Executive Assistant Manager in charge of F&B

The FTI GROUP is the third largest tour operator in Europe. Headquartered in Munich, Germany, the group employs more than 12,000 people worldwide. Founded by FTI Group in September 2015, Meeting Point Hotels is an international hospitality company with a portfolio of five brands comprising more than 50 properties in 8 countries. The company’s portfolio includes LABRANDA Hotels & Resorts, Design Plus Hotels, Kairaba Hotels & Resorts, Lemon & Soul and “by MP Hotels”. Located in sunny destinations, by the beach or in close proximity to the beach, Meeting Point Hotels is dedicated to serve guests hospitality with a smile and deliver authentic experiences with a local flair.

Our six Hotels in Greece are located in Corfu, Kos and Rhodes islands and our Headquarters are in Athens. We are currently hiring for the upcoming season for one of our hotels in RHODES.

Executive Assistant Manager in charge of F&B

Role Overview

The Executive Assistant Manager in chard of F&B (EAM in charge of F&B) oversees the day-to-day running of all hotel functions and in alignment with the general manager ensures the smooth overall operation of the hotel.  The position also closely monitors the F&B department. All in all the position oversees for all departments their relevant costs, highlights and looks into any variances from budget highlighting short/medium/long-term issues to the General Manager and to help formulate solutions.

About the Role

Duties include, but are not limited to:

• Cooperate with all department heads to ensure the smooth operation of the hotel.
• Ensure the premises are in operative condition as per category of the unit to receive & serve the guests
• Conduct regular operations team meetings with all the HOD daily / weekly to discuss routine operational matters, targets, guest feedback / TOs feedback and action taken for service recovery, and also any staff issues
• Ensure SOP implementation in all departments and check the same during routine operational checks
• Monitor the purchase / indent / requests of each department
• Ensures compliance with all company policies and procedures and state laws
• Reviewing expenses with F&B Cost Controller and F&B Manager
• Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc)
• Dealing with Suppliers / Vendors for quality products and providing performance assessment of vendors to HO Purchase
• Inspecting all departments for SOP implementation
• Inspecting all departments with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture
• Monitor the co-ordination between all departments for smooth & efficient operations
• Assessing and reviewing customer satisfaction and service recovery process
• Meet all dept. heads to review & train the staff to upkeep the human capital
• Supervises staff hiring by HOD and works on-going training initiatives
• Identifying staff learning needs and assisting with development
• Providing timely and constructive feedback to all direct reports as and when required either formally or informally
• Monitor and maintain operation & overhead
• Ensures compliance with state laws, policies, standards and procedures
• Be on available on call 24 hours a day to resolve any urgent problems on emergencies
• Oversee the operation of the F&B department
• Closely cooperate with the F&B Assistant Manager to ensure that all operations of the F&B department are running smoothly

Core competencies, knowledge and experience

• Experience of budgets, P&L's and forecasting

• Highly focused, with excellent communication skills

• Business thinking and understanding of functional area
• Strong relationship management, communication & coaching skills
• Ability to turn goals into plans and ensure their implementation
• Management of Interpersonal Conflict and Resolving Problems Managing People
• Establishing credibility and trust

• Talent for motivating and encouraging others
• Proven leadership skills and practice ‘leadership by example’

About you

• Degree or Diploma in Hospitality Management is an asset or Graduates bachelor degree and/or diploma in hotel or other related field
• Previous experience in a similar position will be considered as an asset
• At least 5 years of experience in a managerial position at a hotel
• Proficiency in all Microsft Office Applications
• Proficient knowledge of the English language
• Knowledge of any other language will be considered as an asset
• Ability to work in a dynamic and challenging environment, working with colleagues to share skills, knowledge, resources and networks
• Able to work a flexible schedule according to business needs
• Ability to handle multiple tasks
• Ability to perform well under pressure
• Well-groomed with strong interpersonal skills
• Strong organization & multi-tasking skills, with an eye-for-detail
• Hard working & team player, with a result-oriented attitude
• Excellent knowledge of English (written, verbal), knowledge German is a plus

Desirable Qualifications

• Knowledge of SiHOT

Core competencies as per FTI Group Behaviours

• Professional ethics
• Exceptional verbal, written, and presentation skills.
• Collaboration and teamwork
• Eye for detail
• Flexibility and adaptability
• Time management
• Working under pressure
• Problem solving/Critical Thinking

Position Physical Requirements:

• Extended hour of standing
• Extended hours of walking

Special working conditions

• On site

Span of control

• The position reports directly to the Hotel General Manager
• The position cooperates with managers of the Hotel

Scope of employment

• Full time
• Fixed term contract

If you think you have what it takes, please send us your resume along with a photo at Αυτή η διεύθυνση ηλεκτρονικού ταχυδρομείου προστατεύεται από τους αυτοματισμούς αποστολέων ανεπιθύμητων μηνυμάτων. Χρειάζεται να ενεργοποιήσετε τη JavaScript για να μπορέσετε να τη δείτε.   

Only shortlisted candidates will be contacted.

This Job Profile sets out current responsibilities of the jobholder that may vary from time to time without changing the general character of the position or the level of responsibility entailed.

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