Job Details

Job Description

Description:

Job Purpose

The Food and Beverage Manager will supervise and coordinate daily operation of the restaurant. Oversee the dining area, supervises food and beverage staff in accordance with the operating policies. Handle guest complaints in restaurant and ensures product quality and great service.  Manage all Food and Beverage and day-to-day operations within budgeted guidelines and to the highest standards

Summary of Key Responsibilities:

• Checks the quality of food in the restaurant
• Ensures proper food presentation and proper food handling procedures
• Preparation of any sales promotion
• Develop and maintain customer service standards so ensuring that the highest standards of service are achieved. Promote a truly customer focused working environment.
• Supporting the production and costing of menus and new dishes for the restaurant and special events
• Planning new promotions and initiatives, and contributing to business development
• Checking event bookings volumes and the allocation of resources and staff through weekly planning and rotas
• Identify what the customers need and work to deliver.
• Provide the Venue Director with innovative suggestions for improvement of service quality.
• Develop and maintain all the section control procedures
• Coordinate, supervise, and directed all aspects of the Food and Beverage
• Work closely with the Executive Chef mostly when coming with a Food and Beverage plan.
• Ensures that the staff accurately uses the point of sale terminal and all bills are posted correctly
• Ensures food and beverage orders are taken according to the Guest preference and that the orders are delivered on time
• Enforce and implement effective controls of food, beverage, and labor costs
• Supervising and coordinate daily operation of meeting/banquet setups and service
• Completion of Banquet delivery sheets in an accurate and timely fashion
• Consistent check of banquet Food & Beverage quality and banquet services and plate presentation
• Maintaining the hotel bar policies
• Ensures maintenance of bar control policies
• Responsible for the creation of cocktail menus and update menus changes on the POS terminal.
• Stimulates and encourages a general awareness of health and safety
• Anticipates possible and probable hazards and conditions and either corrects them or acts to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
• Ensures all the staff know the menu and Beverage lists
• Develop and implement the department’s systems and procedures
• Maintain a clean and safe environment for customers by adhering to licensing laws, Food Safety and HACCP policies.
• Responsible for the EHO compliance at the venue for the purpose of audit
• Ensure that local and statutory procedures are implemented and adhered to.
• Ensure that all staff are trained on all statutory procedures and that records of training are kept.
• Carry out daily inspections of premises and equipment to ensure that a state of good repair is maintained.

Required Knowledge, Skills and Abilities

• Excellent Communication Skills
• Excellent Customer Service
• Attention to Detail
• Inspirational Leadership Skills
• Management Skills
• Organizational Skills
• Problem-Solving Skills
• Conflict resolution Skills
• Ability to work under pressure
• Ability to multi-task

Primary Areas of Accountability: