Food & Beverage Manager

Purpose & Scope
The Food & Beverage Manager will be responsible for the operation, organization, training, staffing and leadership of the Restaurant, Bars and Lounges and Event operations teams within The Conduit to achieve the desired outcome in sales, costs, guest service. You will ensure that the highest level of service standards consistently maintained.
Responsibilities & Key Duties
Service Standards
Oversee the development of menus with a best-in-class approach to our offering whilst maintaining the budgeted GP margin percentage. Consult with the Head Chef on food menu development, with the Head of Beverage on drinks menu development.
Oversee the creation of SOPs and manuals including checklists as required.
Consistently achieve an elevated level of customer satisfaction by exhibiting a positive attitude and building trust, ensuring commitments are met and expectations are exceeded by understanding both client and staff members needs and priorities.
Function as Duty Manager, ensure you support the operation whilst providing a professional and friendly service throughout the club.
Develop a rapport with our members by ensuring you are floor based during peak business periods and maintaining a five-star standard of service and product.
To recognize repeat members and guests ensures we understand all their requirements and preferences, ensuring that the clients feel valued.
Ensure all guest enquiries and special requests are managed proficiently and promptly.
Take an active role within the senior operational team, helping to strategize and shape the overall offer according to vision/ethos, revenue opportunities and consumer feedback.
Ensure all feedback scores are consistently above target.
Use every occasion in which a consumer is dissatisfied, be it in person or following feedback, as an opportunity to establish rapport and create special experiences that will leave a positive impression.
Financials
Ensure accurate financial reporting, including food and beverage revenue management, forecasting and sales opportunities.
Maximize sales through strategizing across all outlets while delivering excellent service.
Analyse sales and product mix data to identify opportunities for growth.
Oversee inventory control and calculation for weekly/monthly analysis and reconciliation.
Set and maintain correct stock levels, purchasing within budget constraints and oversee the stock management process with the F&B leaders and purchasing team.
Cost of sales controlled across all areas through continuous menu analysis, engineering and implementation, accurate stock ordering, counting, and reporting, and delivery of SOP.
Ensure stock is accurately tracked and rotated, par level maintained, products and equipment ordered promptly, and budgets are adhered to.
To be familiar with all aspects of the F&B P&L and communicate relevant information to staff.
Ensure the EPOS and inventory systems (Micros, STO) are consistently updated and accurate.
Responsible for food and beverage suppliers liaison, ensuring agreements in place are adhered to and new commercial agreements are negotiated to achieve the optimal balance of profitability and product choice. All agreements to be presented to the Director of Operations for final approval.
Effectively manage departmental payroll in accordance with the budget
Effectively manage our people management system and ensure rotas are kept up to date according to business levels.
Manage daily accounting requirements, cash handling, credit procedures and purchasing procedures, ensuring the team always adhere to these.
People
To manage the team whilst promoting a professional image with a caring and helpful attitude to ensure consistent and continual high service standards.
Attract and recruit team members that are culturally aligned with the Conduit-Ubuntu ethos and have positive, solution focused attitude and the ability to grow and develop within the organisation.
Lead the implementation of training procedures across all areas to ensure both knowledge and skills are kept to a consistently high standard.
Lead the implementation of a KPI and performance management system within each outlet which both rewards excellence and addresses underperformance.
Ensure engagement and energy within the team is maintained through the creation of a supportive, professional yet fun culture within the workplace.
Ensure staff turnover remains in line with Company Key Performance Indicators
Develop the senior team and hold appraisals at least once per quarter.
To ensure daily briefings take place at the start of each shift and consistently ensure communication of The Conduit related business events are relayed to the team.
Liaise with Human Resources regarding employee relations issues to ensure compliance with Company policies and employment legislation.
Process and Compliance
Adhere to all Company Policies and Procedures
Actively champions and promotes The Conduit Diversity, Equity & Inclusion Strategy
Assist in ensuring the operation is compliant with all relevant standards and metrics included but not limited to environmental authorities' audits, Food Safety and Health and Safety external and internal audits and insurance audits.
Ensure all legislative training is adhered to and carried out effectively and efficiently and updated/retrained as required.
Comply with all other statutory and company regulations such as crisis, fire, bomb, and security regulations.
Report all faulty equipment, machinery, and service-ware to the management team.
Business development
Keep up to date with the new industry and food trends.
Research and evaluate new supplier and partnership possibilities.
Work closely with the Events & Programming Teams, assisting with sales, attending weekly BEO meetings, tastings, and any special events.
Work closely with the Operations teams to create special member events, cocktail classes, and any promotions.
To attend Operations and F&B meetings communicating all necessary information to your teams
Develop and communicate a departmental action plan to deliver continual improvements, increased revenue, and profit.
Identify ideas and resources that will enable the achievement and surpassing of financial targets.
Carry out regular competitor analyses to ensure The Conduit is at the forefront of the sector through its beverage offering.
Alongside your key duties you may be asked to complete other tasks as and when necessary and as required in line with business needs.
Key Characteristics
Above we have listed the skills we would like the Food & Beverage Manager to have. Below speaks more about the individuals abilities to match our company culture:
Has strong interpersonal skills needed to build trust amongst employees at all levels.
Is a natural leader who managers through partnership with colleagues?
Views and supports individual differences to build new ideas and innovations.
"Owns" problems rather than blaming them on others.
Encourages feedback on own behavior.
Aligned and committed to the vision of The Conduit and constantly looking for ways in your role to achieve our mission.
Skills & Experience
Ideally 2+ years as Food & Beverage manager in a multi-site or multi-level establishment
Experienced trainer, who encourages and develops their teams.
Systems knowledge of Micros, SevenRooms, STO, HARRI would be a distinct advantage.
Excellent written and oral communication
Passion for delivering excellent guest service.
Strong people skills and strong ability to work within a team.
Excellent organizational skills
Natural leadership abilities
Health & Safety qualified.
First Aid training

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