FOOD AND BEVERAGES MANAGER

The duties of a Food and Beverage Manager include managing daily operations, developing menus, maintaining quality standards, overseeing staff training, monitoring inventory and cost control, ensuring compliance with health and safety regulations, and providing excellent customer service.

Job Description

1. 1     Co-ordinate the formulation of Annual Marketing Plan to establish a list of marketingactivities in line with the compilation of the Annual Business Plan.

1. 2.      Directs and controls all subordinate Food and Beverage staff to ensure that all day to- day operational matters are handled on time and guest expectations are met.

1. 3.      Oversees the quality, consistency, and presentation in all outlets to ensure thatthey conform to the requisite standards and meet or exceed customer expectations.

1.4.  Oversees the service standards of all outlets ensuring that they conform to there quisite   standards and meet or exceed customer expectations.

1. 5.      Prepares, communicates and implements in conjunction with the Executive Chefanannual Food and Beverage promotion plan for all restaurants.

1. 6.      Prepares, communicates and implements in conjunction with the Executive Chefannual menu change cycle for all restaurants.

1. 7.      Ensures the implementation and maintenance of OE par stocks in all outletsandoversees inventory taking and control.

1. 8.      Ensures the implementation and maintenance of beverage par stocks in all outletsandoversees inventory taking and control.  

1. 9.      Responsible for all Food and Beverage pricing, maximising outlet profitabilitywhilemaintaining value for money principles.

1. 10.   Assists in the preparation of the hotel’s annual budget, and more specificallypreparesmonitors and controls the hotel’s Food and Beverage budget.

1. 11.   Oversees the standards of cleanliness and hygiene in all Food and Beverage areasand takes appropriate action where necessary.

1. 12.   Oversees the standards of and maintenance in all Food and Beverage areas andtakes appropriate action where necessary.

1. 13.   Maintain efficient administration preparing and submitting operational reports on time.

1. 14.   Ensures that employees are selected, trained, evaluated and rewarded in compliancewith existing employee management systems.

1. 15.    Coaches, counsels, disciplines and develops subordinate employees.

1. 16.   Assumes full responsibility for planning, organizing, and supervising thedevelopment,implementation, and administration of recreation programs

1. 17.   Supports the Corporate Social Responsibility program of the Group through thedevelopment and implementation of policies and programs that contribute toenvironment-friendly practices in the hotel.

1. 18.   Contributes to due diligence efforts and risk management activities for existing andfuture projects.

1. D.   GENERAL

1. 1.      Contributes to the morale of the hotel by maintaining effective working relationshipswithhotel colleagues.

1. 2.      Performs any additional duties as directed by the General Manager.

1. 3.      Stays current with developments in the hotel industry, and specifically Food andBeverage, and makes appropriate suggestions and recommendations to theGeneral Manager.

1. 4.      Is fully conversant with all health and safety, fire and emergency procedures.

1. 5.      Maintains a high standard of personal hygiene, dress, uniform and body language.

1. 6.      Is polite and professional in any situation where the image or reputation of the hotel isrepresented.

1. 7.      Attends meetings and training as required by the General Manager.

1. 8.      Ensures that all activities are carried out honestly, ethically and within the parametersoflaw.

1. 9.      Interacts with guests actively soliciting their feedback