Head of Food
3 weeks ago
**The main purpose**:To manage the overall day to day Food and Beverage operations i.e., Front and Back of House activities within the CTICC. Management of all related Food and Beverage costs e.g., staffing costs, food, and beverage costs to ensure productivity. Managing customer expectations and maintaining consistency in the Food and Beverage service. Responsible for increasing food and beverage revenues, improving margins, and improving Food and Beverage operations at the CTICC.
**Reporting To The**:General Manager: Food and Beverage Operations
**Key responsibilities will include but are not limited to**:
**1. Management of the Food and Beverage Front of House and Back of House Operations**
- Ensure that the F&B strategy is implemented and executed in line with the approved company directives
- Work very close with the Executive Chef and report any food requirements from clients to the Executive Chef to ensure seamless operation and achieve desired set targets
- Responsible for the management of day-to-day operations of FOH and BOH including staff and events
- Responsible for a high standard of the Food and Beverage product, service, set ups and equipment
- Ensure Coffee Shops, Restaurants, Banqueting, Beverage, BOH and Public Risk Catering operations adheres to departmental, and company approved strategies and directive
- Direct and manage the Beverage and Restaurant Manager to ensure efficient service in the bars is executed for all events
- Direct and manage the Banqueting and Back of House Manager to ensure efficient service is executed for all events
- Acquire correct variance reports from the Beverage Manager and report on irregularities
- Manage the operating equipment assets and ensure accurate annual asset verification are performed and variances are investigated with the help of the Banqueting and Back of House Manager
- Ensure accurate monthly, quarterly, and annual inventory counts are performed and variances are investigated
- Ensure direct reports are following up on breakages and losses and corrective action is taken when abuse has been found
- Monitor that the Food and Beverage department operates according to set Standard Operating Procedures
- Maintain customer satisfaction and take appropriate action on customer complaints
- Assess the direct reports on the basis of organisational requirements and recommend training need analysis
- Ensure the managers assess the rest of the staff on the basis of organisational requirements and recommend training need analysis
- Plan thoroughly on adequate and appropriate F&B services for all events
- Check for correctness and forward ESM reports and ensure these are sent to the independent service provider who conducts interviews with clients on customer satisfaction
- Have direct client contact and involvement
- Ensure non-conformances to SLA by suppliers are recorded and reported
- Ensure that the direct reports managers conduct monthly meetings with suppliers and monitor the performance according to the SLAs with the service providers and measure their performance
- Ensure that the CTICC’s standards are upheld by all staff in the department
- Ensure high level of customer satisfaction and productivity is achieved within the F&B department
- Keeping up to date with food and beverages trends and best practices
- Update the Cuisine and Beverage manual with the Executive Chef and the Beverage and Restaurant Manager and ensure that the prices are correct
- Update the client and other manuals ensuring that the prices are correct
- Attend pre-con and debrief meetings with clients and to ensure events are executed in a seamless manner
- Attend monthly meetings with other departmental heads (MANCO) members to address and discuss operational and strategic issues
**2. Income and expenditure management**
- Prepare, implement, manage and control agreed OPEX and CAPEX budgets
- Motivate and recommend for departmental capital expenditure, maintenance, and repair of broken assets in line with approved budgets
- Prepare monthly, quarterly, and annual management reports as and when required
- Monitor performance of service providers and report any non-conformances
- Maximize net profit
- Manage profit margins
- Manage and ensure that all costs are in line with revenues i.e., staffing, beverage, chemicals, consumables, and food costs of sales
- Manage and put plans in place to improve F&B revenue and improve costs
- Ensure department achieves set strategic, business, operational and financial objectives within approved budgets
- Ensure departmental and Company objectives are met
- Estimate F&B requirements and monitor that the direct costs are in line with revenues implementing corrective measures when not in line
- Ensure and monitor that the Beverage and Restaurant Manager, Banqueting and BOH manager, are managing the labour, food, beverage, chemicals, consumables, and other departmental costs in line with revenues and implement corrective action where necessar
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