Food and Beverage Manager

Main Responsibilities and Key Tasks

• Manage the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved

• Controls and analyses, on an on-going basis, to optimize the following:

• Quality levels of product and service                

• Guest satisfaction

• Merchandising and marketing

• Operating costs

• Cleanliness and hygiene

• Coordinates and supervises the presentation and service of food products to always ensure the highest quality

• Establishes and maintains effective employee relations

• Supervises and coordinates pricing and preparation of menus, beverage and wine lists

• Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks

• Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:

§  Overall Food and Beverage financial results and profitability

§  Projected business and operational results and opportunities

§  Finding efficiencies in procedures and new management policies

§  Quality, sales, and productivity improvement

• Attends all other meetings as required by the administrative calendar

• Keeps and up-to-date standard recipe file for all Beverage items to include:

§  Sales history and mix

§  Actual and potential costs

§  Production time and costs

• Implements a daily, weekly, and monthly checklist for all Food and Beverage outlets. Ensures proper follow-up to attain maximum quality and efficiency

• Put together calendar of events for promotions

• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits

• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.

• Control supplies and minimize wastage

• With the assistance of the finance / accounts department, co-ordinate the preparation of the departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure

• On an ongoing basis, control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results

• Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements and ensure that all staff are clocking in for their shift

• Comply with hotel rules and regulations and provisions contained in the employment handbook

• Comply with company grooming and uniform standards

• Comply with timekeeping and attendance policies

• Actively participate in training and development programs and maximise opportunities for self-development

• Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals

• Desire and ability to improve your knowledge and abilities through on-going training

• Ability to work as part of a diverse team with colleagues from different viewpoints, cultures, and countries

• Work with the Company’s Human Resource Department to include:

§  Planning for future staffing needs

§  Recruitment in line with company guidelines

§  Prepare detailed departmental induction programmes for new staff

§  Maintain a comprehensive, current, and guest focused set of departmental standards and procedures and oversee their implementation

§  Ensuring training needs analysis of your department is carried out and training programmes are designed to implement and meet department’s needs

§  Actively work at developing your staff and identify high potentials

§  Maintain training records for all direct reports and ensure they all do the same for their staff

§  Conduct probation and formal performance appraisals in line with company guidelines

§  Coach, counsel and discipline staff, providing constructive feedback to enhance performance

§  Approve annual leave requests whilst considering peaks and troughs in the business

• Regularly communicate with staff to maintain good relations

• Demonstrate service attributes in accordance with industry expectations and company standards to include:

§  Being attentive to guests needs

§  Accurately and promptly fulfilling guest requests

§  Understand and anticipate guest needs

§  Maintain a high level of knowledge which will enhance the guest experience

§  Demonstrate a service attitude that exceeds expectations

§  Take appropriate action to resolve guest complaints

•  Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety

• Familiarise yourself with emergency and evacuation procedures

• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager

• Proactively pursue all practices in line with Company environmental and energy saving initiatives

• Familiarise yourself with our Core Values TITANIC which link to the desired behaviours that we expect all our employees to display.

• To have a thorough knowledge of and adherence to the law with regard to the following company regulations:

  • Fire regulations and procedures

  • Health and safety regulations

  • First aid procedures

• To undertake special duties or work outside the normal daily/weekly routine but within the overall scope of the position at the request of the Maintenance Manager/Deputy General Manager/General Manager.