resort.  Within that, specific responsibilities are as follows:

• To review manning guides and budgets for Food & Beverage service and production. To make recommendations of F&B IT requirements. To compile & review all operating equipment for F&B specific to each outlet.
• For Food & Beverage Operations: To set new initiatives and promotions and assist      hotel management teams with the successful implementation of new F&B programs.
• To keep him/herself up to date with all new Food & Beverage practices, trends and   design directions.
• To deal honestly and fairly with clients, customers, suppliers and company business partners. The long-term success of the company depends upon establishing mutually beneficial relationships.

OTHER SPECIFIC DUTIES WITHIN THE RESPONSIBILITY OF THE ROLE:

1.  Commercial Sales

• Maintain a good rapport with the day-to-day operations and work with the hotels to analyse sales results, to evaluate the offers of the different hotels.
• Coordinate between regional, and property management for planned annual food & beverage promotions, and establish the tools to measure these initiatives and their success.
• Support the operation on analyzing the cost of sales.  Help establish the minimum and maximum food cost per region or resort, on condition that the business circumstances are normal.
• Review brand strategy for outside catering and banquet events, in respect of event quality and presentation.
• Work closely with corporate Revenue management colleagues to make Anantara a leader in the area of F&B and Conference & Banqueting Revenue Management
• Oversee the quality of menu presentation, actual food & beverage costs, F&B service delivery, F&B training programs, overall cleanliness and quality of SOE.

2.  Menu Planning & Culinary Operations

• Responsible for culinary operations  for the Anantara
• Set overall brand standards for quality, variety, creativity and presentation of all Anantara  restaurant and banquet menus, and all service-related standards.
• Co-ordinate (with regional/corporate) the changing of menus, programs and promotions according to seasonality inclusive of recipes, costing and test cooking.
• Check that regular preparation of food items are completed according to our recipes and presentation standards.
• Working with the Executive Chef on cost, presentation- innovation and preparation of the food.

3.  F&B Service

• Identify cross-regional training & recruitment needs for the F&B operations moving forward.
• Review staffing levels for the hotel and advise GM and P&C on amendments.
• Co-ordinate or conduct F&B competitive set surveys for existing operations and new developments.

4.  Purchasing & Control

• Work with Purchasing to structure consolidated purchasing agreements that achieve property cost savings in F&B.
• Regular inspection of produce quality and liaison with finance & purchasing departments accordingly.
• Review all receiving & handling processes for food produce with the Finance department, including supplier deliveries, security checks, approval of requisition process and monthly stock take processes.
• Continually improve the maintenance and storage facilities of all resort dry goods, perishables, cold and frozen items.

5.  Quality & Product

• Source and act on guest feedback generated through different channels, LQA, Guests Satisfaction Survey and resort Brand Audit Reports.
• Review and maintain quality levels of production and presentation, food cost, cleanliness, sanitation and hygiene.  Liaise with property leadership colleagues.
• Constantly upgrade the cuisine concepts and standards for food preparation and presentation.
• Oversee adherence to all food handling, food safety & protection practices.

Qualifications

Degree in Hospitality Management of any other related field.

4 – 5 Years experience in a 5* fine dining restuarant

Additional Information

Closing date:  2nd May 2022