Assistant F&B Director at Rwanda Ultimate Golf Course: (Deadline 9 May 2024)

Assistant F&B Director at Rwanda Ultimate Golf Course: (Deadline 9 May 2024)

Rwanda Ultimate Golf Course Ltd

Job Description

Title: Assistant F&B Director

Reports to: F&B Director

Job Purpose

Rwanda Ultimate Golf Course is a private company created to position Rwanda as the best golfing destination in Africa and one of the greatest in the world. The first project of Rwanda Ultimate Golf Course, to reach this goal, is the Kigali Golf Resort & Villas. The golf course is a real estate masterpiece designed by the worldwide famous Gary Player. The facility will also include a five-star Clubhouse and other amenities.

We are currently seeking an experienced, thorough, and insightful Assistant Director of F&B to manage all restaurant & bar operations and its staff daily. This position is concerned with assisting the Director of Food and Beverage in organizing, directing, and managing the overall running of the Food and Beverage operation and through commitment, constantly improving product and quality in a manner that ensures customer satisfaction and departmental profitability.

Assistant F&B Director responsibilities include but are not limited to:

Area of responsibility includes restaurants, Bar/Lounge. Direct and work with the food and beverage management team and associates to successfully execute all restaurant operations; strive to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

SPECIFIC DUTIES

1. Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
2. Recognizes good quality products and presentations.
3. Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
4. Ensure compliance with food handling and sanitation standards.
5. Ensures compliance with local, state, and federal regulations.
6. Manages beverage purchasing and control procedures.
7. Works with Chef and Restaurant Team Leaders to educate restaurant staff on menu items including ingredients, preparation methods, and unique tastes.
8. Ensures food, beverage, china, glass, and silver inventory levels are kept per corporate guidelines and storerooms are cleaned and maintained.
9. Oversees the booking and manages service of restaurant parties and special events.
10. Understand and communicate to staff the operating and maintenance procedures of all departmental equipment.
11. Coordinates with the Engineering department and manages an effective restaurant repair and maintenance program.
12. Trains managers and associates in accident prevention and ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
13. Effectively investigates, reports, and follows up on associate and guest accidents.
14. Successfully integrates objectives, opportunities, and resources to achieve business goals.
15. Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
16. Effectively responds to and handles guest problems and complaints.
17. Observe service behaviors of associates and provide feedback to individuals and or improvements; continuously strive to improve service performance.
18. Reviews comment cards, guest satisfaction results, and other data to identify areas of improvement; reviews findings with associates to develop appropriate correction action, shares plans with hotel leadership and ensures corrective action is taken to continuous improvement.
19. Sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
20. Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
21. Attends pre- and post-convention meetings to understand group needs, set appropriate expectations, and gather critical information to communicate to areas of responsibility.
22. Interview and hire hourly associates as well as managers and supervisors with the appropriate skills to meet the business needs of the operation.
23. Develop and maintain a department orientation program for associates to receive.
24. Conduct hourly associate performance appraisals according to Standard Operating Procedures.
25. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
26. Ensures self and direct report managers attend appropriate core training classes.
27. Maximizes revenue opportunities through competitive promotions and strategies.
28. Understand the impact of the department’s operation on the overall hotel financial goals; educate staff on details as appropriate.
29. Perform other duties as assigned to meet business needs.

NOTICE

The business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands.

Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Skills and Qualifications

• Diploma in Culinary Art Food Safety
• Hazard Analysis Critical Control Points Certificate General Education Development
• Proven experience as a Head Chef.
• Excellent record of kitchen management.
• Experience in hiring, training, mentoring, and supervising kitchen staff.
• Budget and margin management experience.
• Creating menus and determining prices that deliver profitability.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Keeping up with cooking trends and best practices.
• Delivering sanitary, safe kitchen spaces.
• Ensuring staff follow health and safety regulations.
• Identifying and contributing improvements to processes and procedures.
• Consistently delivering outcomes that follow a company’s quality standards.
• Menu Development
• Inventory Management
• Cost Control
• Food Safety
• Staff Training
• Culinary Expertise
• Plating Techniques
• Sous-Vide

Languages:

• Fluency in English is required, both oral and written.
• French will be an asset.

Required documents:

• A detailed CV with 3 contacts of professional referees.
• A one-page cover letter with a motivation statement in relation to the responsibilities and requirements for this position.
• Copies of academic degrees, professional training certificates, and other relevant training certificates
• The deadline for submitting applications is on 9th May 2024at 14:00 hrs, Kigali time.
• All applicants should submit their zipped documents to [email protected]
• Only selected candidates for interview will be contacted.
• All unzipped documents will be automatically disqualified.