Senior Food and Beverage Manager

6 months ago

Camps Bay, South Africa The Twelve Apostles Hotel and Spa Full time

**Job Purpose**:
Leading and organising the Food and Beverage Team ensuring highest guest service level in accordance with RCH Standards whilst looking after the financial success of the business.

**Employee Value Proposition**:
**Organisational Positioning**:

- **Department**:Food and Beverage
- **Reporting to**:Hotel Manager
- **Location**:The Twelve Apostles Hotel Premises

**Minimum Experience and Qualification Required**:

- Diploma in Hotel or Food and beverage Operations
- Must have at least 10 years experience in a 5* Hotel or Fine Dining Establishment
- Computer literate with working knowledge of Microsoft Outlook, Word and Excel
- Exposure to a stock Management System - FnBShop advantageous
- Neat with high regard for personal hygiene and presentation
- Solid English verbal communication skills
- Experience in F&B administration, food ordering and stock and cost control
- Proven ability to train and manage people
- Proven ability to be creative and innovative new revenue generating ideas.
- Able to work flexible hours, weekends and holidays

**Minimum Experience and Qualification Desired**:

- Diploma in Hotel or Food and beverage Operations
- Food and Beverage management experience
- WSET Wine Level 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.
- 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 bu

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