Pearl Continental Hotel Jobs in Pakistan | RightJobs.pk

Pearl Continental Hotel

Pakistan, Lahore
Company Information

Vacancy List
Lahore Pakistan Expiry Date: 30 Dec 2017
Basic Information
  • Total Positions 1
  • Experience: 5-7 Years
  • Job Type fulltime
  • Travel Required: Not Specified
  • Minimum Education: 22
  • Salary Range: PKR150000/Month PKR
  • Gender: Any
  • Max Age Limit: 22-50 Years
REQUIRED SKILLS
    comminucation, Food & Beverages, inter personal skills, management
JOB DESCRIPTION

Pearl Continental Hotel

RESPONSIBILITIES AND MEANS:

 

  • The food and beverages manager performs his functions within the framework defined by the norms of the chain and by internal regulations.

  • In order to accomplish this, the food and beverage manager has 6 services under his or her; 5 of three are points of sales:

  • Banquets and convention service

  • The grill

  • The restaurant

  • The room service

  • The bar

  • Stewarding

 

ADMINISTRATIVE RESPONSIBILITES:

 

Prices:

 

  • The food and beverages manager:

  • Sets the menu prices with the chef

  • Checks that proposed banqueting prices are in conformity with proper management.

 

OPERATION MANAGEMENT

 

The food and beverages manager:

 

  • Determine budget forecast and investment plans,

  • Furnishes the comptroller with documents in good time

  • Keeps a record of :

  • his or her operating accounts

  • food and beverages costs

  • cash registers close outs

  • cash box funds

  • billing

  • inventories (wine collars)

  • in particular, manages personal costs

  • with his or her chiefs of staff, sets service hours so that they are within budgetary limits and conform to labor laws

 

TECHINCAL RESPONSIBILTIES

OPERATIONS:

 

The food and beverage manager:

 

  • Performs systematic inspection of the different services.

  • With the chef, establishes “a la carte” and fixed price menu for the different points of sale

  • Supervises the proper installation of said articles in the points of sale in good time

  • Ensures the all regulations posted, especially those concerning security and hygiene are respected.

 

EQUIPMENT AND STOCKS

 

The food and beverages manager:

 

  • Is responsible for purchasing the equipment

  • Is responsible for the stocks of maintenance materials of linen and uniforms , of reception materials , of office supplies and of flowers

  • Is responsible for equipment: cleanliness, stocking forecasts(“equipment” means principally the china, cutlery and the glassware)

  • Ensures, especially that breakages are reduced to a minimum

  • Ensures that the chief steward and others responsible for cleaning equipment for cleaning equipment be careful to maintain the laundry equipment and other equipment in good condition.

 

COMMERCIAL RESPONSIBILITIES

 

The food and beverages manager:

 

  • Advise the chiefs of staff on the following matters: providing a proper welcome and service for the clientele.

  • Welcome , himself or herself , important guests

  • Takes under consideration guest’s oral or written suggestions

  • Answers any written complaints and may personally handle oral complaints of some significance

  • Receives clients and enters into contract with them

  • Keeps himself or herself informed concerning clients

  • In conjunction with the sales department managers, maintains a file on potential clients.

  • Supervises the decoration and atmosphere of the different points of sale

  • With the advice of the chef, gives instructions for recommending certain dishes form the “a la carte” menu to the guests.

  • Keeps informed of prices charged by competitors and informs the general manager and the executive chef of them regularly

 

HUMAN RESPONSIBILTIES

PERSONAL ADMINISTRATION

 

The food and beverage manager:

 

  • Recruits personal for his department

  • Ensures the cleanliness and proper attire of his/her departments staff

  • Establishes staff work schedules in an equitable manner and keeps the attendance sheets up to date, in accordance with labor law, with due respect to the budgets

  • Has schedules posted

  • Keeps the employees attendance sheets and the personnel registry up to date

  • Draws up vacation schedules , ensuring that vacations hinder as little as possible the functioning of services with due respect for federal law

  • May award bonuses and impose sanctions in his or her service but may not dismiss an employee without the permission of the general manager

  • Determines in advance the number of personnel to be employed during each season

 

Contact with personnel

  • Takes charge of welcoming and orientation of the staff members

  • See that there is a good atmosphere within the department and that coordination between the different services is efficient

  • Ensures good relations with the other department

  • Evaluates his/her managers at least once a year and makes flash evaluations of them twice a year

  • Checks evaluations made by the managers with regard to other co-workers

  • Convenes meetings at regular intervals for the exchange of information with his/her managers, as well as with all members of his /her staff

  • Supervises personally the training of his/her managers and his/her employees

  • Organizes a training program and ensures that the scheduled internal training sessions in person

  • Ensures that the training session provide his/her co-workers with improved skills and that they be in accordance with the service norms, the chain norms and the hotel norms

  • Proposes to the hotel general manager turnover, promotions and salary increase for his/her staff

 

 

150,000 40 hours per week Food
  • 5-7 Years
  • fulltime
  • 22
  • 22-50 Years
  • RESPONSIBILITIES AND MEANS:

     

    • The food and beverages manager performs his functions within the framework defined by the norms of the chain and by internal regulations.

    • In order to accomplish this, the food and beverage manager has 6 services under his or her; 5 of three are points of sales:

    • Banquets and convention service

    • The grill

    • The restaurant

    • The room service

    • The bar

    • Stewarding

     

    ADMINISTRATIVE RESPONSIBILITES:

     

    Prices:

     

    • The food and beverages manager:

    • Sets the menu prices with the chef

    • Checks that proposed banqueting prices are in conformity with proper management.

     

    OPERATION MANAGEMENT

     

    The food and beverages manager:

     

    • Determine budget forecast and investment plans,

    • Furnishes the comptroller with documents in good time

    • Keeps a record of :

    • his or her operating accounts

    • food and beverages costs

    • cash registers close outs

    • cash box funds

    • billing

    • inventories (wine collars)

    • in particular, manages personal costs

    • with his or her chiefs of staff, sets service hours so that they are within budgetary limits and conform to labor laws

     

    TECHINCAL RESPONSIBILTIES

    OPERATIONS:

     

    The food and beverage manager:

     

    • Performs systematic inspection of the different services.

    • With the chef, establishes “a la carte” and fixed price menu for the different points of sale

    • Supervises the proper installation of said articles in the points of sale in good time

    • Ensures the all regulations posted, especially those concerning security and hygiene are respected.

     

    EQUIPMENT AND STOCKS

     

    The food and beverages manager:

     

    • Is responsible for purchasing the equipment

    • Is responsible for the stocks of maintenance materials of linen and uniforms , of reception materials , of office supplies and of flowers

    • Is responsible for equipment: cleanliness, stocking forecasts(“equipment” means principally the china, cutlery and the glassware)

    • Ensures, especially that breakages are reduced to a minimum

    • Ensures that the chief steward and others responsible for cleaning equipment for cleaning equipment be careful to maintain the laundry equipment and other equipment in good condition.

     

    COMMERCIAL RESPONSIBILITIES

     

    The food and beverages manager:

     

    • Advise the chiefs of staff on the following matters: providing a proper welcome and service for the clientele.

    • Welcome , himself or herself , important guests

    • Takes under consideration guest’s oral or written suggestions

    • Answers any written complaints and may personally handle oral complaints of some significance

    • Receives clients and enters into contract with them

    • Keeps himself or herself informed concerning clients

    • In conjunction with the sales department managers, maintains a file on potential clients.

    • Supervises the decoration and atmosphere of the different points of sale

    • With the advice of the chef, gives instructions for recommending certain dishes form the “a la carte” menu to the guests.

    • Keeps informed of prices charged by competitors and informs the general manager and the executive chef of them regularly

     

    HUMAN RESPONSIBILTIES

    PERSONAL ADMINISTRATION

     

    The food and beverage manager:

     

    • Recruits personal for his department

    • Ensures the cleanliness and proper attire of his/her departments staff

    • Establishes staff work schedules in an equitable manner and keeps the attendance sheets up to date, in accordance with labor law, with due respect to the budgets

    • Has schedules posted

    • Keeps the employees attendance sheets and the personnel registry up to date

    • Draws up vacation schedules , ensuring that vacations hinder as little as possible the functioning of services with due respect for federal law

    • May award bonuses and impose sanctions in his or her service but may not dismiss an employee without the permission of the general manager

    • Determines in advance the number of personnel to be employed during each season

     

    Contact with personnel

    • Takes charge of welcoming and orientation of the staff members

    • See that there is a good atmosphere within the department and that coordination between the different services is efficient

    • Ensures good relations with the other department

    • Evaluates his/her managers at least once a year and makes flash evaluations of them twice a year

    • Checks evaluations made by the managers with regard to other co-workers

    • Convenes meetings at regular intervals for the exchange of information with his/her managers, as well as with all members of his /her staff

    • Supervises personally the training of his/her managers and his/her employees

    • Organizes a training program and ensures that the scheduled internal training sessions in person

    • Ensures that the training session provide his/her co-workers with improved skills and that they be in accordance with the service norms, the chain norms and the hotel norms

    • Proposes to the hotel general manager turnover, promotions and salary increase for his/her staff