Franchise Hotel - Food & Beverage Secretary VOCO Hotels

ROLE & RESPONSIBILITIES:

Coordination Between F&B and Kitchen Departments:

- Serve as the main point of contact between the F&B service team and the kitchen, ensuring smooth communication and coordination.

- Collaborate with both departments to ensure timely food preparation and service, especially during busy periods or events.

Menu Coordination and Development:

- Work closely with the kitchen and culinary teams to assist in the development and updating of menus, ensuring alignment with guest preferences and dietary requirements.

- Ensure that menu updates are effectively communicated to the F&B team for accurate service.

Event Support and Coordination:

- Assist in the coordination of food and beverage services for events such as banquets, weddings, and conferences, ensuring that the kitchen and F&B teams are aligned on event requirements.

- Ensure that service and food preparation timelines are met during events.

Inventory and Supply Management:

- Coordinate with the kitchen team on food supplies and stock management to ensure the kitchen is adequately stocked for daily operations and special events.

- Manage F&B inventory, including beverages and supplies, ensuring proper stock levels and timely replenishment.

- Maintain vendor relationships, ensuring timely delivery of food, beverages, and kitchen supplies.

Staff Support and Supervision:

- Provide operational support to both F&B and kitchen staff during service periods, ensuring efficiency and addressing any issues that arise.

- Assist with training of F&B and kitchen staff to maintain service standards and compliance with safety and hygiene regulations.

Quality Control and Safety Compliance:

- Ensure that both the F&B and kitchen teams adhere to health, safety, and hygiene regulations at all times.

- Conduct regular inspections to ensure cleanliness, organization, and compliance with food safety standards in both departments.

Administrative and Financial Duties:

- Assist in budget monitoring for both the F&B and kitchen departments, keeping track of expenses and identifying areas for cost-saving without compromising quality.

- Support the Bar Manager and Executive Chef in tracking and reporting revenue from food and beverage services.

Customer Relations and Feedback:

- Engage with guests to gather feedback on food and beverage services, ensuring any issues are resolved promptly by coordinating with the kitchen and F&B teams.

- Provide exceptional guest service by ensuring the kitchen and service teams meet guest expectations.

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PERSON SPECIFICATIONS:

- Strong understanding of both front-of-house (F&B) and back-of-house (kitchen) operations.

- Excellent organizational, multitasking, and communication skills to coordinate between departments.

- Proficiency in managing inventory and vendor relationships.

- Experience in a similar role within the hospitality industry, preferably with exposure to both F&B and kitchen environments.

- Strong interpersonal skills and professional demeanor to work with staff and interact with guests.

Qualifications & Skills

• Diploma or degree in Business Administration, Hospitality, or related field preferred.

• Minimum 1 2 years of secretarial or administrative experience, preferably in a hospitality environment.

• Strong organizational and multitasking skills.

• Excellent written and verbal communication abilities.

• Proficiency in MS Office Suite (Word, Excel, PowerPoint, Outlook).

• Attention to detail and ability to work under pressure.

• Professional demeanor with a customer-service-oriented mindset.