FOOD AND BEVERAGE MANAGER – CAMPS BAY – WESTERN CAPE Full Time

Client is a leading Tourism and Hospitality company.

If you thrive on a company culture that focuses on growing their employees through career development and staff incentives, then this is the company for you.

Client seeks an experienced and efficient Food and Beverage Manager to join their dynamic team.

The Food and Beverage Manager is responsible to plan, direct and coordinate activities of an organization or department that serves food and beverages. Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. Ensuring efficient operation, and maintaining high production, productivity, quality, and customer-service standards. Manage the daily running of the F&B department. Ensuring that the client concepts, manuals, SOPs and logs are always kept current and that it is implemented. Managing and organizing daily restaurant operations with a goal of controlling costs and providing a high-quality experience to customers.

Minimum Requirements:

• Matric
• Food and Beverage / Hotel Management Diploma advantageous
• Previous experience in the same / similar role in a luxury hotel environment
• Sound OPERA knowledge
• MS Office Skills
• Micros experience

Duties and responsibilities:

Operations:

• Ensure service levels are maintained and sustained in the Restaurant and Front Office
• Manage Dining room, catering and ensure that tables are always setup correctly
• Communicate with service, kitchen staff and reception staff regarding reservations and special events, check-ins and check-outs
• Coordinate daily Front of the House and Back of the House restaurant operations
• Respond efficiently and accurately to customer complaints
• Ensure compliance with sanitation and safety regulations
• Control operational costs and identify measures to cut waste
• Implement policies and protocols that will maintain future restaurant operations
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards

Management:

• Organize and supervise shifts
• Do Duty Manager Shifts where you would be representing the company as “the most senior person on property.”
• Take ownership of budgets and cost control methods to minimize expenses

• Sign off weekly and monthly stock takes
• Gratuity control and allocation

• Run all special events alongside events manager
• Ensure that all SOPs and policies are adhered to on property.
• Micros day and reports and account balancing
• Responsible for all guests’ needs as requested.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives

Human Resources:

• Ensure staff training is updated and signed for and that all evidence is in each staff members personnel file
• Schedule staff hours and assign duties for staff by drawing up the weekly roster
• Ensure that all staff works the minimum number of contractual hours per month
• Establish standards for personal performance and customer service
• Maintain dress code standards
• Assist in conducting performance appraisals/HR Statuses
• Progressive and constructive discipline in conjunction with HR
• Maintain staff files

Finance:

• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
• Report on financial performance, inventory, and personnel
• Ensure quality and concepts are implemented and maintained
• Ensure stock control system is maintained
• Daily beverage counts and variance reports to be signed off
• Keep track of monthly and annual budgets to assist in making targets.
• Signing off staff hours and payroll adjustments where necessary

Admin:

• Producing management reports as required
• Sign off monthly income statements
• Be familiar with guests staying at the hotel and walk-in cliental
• Maintain the F&B staff HR files and other HR related matters as below
• Maintain the events store for the property