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Welcome to Sheraton Addis, located in the heart of the Ethiopian capital and sits on a hilltop overlooking the city with plunging views of the National Palace. Mixing African refinement with modern accents, its unique design is the epitome of gracious living. From glittering pools with enchanting underwater music to an indulgent menu of soothing massages at the hotel's Aqva Club to the gourmet 5 restaurants, 4 bars & 1 nightclub with sophisticated options to dine and socialize, the Sheraton Addis delights all the senses.
Combining a splendid setting with the highest quality of service, the Sheraton Addis can turn any meeting or special event into a success, with over 1,500 square meters of sophisticated options. Tradition is cleverly blended with innovation throughout spacious rooms and suites where technology and the highest level of service go hand-in-hand. The hotel provides nine meeting spaces of varying sizes and styles with state-of-the-art technology designed to meet all professional requirements. In addition, the hotel's sophistication makes it the ideal setting to hold wedding celebrations and receive guests with lavish refinement. The hotel has the largest outside catering facilities in the country catering international concerts, large events, weddings, and exhibitions for up to 25,000 guests per meal.
Around-the-clock service and fine amenities await in 293 rooms and suites designed to delight with exceptional comfort and personalized attention. For utmost privacy, secluded three-floor villas provide opulent retreats with personal outdoor pools.
POSITION TITLE: Assistant Food & Beverage Manager
REPORTS TO: Executive Assistant Manager in-charge of F&B
Assist in directing and organizing the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.
Assist the EAM in-charge on the following duties:
20 % Assist the EAM in-charge of F&B in planning and directing the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
20% Training of all F&B personnel to ensure a constant delivery of exceptional service in all outlets of the hotel.
10 % Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
10 % Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
10 % Implement effective control of food, beverage and labor costs among all sub-departments.
10 % Regularly review and evaluate the degree of customer acceptance of the individual restaurant service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
10 % Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
10 % continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
Qualifications
Qualifications
Primary Location : Ethiopia-Addis Ababa-Addis Ababa-Sheraton Addis
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