Luxury Hotel in Camps Bay is looking for a Senior Food & Beverage Duty Manager to assist with leading and organizing the F&B team, ensuring highest guest service level whilst looking after the financial success of the business.
This position offers a high-paced, ever-changing environment with opportunities to apply your social skills daily as part of a highly effective team; whilst operating within clearly defined standards and expectations, where your generalist food and beverage expertise can be recognised.
Duties:
To assist with leading and organising the Food & Beverage team
Supporting the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak mealtimes.
Planning and executing food and beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue
Ensuring the Food & Beverage department is properly resourced with necessary operating equipment, consumables and beverage to ensure the team can efficiently deliver on the high service standards required
Ensuring that all stock is appropriately stored and controlled; and take responsibility for stock variances by following up and resolving them.
Ensuring that all revenue is properly generated and accounted for by controlling that all billing procedures are correctly applied so that all revenue is recorded; that cash-ups are completed according to procedure; and that all pricing is in line with budgeted.
To assist with managing the Food and Beverage team by ensuring constant floor presence during peak operational times
Interacting with both staff and guests in a constructive manner, fostering positive relationships
Taking personal responsibility for every guest and staff situation, seeing it through to its solution.
Nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence of your team and high levels of staff retention.
Involved in the training and development of team members by supporting their learning through on-the-job application and coaching
Applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct
Ensuring that staff are rostered according to the peaks and troughs of the business
Ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave
Recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.
Requirements:
Diploma in Hotel or Food & Beverage Management
At least 4 years’ experience in a 5* Hotel
Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel
Experience at operator level of a Point of Sales System (Micros advantageous)
Experience at operator level of a Stock Management System (FnBShop advantageous)
Opera experience
Highly presentable
Solid English verbal and written communication skills
Fluent with hospitality language and terminology, particularly food and beverage vocabulary
Exposure and understanding of restaurant financials
Experience with stock control, stock count and resolving of stock discrepancies
Experience in Service Recovery
Able to work flexible hours, weekends and holidays
