Vacancy: Food and Beverages Manager

Job Description

​Roles and Responsibilities

• Maintaining and enforcing HACCP and Standard Operating Procedures
  
  
  
  • Design, implement, and review Standard Operating procedures (SOPs) periodically to ensure they are relevant and enforceable
  
  
  • Train staff on the SOPs, ensuring every team member is clearly knows and follows SOPs related to his job
  
  
  • Monitor staff performance in accordance with the SOPs to ensure consistent service delivery
  
  
  
  

• Ensuring food safety and hygiene at all food and beverages outlets.


• Ensuring that HACCP international standards are kept in all F&B sections and outlets.

• Monitor and manage equipment in your department to ensure optimum usage at all times and prompt replacement of irreparable equipment
  
  
  
  • Carry out regular inspections to ensure all tools and equipment are in operable condition
  
  
  • Advise the General Manager on the latest technologies to improve efficiency
  
  
  • Advise management on replacement/repair requirements
  
  
  
  


• Monitoring and managing costs as per budget guidelines
  
  
  
  • Be the expert on food cost management in the hotel
  
  
  • Monitor food costs and advise management on any pricing adjustments
  
  
  • Query all special menu costing to ensure we remain profitable and competitive at all times
  
  
  • Conduct periodic menu planning and costing
  
  
  • Achieve food cost percentage and beverage cost percentage of not more than 30% and 25% respectively
  
  
  
  


• Ensuring appropriate handling and disposal of waste matter
  
  
  
  • As an eco-friendly hotel, ensure waste matter is handled as per guidelines
  
  
  • Recommend new and improved ways of handling wastewater and recycling when possible
  
  
  
  


• Creating an exciting guest experience and dealing with customer complaints and comments
  
  
  
  • Meeting and greeting customers
  
  
  • Serving VIP guests
  
  
  • Develop measures to attract new guests and maintain existing ones
  
  
  • Develop and manage a loyalty program
  
  
  • Ensure a customer feedback system is in place at all times at all customer touch-points
  
  
  • Proactively seek customer feedback and recommend ways to reduce negative feedback
  
  
  • Ensure customer complaints are handled promptly and effectively
  
  
  
  


• Recruiting, training and monitoring staff

• Plan and organize staff duties and rotations to ensure hotel standards are upheld at all times
  
  
  
  • Ensure appropriate staffing levels in the Hotel at all times
  
  
  • Ensure staff records are updated accurately and promptly
  
  
  • Monitor the leave and off schedules and ensure the Hotel policy is adhered to at all times
  
  
  • Identify training needs for all staff and ensure appropriate training is received
  
  
  • Ensure the Hotel is compliant with the employment law at all times
  
  
  • Develop and sustain a reward and recognition culture
  
  
  • Discipline staff as appropriate; in accordance with the law
  
  
  • Guide and direct staff as appropriate
  
  
  • Be a good example for staff at all times
  
  
  
  

• Supervising procurement, maintenance, supplies, renovations and furnishings
  
  
  
  • Ensure appropriate stock levels are maintained at all times, guided by the implementation of minimum and maximum stock levels for all outlets
  
  
  • Monitor procurement levels and query any anomalies
  
  
  • Constantly review procurement options and make recommendations to manage costs
  
  
  • Ensure items purchased are of good quality and state at all time
  
  
  • Ensure all outlets are always presentable as per guidelines
  
  
  • Ensure all products (food and drinks) are wholesome and no expired item is kept at any outlet or unit (except at the “quarantine section” of the central stores
  
  
  
  


• Maintaining statistical and financial records
  
  
  
  • Query Hotel reports and prepare appropriate management information in a timely and accurate manner
  
  
  • Present management with frequent updates on the performance of your outlets
  
  
  • Present daily flash report of stock balances for each outlet ensuring any shortage is paid for by the responsible staff on the same day whilst reporting the discrepancy to the General Manager
  
  
  
  


• Planning work schedules for individuals and teams
  
  
  
  • Monitor work levels and make appropriate staff changes as appropriate
  
  
  
  


• Ensuring entertainment in all outlets as well as events and conferences run smoothly
  
  
  
  • Be responsible for the entertainment schedules in all the outlets and ensure they run as scheduled
  
  
  • Lead the events teams and ensure all units are briefed appropriately
  
  
  • Ensure adequate supplies are available to handle all aspects of the events smoothly
  
  
  
  


• Managing stores and ensuring effective controls
  
  
  
  • Ensure all appropriate levels of control are upheld in each store and store managers/keepers are held responsible for anomalies
  
  
  • Inspect, check and review stock levels at all outlets on a daily basis
  
  
  
  


• Dealing with contractors and suppliers (vendors)


• Carrying out inspections of property and services


• Submission of detailed monthly reports covering all sections of the F&B department.


• Carry out any other duties as advised from time to time by the General Manager

Required Skills or Experience

• Exceptional competencies in menu-planning and costing


• Rounded competencies in Food and Beverage Management


• Creative capabilities in creating exciting experience in, using the available resources, to ensure growth in guests’ satisfaction throughout all the F&B outlets of the Hotel.


• Ability to work independently and self-motivating


• High-level of product-knowledge and attendant Sales and Marketing capabilities.


• Friendly interpersonal and guests’ management and interacting skills.


• Communications and diplomatic disposition.


• Leadership and bonding skills.


• IT Knowledge