Food and Beverage Manager
Food and Beverage Manager
Posted on :
13-09-2024
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1 Vacancy
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Job Description
The F& B Manager will be responsible for developing and maintaining a high service and food quality standard by upholding the policies and procedures of Masheda Palms. To ensure that the Hotel maintains an unparalleled dining experience for optimum guest satisfaction and for the maximization of sales revenue.
RESPONSIBILITIES AND DUTIES:
Have a full knowledge of and practice all of the occupational health and safety guidelines. Ensuring security health and safety is effective; monitoring and implementation of Hazard Analysis and Critical Control Points (HACCP) and Organizational Safety and Health (OSH).
Continuous review and implementation of Service; Food & Beverage Standards of Procedure.
Monitor food quality and quantity as it relates to portion control.
Check daily stock levels of all sections to ensure they are enough for each shift.
Ensure that all team members product knowledge and competence to deliver is at an excellent level.
Ensure all cashiering policies and procedures are followed.
Ensure all possible controls are in place to deter any cash or stock losses (pilferage).
Check deliveries to make sure that they meet client expectations.
Participate in the planning and conducting of theoretical and onthejob training.
Ensure the total supervision of all food and beverage team members.
Promote & sell the hotel in conjunction with the management & develop opportunities for repeat business.
Maintain the grooming standards of all employees and disciplining errant behavior.
Supervise the maintenance and cleanliness of the facility based on clean as you go policy to ensure guest comfort.
Ensure that all wastage items are fully recorded and explained.
Supervise monthly stocktakes for beverages both coffee and noncoffee together with the cost controller.
Maintain an open communication line with the executive chef heads of sections managers and Directors.
Perform any other relevant duties assigned by your supervisors.
KEY PERFORMANCE INDICATORS Increasing monthly sales by 15%
- Controlled food cost under 31% margin
- Seating Efficiency (hosting speed of seating cooking time service and clearing)
- Positive feedback from clients on customer service and food quality
- Well communicated and implemented Standards Of Procedure
- Well groomed efficient and motivated staff
- Harmonious working environment for staff
OUTPUTS
- Timely and regular reports to management: Budgetary targets and actual performance
- Monthly sectional requirements
- Training plan and outcomes
- Performance of different staff members and rotational schedules
- Guest feedback
- Menu performance in terms of increasing the daily average check to 30000/
- Minutes of outlet or sectional meetings/ activities held
Requirements
- Bachelor s Degree in Hospitality Management or Related Field.
- A minimum of five years of experience in a similar role with a wellestablished Hotel.
- Food Safety Certification (added advantage)
- Beverage Management Certification (added advantage)
- Hospitality Leadership Certification (added advantage)
- Strong Communication and Leadership Skills
- Flexibility and Adaptability
Employment Type
Full Time
Company Industry
Key Skills
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