Food & Beverage Manager
7 months ago
**Title**: Food and Beverage Manager**
**Reporting to**: General Manager**
**Purpose of the job**
Looking to be the best at your passion, then why not join Jhb’s fastest growing country club. Showcase your experience, be different and leave your mark on a business looking to shine in its beauty and uniqueness. The Food & Beverage (“F&B”) Manager has the mandate to supervise and control all F&B operations which includes but is not limited to the successful and consistent management of the bar, halfway house, restaurants and all other catering functions through ongoing development and growth of sales, profits and reputation. The F&B manager must also ensure all menu’s fit in with the club’s target markets. To ensure smooth and efficient operations in the department to the standards laid down by The Club’s Management, maximising revenues, and profits to agreed budgetary limits as set by the General Manager and Committee.
**Roles and Responsibilities**
**Food and Beverage Operations**
- Ensure that waiters and bar staff are always correctly and smartly dressed, that they offer professional and courteous service to all customers.
- Ensure that Terrace Restaurant (including the deck), Halfway House, Kitchen, 1903, Function Bar and Padel are properly stocked, cleaned and maintained.
- Ensure the cleaning staff follow the daily cleaning routine and that the bathrooms, changerooms and all club premises including but not limited to the kitchen, restaurants, venues, reception and admin offices are clean and well maintained.
- Ensure that take-away orders are executed promptly and that they comply with the required standards.
- Ensure that an effective table reservation system is in operation for restaurant bookings.
- Ensure that company and statutory hygiene standards are maintained in all areas with the Health & Safety Officer.
- Ensure staff compliment matches expected daily clients and the waiters and bar staff understand their individual responsibilities and goals in accordance with KCC - SOP - F&B - Waiter Procedure Final.
**Stock Management**
- Ensure that the club’s profit margins are maintained at the required GP %, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash-up checks.
- Prepare proper a forecast and reach desired revenues for all F&B operations.
- Ensure that the correct instructions are issued to the stock controller when ordering consumable and non-consumable goods. Stock must be correctly stored and issued to the various departments by the stock controller and receptionist in accordance with KCC - SOP - F&B - Goods Ordering and Receiving Final.
- To ensure that procedures are strictly adhered to, that no invoices exceed the stipulated limit without prior approval and that written confirmation, purchase orders, or order numbers are on file.
- Maintaining effective cost control in all areas of the F&B department including staff hire. This forms part of the Food and Beverage SOP’s and must be adhered to by F&B and Events teams.
- Responsible for the final delivery of all F&B products in accordance with company´s standards and receipt process.
- Ensure that daily and monthly stock takes are conducted and that stock levels and variances are within an acceptable, agreed range and in accordance with KCC - SOP - F&B - Stock takes Final.
- To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
- To monitor daily variances when it comes to voids and wastages - KCC - SOP - Wastages Procedure Final.
- To monitor trends within the industry and make suggestions how these could be implemented as improvements in the catering operation.
**Management**
- Participate in the daily preparation meetings with chefs and events team for daily restaurant requirement and future functions as per KCC - SOP - Events - Planning and Execution Final.
- Check duty rosters in allocated areas, ensure coverage and monitor timekeeping, overtime and absenteeism.
- To circulate regularly throughout all F&B areas, maintaining a high profile with members, guests and staff. Be the face of front of house.
- To manage the front line of the kitchen on busy days and in the absence of a head chef.
- Effectively conclude face-to-face meetings with all staff that are under your management.
- Approve all F&B requisitions to ensure that they are prepared properly and placed in a timely manner in compliance with the club management instructions.
- Responsible for the overall implementation and consumption of all the club’s F&B polices and procedures pertaining to employees, work manuals, sanitation requirements, consumptions, costs, qualities and menus.
- Deal with complaints that are escalated promptly and always keep a calm demeanor.
- Design exceptional menus, purchase goods and continuously make necessary improvements to benefit the club through better compositions.
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