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Four Seasons

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Food & Beverage Trainer

À propos du poste

Principle Accountabilities

To assist all F&B managers to identify training needs in relation to both departmental and hotel objectives.
To develop, prepare and coordinate all F&B training plans.
Responsible for Departmental Orientation of all new employees as well as being the assigned "Buddy" for them.
Drive and monitor the implementation and maintenance of on job and off job training programmes and processes to ensure all employees receive the relevant training and development in line with: departmental standards, policies and procedures, our vision, mission and values, Four Seasons Core standards, Forbes, Health & Safety procedures and Standard Training Manuals.
Advise, assist and co-ordinate the management in producing and maintaining training records.
To ensure all employees are aware of the development opportunities available to them internally and externally.
To maintain and update training calendars on the departmental notice boards and to drive and coordinate nominations.
To coordinate all programmes for students, trainees and work experience and to act as their main point of contact within F&B.
To compile and maintain Induction & training manuals and policies, Coach and mentor trainees and co-ordinate monthly training meetings.
Ensure all F&B employees are HACCP certified and standards are respected.
To evaluate and verify understanding of all employees on the service standards.
To develop within the F&B Division all possible means and programs in order to facilitate work related procedures and upgrade the performance standards.
Develop measurements to ensure understanding and follow up for compliance.
To prepare and update within the Division, all training records for each employee, as well as career paths and development charts.
To establish within the Division measurements to check adherence to the set service standards.
To conduct/ensure that, daily measurements for standards are done.

General

Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
Performs additional duties as directed by supervisors.
Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
Is fully conversant with al health and safety, fire and emergency procedures.
Maintains a high standard of personal hygiene, dress, uniform, and body language.
Is polite and professional in any situation where the image or reputation of the hotel is represented.
Attends meetings and training as required by supervisors.
Ensures that all activities are carried out honestly, ethically and within the parameters of the Seychelles local law.
Interacts with guests actively and soliciting feedback.
Departmental Communication meetings
Quality Assurance methodology (i.e Forbes) used to identify training needs
Actual Operational involvement where necessary
Quality Checks and evaluations (dining experience) / Employee Dining Experience
Health and Safety Coordination and Training
Employee Engagement – Employee reviews, improvement plans and recognition programs

Qualifications and Experience (Competencies)

Preferably hotel school degree or diploma or the equivalent experience within the hospitality industry.
Should have worked as F&B Trainer in a five-star hotel for a minimum period of 2 years.
Should have held a Food & Beverage Operations role in a five-star hotel for a minimum period of 2 years.
Wine, spirit and food knowledge.
IT literate in Microsoft PowerPoint, Excel and Word.
Strong organisational skills.
Hospitality graduate is a must.
Excellent communication and presentation skills is a required.
Advanced knowledge of English - spoken, written, reading is a must.