Food & Beverage Manager (Hospitality) - R9 500 – R11 000

Thursday, 4 April, 2019
Merand Corbett & Associates     +27 21 851 2683
Ensure all food and beverage departments are operating smoothly, productively, efficiently and profitably.
Co-ordinates work assignments, departmental planning and scheduling between food and beverage, kitchens and other departments.
Follows up and maintains beverage cost control methods and procedures.
Responsible for product quality and service standards in the restaurant, bar, function room, storerooms and pool area.

• Responsible for the profitability of the F&B department through the control over the following processes:
• Maintenance and control of all beverage procurement, goods receiving, storage, issuing stock taking, stock analysis, stock control and stock security procedures.
• The carrying out of regular audits on all point of sale policies and procedures, docket control, cash controls and revenue accumulation
• Accurate costing and pricing strategies performed in conjunction with FM on all beverage items to ensure budgeted GP margins are being achieved while maintaining market related pricing structures.
• Improvement of turnover through the running of regular promotions, activities and marketing campaigns in conjunctions with the sales and marketing department.
• The compilation of department budgets in conjunction with FM and control over all Beverage cost and expenditure.
• Responsible for the wellbeing, motivation and welfare of all front of house employees.
• Co-ordinate work assignments, departmental planning and departmental objectives.
• Pays special attention to the performance and wellbeing of newly employed staff and the induction and training by their immediate supervisors.
• Promotes sound communication and understanding between all departments and all levels, both upwards and downwards through the implementation and maintenance of effective communication channels.
• Ensures that customer relations are kept at a high standard and those queries and complaints are dealt with promptly and in a satisfactory manner.
• Ensures the cleanliness, hygiene and physical appearance of all beverage outlets are to the standards set.
• Ensures that duty rosters are prepared for each operating outlet to maintain the correct staffing levels in accordance with the business demands.
• Responsible for the setting of all departmental product and service standards, in line with SOP’s.
• Ensures that all staff adheres strictly to the house rules as set out in the staff manual and all employees maintain a professional and disciplined code of conduct.
• Responsible for the procurement and control of all operating equipment, smalls, minor fixed assets, stationery, guest supplies and consumables.
• Ensures that all the required training and development programs are conducted to promote staff motivation and to ensure the highest levels of service are maintained at all times.
• Responsible for the maintenance of all furniture fixtures and fittings in front of house areas.
• The conducting of regular employee performance assessments with a particular emphasis on line management development.
• To ensure that fair and equitable discipline is affected.
• To investigate and action the causes of staff grievances.
• Be aware of all fire safety and emergency procedures.
• Be aware of, and abide by, all rules of the Employees Handbook.
• To ensure that all staff members maintain a high standard of motivation and morale.
• To devote all working efforts for the good of the client.
• To monitor the efficient rostering of all staff.
• To ensure effective communications by attending meetings as required and holding regular departmental meetings to impart information. The meetings need to be documented and forward to GM/FM.
• To carry out any reasonable duty requested by the General Manager or the Financial Manager.
• To prepare, on the required format, all information necessary for budgeting purposes.
• Ensures that all staff wears the correct uniform and name badges at all times.
• To hold regular on-the-job training and coaching sessions to ensure that staff perform their duties effectively and efficiently.
• Deals with guests in a friendly and polite manner, offering a high standard of service at all times.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure further upgrading in management standards for the profession as a whole.
• To plan annual leave of all staff, ensuring that all leave forms are handed to the General Manager or Financial Manager, and that leave is taken accordingly.
• Do daily open and closing stock of all beverages in Restaurant and report discrepancies to GM or FM.
The employer reserves the right to change or revise duties and responsibilities as the need arises.