Food and Beverage Manager

Summary:	Our client is a major player in the Hospitality Industry and has a vacancy.
Description:	AREAS OF RESPONSIBILITY: All food and beverage outlets, storage and provision areas, food store rooms, waste disposal and sanitation. PUBLIC HEALTH & HYGIENE a) Ensure that at all times that the standards set in the Hotel Management Manuals are adhered to. b) To conduct training and refresher classes for all F&B personnel in the correct procedures c) To monitor daily hygiene and work practices in both service and production. d) To follow up on all technical defects as submitted by AVO’s. POSITIONS DEMANDING CLOSE LIAISON Executive Chef Quality, timing, costs Restaurant Manager Quality, service level Bar Manager Quality, Inventory Levels, Service levels, Onb Revenue Restaurant Cost Controller Storage, Ordering, Requisition Chief Engineer Equipment maintenance Financial Controller Cost controlling, revenue Purchasing Manager Orders At all times a professional and diplomatic relationship is to be maintained with all other staff whilst protecting the interests of the operations contract SPECIFIC DUTIES AND ACTIVITIES: Inspections Carry out all inspections as requested by the restaurant Director or Manager. Check the restaurant kitchen/lounge before, during and after service, ensure restaurant is clean, food is well presented and replenished. Maintaining Standard Procedures Check on administration and working procedures and ensure all are carried out Cost Control Ensure that Restaurant Manager, Bar Manager, Store Manager, and Executive Chef adhere to controlling procedures. Follow the purchasing procedures strictly including. Always act in the best interests of the company with regard to minimising costs and maximising revenue within the bounds of the Operations Contact. Equipment All machines and equipment must be kept in good repair. Supervise instruction program on handling of equipment for new or re-rated staff members. Handling procedures of already trained staff members to be re-checked. Regular inspections on the conditions of equipment must be carried out and an up to date AVO list to be maintained. Follow up on action required, outstanding repair list to be checked on a regular basis and sent to Director of Operations at end of the week. Waste Disposal Ensure that all waste produced and handled by the Hotel department complies with rules set by Director of Operations. Other Duties - Actively encourage F&B Department members to take part in entertainment whenever their duty allows. To be done in conjunction with Director of operations. - Other duties as requested by Head Office CUSTOMER SERVICE Public Relations -Deal with all customer complaints in conjunction with the Restaurant Director. -Attendance at all customer parties and receptions. -To act in a professional, responsible manner. Service Operations -Ensure that service in restaurants & bars is carried out according to Hotel Management standards. -Check ALL customer buffets (breakfast, lunch, afternoon tea, dinner, late snack) and monitor and check all meal service periods in both restaurant and buffet. F&B Manager is not to be tied up with calling line but should be free to monitor and check food quality and restaurant operation. Check operation of all bars. -F&B Manager should monitor all special parties and functions e.g. Lounge Party, Theme Evenings. MANAGEMENT Leadership Lead subordinates successfully into productive working methods by setting an example and utilizing all available management tools (Hotel Management manuals and checklists). Communication -Provide a two way line of communication for Staff; Dealing with day to day problems, including personal problems. -Deal with proposals and suggestions from Management and Staff. -Organize F&B Department meeting each week/month (when deemed necessary), to be minuted with action column, check up from previous meetings, minutes to be sent to Head of Operations. Disciplinary Procedures -Ensure that correct disciplinary procedures are adhered to especially with regard to correct handling of written warnings and record of same. -Follow up on disciplinary reports. Maintaining Standards -It is expected, that the Food & Beverage Manager is fully aware of the company standards. The Food & Beverage Manager is expected to know the job description of each staff member in the Catering Department. Ensure that the set standards are kept and staff members work according to their respective job descriptions. Corrective action is to be taken to ensure standards are upheld. -To review customer questionnaire ratings at each F&B Meeting and to take immediate corrective action. Innovating Standards Check on existing standards by asking staff members of their opinion and suggest adaptations to HM where Food and Beverage, customer Service and Staff Matters are concerned. In addition to the above Job Description the following points apply: All matters in the Food and Beverage Manager’s office are strictly confidential and must not be discussed or disclosed to any other member of the company or any other person unless it affects that person. All papers, reports, faxes etc are to be filed in the Food and Beverage Manager’s office; financial reports are to be kept in a locked drawer.
Requirements:	• Must have sound knowledge of food & beverage products • Must have refined skills in public relations Must have Typing skills, Windows XP, Word, Excel, Outlook. Additional: Stock Control System; POS System • At least six years in F&B Department in addition to Management School with at least three years in a Management position (Kitchen/Stores/Financial background preferred). • Must have worked with Computers • Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel and customers • Ability to manage section heads and crew must be apparent • Must be able to check cost control reports and be fully aware of the internal organisation of a catering department

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If you are interested and qualify for the above position, Email your application letter and detailed C.V before 31st March 2011. Please indicate your current and expected salary.