Food & Beverage Manager

Job Purpose :

Leadingand organising the Food and Beverage Team ensuring highest guest service levelin accordance with RCH Standards whilst looking after the financial success ofthe business.

Employee Value Proposition:
Thisposition offers a high-paced, ever-changing environment with opportunities toapply your social skills on a daily basis as part of a highly effective team;whilst operating within clearly defined standards and expectations; where yourgeneralist food and beverage expertise can be recognised

Organisational Positioning:

· Department: Food and Beverage

· Reportingto: Hotel Manager

· Location: The Twelve Apostles Hotel Premises

Minimum Experience andQualification Required :

· Diploma in Hotelor Food and beverage Operations

· Must have atleast 10 years experience in a 5* Hotel or Fine Dining Establishment

· Computerliterate with working knowledge of Microsoft Outlook, Word and Excel

· Exposure toa stock Management System – FnBShop advantageous

· Neat withhigh regard for personal hygiene and presentation

· SolidEnglish verbal communication skills

· Understandingand application of basic math calculations

· Experiencein F&B administration, food ordering and stock and cost control

· Provenability to train and manage people

· Provenability to be creative and innovative new revenue generating ideas.

· Able to workflexible hours, weekends and holidays

Minimum Experience andQualification Desired :

· Diploma in Hotelor Food and beverage Operations

· Food andBeverage management experience

· WSET WineLevel 2 or similar advantageous

· Exposure to F'nBShop and Micros advantageous

· Fluency in Xhosa and/or Afrikaans advantageous

Key Performance Objectives :

To be a Red Carnation Hotel Ambassador by:

·actively living our company mission and values and striving to deliver on our promise of "No Request too Large; No Detail too Small" at all times

· owning and practicing our "Top 12" Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers

· ensuring that you a familiar with, and adhere to, the Hotel's code of conduct as set out in the Employee handbook

· creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections

· working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you

· being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager

· to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards

· to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service.

To manage the F&B Team in accordance with Red Carnation Hotel Management principles by:

· ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.

· ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.

· being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.

· applying the performance management and corrective action tools in accordance with the Hotel's Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.

· 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.

· Take an active role in the OPCO committee and when required lead as chairman

To manage the day-to-day operations of the F&B department by:

· Supporting the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak meal times.

· Developing Food & Beverage concepts, menus and pricing together with the Executive Chef; and ensuring the successful planning and execution thereof in order to drive revenue and PR throughout the department.

· Planning and executing food and Beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue and PR throughout the department.

· Ensuring the Food & Beverage department is properly resourced with necessary operating equipment, consumables, staff and beverage to ensure the team can efficiently deliver on the high service standards required; and 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 %GP.

· Managing operating costs in accordance with budgetary requirements.

To manage and control Food and Beverage stock by:

· To ensure that the beverage cost remains in line with budget

· To implement and manage best practice for keeping wastage down to a minimum

· Responsible to ensure that the cellar store, freezer, chemical room and gas room are managed and controlled in line with Hotel stock control practices ensuring sufficient stock, minimal wastage and best pricing.

· To ensure that all purchase orders are checked by a senior member of the F&B team and that the Food and Beverage Cost controller and Store man manages the stock store correctly; and where necessary ensure they receive assistance.

· Ensure the smooth running of monthly Food and Beverage stock take.

To assume the duties of the Hotel Week-end Manager-on-Duty as and when required ensuring:

· attendance of the Morning Meeting

· a floor-to-floor inspection is undertaken of the entire hotel on both mornings and any challenges are addressed

· presence and support in the Food and Beverage outlets and the Front Office lobby during peak periods

· all food displays are checked and photographed and well presented

· at least three VIP room checks are completed on each day together with the Housekeeping Manager on duty ensuring that rooms have been prepared in accordance with Carnation Hotel standards

· the rooming procedure; and food and beverage service (light meals, in-room dining, breakfast & beverage service) are tested against Red Carnation Hotel standards

· your room and its facilities are used and tested against Red Carnation Hotel standards as well as practical recommendations that may not fall under the remit of the Red Carnation Standards

· a thorough report of the week-end inspections, challenges and successes with photographic evidence is submitted to the Executive team by end of business the Monday immediately after the Week-end Manager-on-Duty shift.