Food and Beverage Manager

Main Duties:


To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards of the Hotel.
To ensure that profit margins are maintained, agreed costs set out by The Group, are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
To ensure that the restaurants and cloakrooms are clean and well maintained, that table appointments, including decorative arrangements are impeccable.
To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
To ensure that bars are clean and stocked with the stipulated requirements.
To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
To ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy.
To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
To ensure maximum security and safety in all areas under your control and that staff are fully aware of the importance of key security.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
To ensure that company and statutory hygiene standards are maintained in all areas.

To attend timeously to customer complaints.
To take the necessary steps in the event of theft, burglary or fire.
To ensure that reports and administration requirements are timeously submitted.
To hold regular performance appraisals with all staff, identifying areas for development and training needs, and ensuring that this training is affected.
To ensure that fair discipline is affected.
To ensure that the causes of staff grievances are investigated, and the appropriate action taken.
To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are timeously applied for and that the conditions affecting the issues of a liquor license are not jeopardized.
To ensure that regular stock takes are conducted.
To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
To ensure that an effective table reservation system is in operation.
To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
To hold regular staff meetings.
To be fully aware of trends in the industry and make suggestions for improvement of the Food & Beverage operation.
To attend meetings as required.
To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.

Job ID : , #94, 122 views,

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