Management Trainee- Food and Beverage
Kempinski
Accra, Ghana
5d ago

Kempinski Hotel Gold Coast City Accra is the only five-star luxury hotel offering state of the art meeting facilities and services in the city.

Conveniently located in the downtown area and in close proximity to the State House, the Accra International Conference Centre and the National Theatre.

The property has 269 luxury rooms (largest room size in Accra), 24 suites, a variety of F&B offerings as well as large conference facilities and the largest SPA in West Africa (opening soon), a perfect mix of categories to meet the needs of both corporate and conference visitors to the country.

To function and perform as an administrator and coordinator for the Food and Beverage office while ensuring the upkeep of communication and carrying responsible for the daily tasks as outlined by the Head of Department.

The Food & Beverage Management Trainee must grow into the position of an equal level to Outlet Manager or Assistant Outlet Manager.

Key Responsibilities

  • Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
  • Provide a professional and courteous service at all times and ensure that all employees follow the example.
  • Be knowledgeable of all services and products offered by the hotel.
  • Have a knowledge and understanding of all food and beverage products and services.
  • Support in preparing / consolidating the yearly budget for the department.
  • Support the preparation of the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.
  • Attend to all relevant staff meetings and hotel trainings.
  • Attend daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
  • Attend daily or weekly Food & Beverage meetings.
  • Ensure that minutes are taken at every meeting and circulated for further communication.
  • Schedule and organize internal meetings when and as required during the monthly schedule.
  • Liaise purchasing requirements for the Department with the hotels’ Purchasing Department.
  • Ensure to withhold and not to disclose any employee details or administrative communications, personal information or overheard conversations to others.
  • Assist in updating all departmental operations manuals annually.
  • Prepare presentations and other documents required for the Food & Beverage Head of Department.
  • Prepare and compile monthly, weekly Food & Beverage reports.
  • Work in close relation with all Department Heads.
  • Assist operationally when required, especially during operational peaks or seasonal festivities and minimum once a week to ensure the upkeep of knowledge in the various outlets and departments.
  • Coordinate the design of F&B menus, name tags and buffet signage when and as required.
  • Ensure that menus are printed, correctly formatted and spell-checked up to standard.
  • Seek ways to assist the outlet management maximizing their revenues and profits.
  • Monitor and report the quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
  • Assist in handling of guest complaints.
  • Monitor the Food & Beverage Departments’ annual leaves and regularly update the Food & Beverage Head of Department.
  • Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting departments.
  • Follow the global food & beverage trends.
  • Assist the Outlet Managers in all actions plans and training programmes when and as required.
  • Respond to any changes within the Food & Beverage department as dictated by the hotel management.
  • Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.
  • Attend all corporate conference calls.
  • Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
  • Ensure that the place of work and surrounding area is kept clean and organised at all times.
  • Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
  • Be knowledgeable of all services and products offered by the hotel.
  • Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
  • Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
  • Apply
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