** GENERAL MISSION : Directs and coordinates all activities in the food and beverage outlets in terms of operation and administration, to ensure all efforts are directed towards guest satisfaction, employee satisfaction and a profitable food and beverage operation, in accordance to the Hotel policies and procedures. Under the general guidance of the General Manager, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and Administration. ** RESPONSIBILITIES AND MEANS: 1. Responsible for administration, operation and coordination of all food and beverage outlets and banquet. 2. Responsible for guiding the department heads and section heads in F&B service in the performance of their jobs in accordance to Hotel policies and procedures. 3. Responsible for achieving financial goals, by maximizing revenue and minimizing costs. 4. Responsible for implementing the Policies and Procedures in operating the food and beverage outlets, catering and banquet. 5. Responsible for ensuring sufficient operating equipment and supplies for service. 6. Responsible for establishing and maintaining high sanitation standards in all food and beverage outlets. 7. Responsible for providing functional assistance to operation during peak periods and functions... 8. Responsible for ensuring all food and beverage outlets are covered with management staff during operation. 9. Responsible for implementing special promotions and events for all food and beverage outlets, to attain a profitable food and beverage operation. ** ADMINISTRATIVE RESPONSIBILITIES: 1. Monitor budget via controllable costs, monthly financial statements (Profit and Loss) and manpower report. 2. Assists in establishing financial goals and other goal setting for food and beverage outlets in the preparation of annual operating budget. 3. Takes timely corrective actions and reacts to business trends to ensure budget commitment is on line. 4. Establishes two way communication and coordination with related departments like Sales and Marketing, Front Office, Housekeeping, Engineering and Finance. 5. Communicates effectively with guests, subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and absorbing information. 6. Conducts effective meeting as scheduled, with all food and beverage outlet heads. 7. Schedules personnel consistent with the volume of business and needs in service. 8. Identifies and solves problems in a timely manner. 9. Capable of deciding the level of authority and responsibility that can be delegated. 10. Carries out a firm and fair employee treatment policy. 11. Prepares and submits all reports required from food and beverage service, as dictated by reporting system. 12. Assists in establishing objectives and strategies in the annual Marketing Plan, conceptualizes promotions for all food and beverage outlets, including the successful implementation. 13. Attends meetings and training sessions organized by the Hotel Management for the position. ** TECHNICAL RESPONSIBILITIES: 1. Knows and understands the job description of all position in food and beverage service. 2. Establishes and implements all the food and beverage policies and procedures in the outlets, and banquet. 3. Recognizes good quality products and presentation. 4. Directs all efforts in food and beverage to maintain all service standards established for food and beverage department. 5. Maintains high sanitation standard throughout the food and beverage outlets. 6. Provides assistance in the outlets when required during peak periods. 7. Knowledgeable on all local laws concerning beverage, sanitation and safety, control of liquor, beer and wine. 8. Ensures truth in menu and advertising. 9. Knowledgeable on first aid, safety and security procedures affecting the food and beverage department. ** COMMERCIAL RESPONSIBILITIES: 1. Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product. 2. Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel's image and for the product and service update.

** HUMAN RESPONSIBILITIES: 1. Interviews, hires and orients effectively for food and beverage service management staff and all other food and beverage service employees. 2. Coaches and counsels food and beverage outlet heads effectively. 3. Evaluates objectively the performance of food and beverage service department, and implements employee development and training program. 4. Prepares, conducts and supervise training for food and beverage Outlet heads and staff. 5. Motivates a strong team amongst F&B service personnel. ** RELATIONS: 1. Report to the General Manager. 2. Directs and supervises the activities of the department heads and section heads in food and beverage service. 3. Coordinates with other department heads for functions and other activities in the Hotel. Please send your CV & cover letter attached with current photo and salary expectation to: HR Dept. HIMAWARI HOTEL APARTMENTS, 313 Sisowat Quay, Phnom Penh, Cambodia. - Tel: 855-23 214 555 ext 830 or through email: hr@himawari.com.kh