Food and Beverage Manager

Responsibilities will include but are not limited to:

Operational:

To provide support to the Operations Manager & General Manager and ensure the smooth operation of all aspects of F&B in the hotel at all times.

To keep all discussions with the Operations Manager/ General Manager & Senior Team confidential and to ensure that in the absence of the General Manager, that you as F&B manager are on site.

To discuss any changes with the Operations Manager/ General Manager prior to implementation and to keep GM informed of all issues.

To provide the General Manager with a detailed weekly F&B Operations report.

To manage the day to day running of the F&B departments ensuring high standard operating procedures for all service areas and ensuring they are adequately staffed and supervised.

To work closely with the Food and Beverage department managers/supervisors in increasing sales and ensuring the smooth operation of the Food & Beverage outlets. You will have total responsibility for standards and upselling in all Food & Beverage Outlets. Responsibility for increasing sales and offerings in these departments.

To work closely with all Food & Beverage Departments and colleagues so as to achieve required targets in relation to Revenue, Payroll and GP percentages.

Optimise all hotel service procedures to achieve audit standards.

To work closely with the Executive Chef & Head Chef on menu planning, quality Control and food cost percentage.

To ensure an organised order of work is in place in all areas and that appropriate service systems are in use.

To ensure that all Department Managers, Assistant Managers and Supervisors in all areas are carrying out their duties in an efficient and organised fashion.

To manage all SOPs in all F&B areas with regard to implementation and updating.

To ensure a high level of hygiene throughout the Hotel at all times, with a strict cleaning schedule in operation within your departments.

To ensure all equipment and furniture in the Hotel is maintained.

To be fully aware of all policies as detailed in the Employee Guidebook & HR Protocol for Managers.

To report for duty clean and tidy, wearing the correct uniform to Company standard and ensure a high standard of personal hygiene.

To ensure that all rosters are checked on a daily basis thus maintaining adequate cover in line with business levels.

To participate in all training programmes that are scheduled for you.

Attend Management meetings as requested.

As a member of the Management Team, you must be willing to carry out duties outside of your specific job if called upon to do so; this includes covering Duty Management shifts weekly if required.

To work towards achieving high hotel inspection results from relevant bodies.

Prepare for and monitor audit visits and criteria.

Customer Service:

To plan, organise, control, and review all F&B service and systems to provide the best possible service to guests.

To take an active role in dealing with and following up on all complaint letters/ emails relating to F&B in a timely and efficient manner.

To ensure all staff have been trained in complaint handling and that complaints are dealt with in a courteous and sympathetic fashion and reported to General Manager if necessary.

Financial:

To assist if required, in setting budgets and controls appropriate to ensure maximum

Profitability in all areas.

To maximise revenue through the encouragement of up selling and cross selling.

To manage F&B wages on a weekly basis in all areas thus ensuring they are in line with budgeted wage percentage and to take appropriate action where forecast is above budget.

People Management:

To be responsible for the Heads of all F&B Outlets and ensure that they are fully trained in all areas of the hotel.

To assist Human Resources to ensure that all employees receive adequate training during and on commencement of employment following a structured training plan and that all new employees attend induction.

To carry out job chats and performance appraisals with the F&B management team and ensure they do the same with their teams.

To inform the HR Manager of any issues relating to staff and be involved in disciplinary procedures where necessary.

To ensure that all departmental personnel including Managers and Supervisors adhere to the clock in & clock out procedures on a daily basis.

Health & Safety

To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.

To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other persons on the premises.

To keep work areas tidy and safe and report any hazard, loss or damage to management.

To be aware of trained first-aid personnel on the premises and the location of first aid box.

To observe all safety rules and procedures, including those laid down in the Health & Safety Statement.

To participate in all Health and Safety training scheduled for you and your team.

To inform Management immediately in the event that you are personally involved in any accident or incident on the hotel grounds or if you are witness to an accident or incident involving a third party.