.KEY RESPONSIBILITIES- Ensures that tod and Beverage activities are aligned with the respective corporate strategy, and that the HoteI actions have been implemented where appropriate. Oversees the preparation and update of individual departmental operations manuals. Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary. Liaises with culinary division- Ensures that all deliver the brand promise and provide exceptional guest service at all times. Ensures that also provide excellent service to internal customers in other departments as appropriate. Spends time in public áreas observing associate-guest interaction and talking with guests, working through department heads to coach in guest service skills as necessary. Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner. Maintains positive guest and colleague interactions with good working relationships. Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. Monitors all operations, especially during peak business periods, working through the respective Department Head to adjust where necessary. Ensures that aod and Beverage Essentials are introduced, implemented and consistently maintained. Providedback on the results of the consumer audit and ensures that the relevant changes are implemented. Works closely with other executive committee members in a supportive aexible mannecusing on the overall success of the HoteI and the satisfaction of HoteI guests. Ensures thod and Beverage work in a supportiveaexible manner with other departments, in a spirit of -We work through Teams-. Ensures that all are up to date with the availability of seasonal and new products on the market. Tastes and monitors tod and beverage products served throughout the operation, providiedback where appropriate. Reviews and updates (in coordination with Executive Chef) all aspects of events managements. Maximises associate productivity through the use of multi-skilling, multi-tasking aexible scheduling to meet tnancial goals of the business as well as the expectations of the guests. Ensures that each profit centre (e.G.Outlets, Bar, Events) is operated in line with maximising profit while delivering on the brand promise. Ensures that each cost centre (e.G.Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest. Coordinates the preparation of the annual business pod and Beverage. Analyses business performance strategically cilitate accurate and meaningfrecasting, involving the respective department heads as appropriate. Manages costs proactively based on key performance indicators, working through the respective department heads as appropriate. Oversees and assists in the recruitment and selection of aod and Beverage