Job SummaryEnsure the smooth running of all outlets and that budgeted sales and profit margins are achieved; ensure continuous monitoring, maintaining, and improving of standards.Key Duties and ResponsibilitiesCompliance with workplace policies, rules, procedures, and standards.Familiarity with workplace policies, rules, procedures, and standards.Upgrade and implement new policies and procedures as required.FinanceMonitor and maintain all selling prices throughout the F&B Department.Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.Implement action plans for areas showing stock shortages.Coordinate accurate and procedural Service Charge distributions as per agreed Policy and Procedure.Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department.Conduct quarterly Market Related Pricing research and make recommendations.Maximize Food & Beverage Profitability in the outlets.Performance ManagementCoordinate the appointment, development, and appraisal of all Food & Beverage associates.Assist with all Human Resources-related functions, including Industrial Relations and Training.Investigate and address cases of misconduct and incapacity.Handle Individual Disciplinary Hearings and Grievances.Monitor that disciplinary and grievance actions are consistently applied across all F&B Departments.Handle conflicts among associates and management.Participate in Employee Motivational Projects.Monitor staff compliance with Job Profiles.Conduct meetings with Staff and Management.Ensure application of the Company's Labour Relations Policy.Assess efficiency of Departments' Standard Operating Procedures and amend if necessary.Assist in completion of monthly performance appraisals.Assist with objective setting for associates.Identify top achievers in outlets.Participate in Active Decision-Making Processes with associates.Monitor full Job Flexibility among all outlets.Improve Communication between all outlets.Operation Performance and PlanningEnsure each service period achieves a 95% result upon Mystery Guest Audit.In conjunction with the Executive Chef, coordinate all Kitchen activities.Ensure hygiene standards are maintained with the Executive Chef and Chief Steward.Coordinate overall planning of Food Production.Ensure effective Communication with other Departments.Identify Training Needs.Drive maximum profitability and effectiveness while maintaining high standards.Control Operating Equipment related to F&B operations.Ensure adherence to Health and Safety Rules and Regulations as determined by law.Ensure regular Departmental Meetings are held.Maintain operational standards and their development.Monitor, Report, and Resolve guest complaints, providing feedback to the F&B Director.Perform any other reasonable requests and duties required by F&B Management.EquipmentEnsure all F&B operational equipment is in good working order.Liaise with Maintenance regarding preventative maintenance of all F&B operating equipment.Customer ServiceLiaise daily with the Executive Chef to ensure high-quality presentation of all food items.Standardize service in all Beverage Departments.Ensure ongoing promotions throughout the F&B Department to increase revenues.Create rapport with all customers on an ongoing basis.Maintain the highest standard of customer service by all staff at all times.Assist in improving customer requests whenever required.Marketing / PromotionsApply effective Yield Management in the conference and Banqueting department.Plan promotions.Develop special packages.Provide input for the compilation of Seasonal, weekly, and Weekend Entertainment Programs.Collect and record guest feedback and build a guest database for advertising and marketing.Time ManagementRoster staff according to business levels.Monitor Associate Transport.Manage working hours and attendance of staff.Assist in monitoring off days for HODs.Control Leave Liability for all Outlets.Monitor Family Responsibility and Sick Leave.Highlight and take action against abuse of sick leave or absenteeism and report to F&B management.Training and DevelopmentIdentify training and development needs of all F&B Supervisors and staff, and develop required programs.Conduct quarterly development interviews with associates, assisting HODs in identifying staff needs.Ensure training and development needs are addressed in conjunction with the Training Department.Monitor and ensure that all Time Books and Payroll are up to date and accurately completed.Ensure regular meetings are held with all staff within the Department.Maintain high standards of appearance for all F&B staff.Assess compliance to standards and provide on-the-job guidance/training to address gaps.Encourage a Problem Solving, Own the Problem attitude (Empowerment).Facilitate On Job Training and cross-training of Assistant Outlet Managers and Supervisors.GeneralLiaise with Ops Surveillance to ensure adherence to operational procedures.Ensure corrective action is taken for F&B staff where necessary.Follow up on investigations in liaison with Surveillance.Ensure all F&B stock is secured according to procedure at all times.Conduct weekly health and hygiene inspections of all food outlets, BOH areas, and bars.Implement a weekly cleaning program for all F&B outlets and follow up regularly.In conjunction with the Chef and Chief Steward, maintain hygienic standards in BOH areas as per health regulations.Liaise with contractors to ensure contract agreements are maintained and conduct spot checks when required.Be present during peak hours to monitor service standards and presentation compliance with policies and procedures.Standard DutiesMaintain thorough knowledge of all facilities and services offered by the hotel.Exhibit high standards of appearance and social skills according to company policy.Work harmoniously with all staff and departments related to the operation.Attend training as required.Familiarize with the staff handbook, house rules, fire and security procedures.Perform any other duties as directed by the F&B Director.Be available to work overtime at the request of F&B Management.Thank you for applying with RareCruit!Follow us on social media for the latest jobs, trends, and market insights:Website:
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