Description:

Gili Lankanfushi is a private coral island in the pristine blue waters of North Male Atoll. This Eco-Luxury resort, surrounded by the gifts of nature, is a preferred employer of unique, talented and passionate individuals seeking a rewarding career in a top level luxury hospitality environment.

We invite candidates with the same passion for excellence to provide memorable experiences to our guests, while striving to reduce our environmental impact and preserve our surroundings.

Requirements:

We are looking for passionate candidates to join our winning team at Gili Lankanfushi.

Main Duties

Your main duties listed below are intended only as illustrations of the various types of work that may be performed to carry out the objective of this position. The omission of specific statements of duties does not exclude them from the position if the work is related or a logical assignment to the position.

1. Is highly visible and accessible to guests (face of Food and Beverage), should visit all tables during breakfast, lunch and dinner, building a rapport during their stay offering opportunity for personalizing dining options, up selling and exceeding expectations.
2. To ensure that all policies and procedures, best practices and LQA standards are implemented.
3. To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
4. To be fully responsible for the smooth functioning of the Food and Beverage team.
5. To ensure that all beverage menus and wine lists are costed correctly to obtain beverage cost percentage targets and maximum gross profit.  To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
6. To be fully conversant with all statutory requirements regarding a food and beverage operation. To check that all licenses, including special licenses, are applied for in time and that the conditions affecting the issue of a liquor license are not jeopardized.
7. To ensure that restaurants and their surrounding areas are clean and well maintained and that table arrangements are impeccable and to company Standards.
8. To ensure that waiters are always correctly and smartly dressed, and they offer professional and courteous service to their guests.
9. To ensure that bars and their surrounding areas are clean, and they are stocked to the stipulated requirements.
10. To ensure that barmen are well trained, correctly and smartly dressed and serve their guests in a professional and friendly manner.
11. To ensure that In Villa Dining orders are executed promptly and that they comply with the required company and LQA Standards.
12. To ensure that In Villa Dining employees are correctly and smartly dressed and serve their Guests in a professional and friendly manner.
13. To ensure the efficient running of the outdoor catering e.g. Destination Dining, Villa, Garden Lunch and cooking classes and that they are properly carried out.
14. To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various teams.
15. To ensure that regular monthly stock takes are conducted.
16. To establish an effective Food and Beverage stores control procedure and to monitor closely the consumption of materials, parts and inventory.
17. To ensure a procedure is in place to track breakages and that an awareness campaign is in place to minimize breakages.
18. To ensure that company and statutory hygiene standards are maintained in all areas.
19. To effectively carry out the service recovery when attending to guest complaints.
20. To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
21. To ensure that the most suitably qualified person is appointed in the event of a vacancy and, wherever possible, this should be an internal promotion.
22. To implement a department training program to ensure that all the Food & Beverage employees possess the necessary skills to perform their duties effectively and efficiently.
23. To hold performance appraisals with all Food and Beverage employees, identifying areas for development and training needs, and ensuring that this training is provided.
24. To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
25. Ensures that employees are actively up-selling to maximizing revenues.
26. To ensure employees attend training classes as scheduled by the Training Department
27. To take the necessary steps in the event of theft, burglary or fire
28. To ensure that fair discipline is applied.
29. To ensure that employees are aware of fire and evacuation drills.
30. To ensure that the resort equipment standards meet or exceed the relevant statutory legislation requirements.
31. To make sure that all documents related to the operation of the department are kept up to date and that all records are correctly maintained and filed.
32. To ensure that reports and administration requirements are submitted in a set time.
33. To prepare and submit, on the required format, all information necessary for budgeting purposes, accurately and on time.
34. To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
35. Is responsible for conducting counseling sessions, disciplinary procedures and performance reviews with accurate written records.
36. To develop and maintain a complete set of operational procedures for all major systems and equipment.
37. To respect and ensure the utmost care for the environment.
38. To attend meetings as required.
39. To delegate duties and responsibilities to other employees in the department.
40. To instill a sense of professionalism in the employees.
41. To fulfill the responsibilities of Manager on Duty as required.
42. To assist other departments in the smooth functioning of the resort.
43. Perform additional duties as directed by the Resort Manager. These may include duties that involve any company owned or managed properties.
44. To ensure that untaken days off are accrued only in exceptional circumstances relevant to business needs and have Management approval with written records in place.
45. To ensure that overtime is only applied in exceptional circumstances relevant to business needs and has Management pre-approval with written records in place.
46. Talent Management – creates an environment where talent (especially locally) is developed to meet future succession planning needs on property and at company owned or managed properties.
47. Periodically visits other properties in the resorts competitor set in order to be aware of their products and to see upgrades, enhancements in the Food and Beverage outlets.
48. In conjunction with the Executive Chef ensures that twice yearly price comparisons are made for all food and beverage menus at properties in the resorts competitor set.

49. As a Manager you are accountable and responsible for the development and maintenance of the operational manual for your department.