Food and Beverage Manager

Vivari is about excelling in every interaction and exceeding every expectation.

Vivari Hotel and Spa is a distinctively different destination that defies all expectations, offering discerning guests an integrated approach to complete wellness, from the tranquil setting to the rejuvenating therapies, to the beauty theatre. Rooted in the spirituality of Sanskrit mythology, Vivari is a soulful expression of holistic upliftment that promises to provide each guest with an entirely unforgettable experience.

Set within an exquisitely expansive, tranquil eco-estate in Mogale City, mere kilometres from the Cradle of Humankind, Vivari Hotel and Spa is a serene sanctuary that has been magnificently curated to deliver the most superior service, luxurious settings, aesthetic excellence and exceptional experiences. We pride ourselves on offering our guests leading aesthetic treatments in a most luxurious setting.

We are proud to pioneer an entirely new concept in the South African travel industry – medical tourism. We are driven to provide guests with an unparalleled experience in medical tourism, professional cosmetic surgery and unique hospitality services using a well-motivated and highly expert team and innovative medical technology. The hotel provides the perfect post-operative setting to rest, recover and reconnect.

We pride ourselves on our intuitive approach to our guests’ well-being, adopting a holistic approach to achieving a harmonious ambience and holistic wellness. The state-of-the-art spa, theatre and restaurant facilities immerse guests within a restful, sophisticated space to relax, work, feast and rejuvenate unlike any other.

Scope of Position:

The Food and Beverage Manager is responsible for the daily operation of the restaurant, bar, Conferencing and events, direct the F&B team to ensure that customers are satisfied with their dining experience and manage the business to ensure it is profitable. F&B Manager is responsible for managing food and beverage costs, upholding menu standards and controlling inventory.

Carry out Duty Management shifts accordingly DM ROTA and business needs.

Specific duties, responsibilities & Key performance areas

• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, bar, room service and conferencing, outside catering area.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas;
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Conference Sales Manager and Conference Coordinator.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Any other duties assigned by your manager.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Maintain currency of RSA certification, amendments and updates and adhere to RSA principles.

Talent & Culture Responsibilities

• Establish on-going On Job Training Programs within the department to meet Brand and Service Standards.  Use Department Procedure Manuals as a base for all service procedures training.
• Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
• Openly communicate with staff ensuring regular briefings occur and all relevant information is passed on.
• Ensure that strategies and practices are in place to facilitate the efficient and effective staffing of department to achieve financial and service quality targets.
• Create a team that works together with trust and takes responsibility to meet the goals of the department / Hotel.
• Implement Accor training initiatives with particular emphasis on coordinated and structured on job training aligned with service standards and service procedures.
• Develop and implement with Shift Leaders, strategies to minimize staff turnover.
• Appraise staff performance utilizing the Accor performance review system; ensure frontline performance reviews are conducted for probationary and annual reviews; correct performance issues and counsel as required.
• Ensure staff presentation is consistent with Hotel staff handbook; uniforms correctly presented; name badges worn.
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the Hotel.

Health & Safety

• Notify your Manager of any reason you may not be capable of performing your tasks safely.
• Participate in workplace consultation on matters pertaining to Workplace Health and Safety, as per the hotels agreed arrangements.
• Comply with safe work practices by following Accor Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
• Attend and actively participate in all WH&S training required of you by the Hotel.
• Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible.  Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.
• Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
• Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.
• Be fully conversant with departmental fire and evacuation procedures

Systems & Procedures

• Log and inform your Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
• Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals.
• Complete all duties, and ensure a concise hand over.

Customer Relations

• Provide efficient, friendly and professional service to all guests.
• Lead by example when attending to guest requests.  Show efficiency in constantly striving to provide Total Customer Satisfaction.
• Take initiative to ensure that interactions with our customers (internal or external) are positive and productive; call the Manager on Duty if difficulties arise.
• Work together with trust so that colleagues and management meet the goals of the department/Hotel.
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
• Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the Hotel.
• Implement the Accor values and Accor customer vision to ‘Offer the Best Service to Our Customers’.
• Ensure that the Department establishes and maintains an ongoing quality service improvement program
• Achieve a level of service quality and professionalism that consistently meets and preferably exceeds the expectations of guests.
• Attend to major operational problems and needs promptly including customer complaints, enquiries and requests.  Practice positive problem solving in all aspects of customer service.
• Answer all correspondence and enquiries received during the working week within 24 hours of receipt; maintain good public relations with customers.
• Maintain staff focus on ‘the Customer’s need’, individualizing and personalizing service where possible, encourage staff to use initiative.
• Encourage customer feedback regarding product and services in the Hotel.  Listen to and take action on this feedback.

Other

• Take responsibility to ensure all required tasks are completed accurately and within given time frames.
• Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.
• Abide by Accor policy on EEO and Harassment in the workplace.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization.
• Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals.
• Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. 
• Ensure neat, clean and functionally operating outlets are presented at all times.
• Manage the Hotel’s assets in all areas to protect their long - term investment value.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy
• Report any loss or damage to Hotel, guests or staff assets on the appropriate incident report form.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

• 5+ years experience as a F&B Manager is required 
• Micros experience is essential 
• Material Control is preferred 
• Hotel experience is preferred 
• Previous experience in high-volume Restaurants within similar supervisory role.
• Strong communication skills.
• A high standard of grooming and presentation.
• A friendly, guest-focused attitude with passion for providing exceptional and memorable moments.
• Ability to work a rotating roster including weekends & public holidays.

Special Note

Your responsibilities are included but not limited to this job description as this has been drafted as a guide to the purpose and main duties of the role as it currently exists. The hotel relies on the flexibility of its staff to ensure the continuity of the high standards currently being achieved.  It is not intended as a wholly comprehensive or permanent schedule of duties and it does not form part of the contract of employment.  The Company reserves the right to amend this job description from time to time to accommodate the requirements of the business and the evolving nature of the role.

Should you not receive feedback on your application after one week of submission consider your application unsuccessful