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Food Service Operations Manager

3 weeks ago

Umhlanga, KwaZulu-Natal, South Africa Red Carnation Hotels Full time

The successful candidate will oversee the day-to-day operations of our Ocean Terrace food and beverage department, ensuring that all duties are performed correctly and in a timely manner in accordance with our set standards. This includes supervising staff members and controlling allocated areas to achieve the highest standard of performance and service.

Minimum Requirements :

  1. A hotel school qualification or equivalent is preferred.
  2. Two years of experience in a similar position within a 4 or 5-star environment is required.
  3. Prior experience in food and beverage operations, including knowledge of culinary arts, food trends, and beverage service, is essential.
  4. Supervisory or managerial experience in a similar role is typically necessary.
  5. Knowledge of Micros point of sale system is also required.
  6. Proficiency in Microsoft Office is a must.

Key Attributes :

  1. Excellent verbal communication skills, with the ability to effectively listen and communicate with all levels of staff, management, and guests in English.
  2. Ability to make decisions and work independently.
  3. Outstanding organizational skills.
  4. Strong leadership abilities.

Key Responsibilities :

  1. Guest Satisfaction : Track guest survey scores related to food and beverage services, measuring satisfaction with fine dining experiences.
  2. Revenue and Profitability : Monitor monthly growth in food and beverage revenue and evaluate profitability, aiming for high margins.
  3. Menu Excellence : Introduce innovative menu items, measure sales, and monitor profitability of high-end and specialty beverages.
  4. Service Quality : Evaluate table turnover efficiency without compromising quality, maintaining an optimal ratio for attentive service.
  5. Banquet Management : Evaluate success of special events and banquets based on revenue and guest satisfaction, measuring event planning and execution efficiency.
  6. Waste Reduction and Sustainability : Set targets for reducing food and beverage waste, implement sustainability practices, and assess their effectiveness.
  7. Upselling and Cross-Selling : Measure success of upselling strategies to enhance guest spending, evaluating cross-selling initiatives across F&B offerings.
  8. Staff Training and Development : Invest in continuous training to maintain high service standards, tracking staff certifications in wine knowledge and culinary expertise.
  9. Mystery Shopper Scores : Use independent evaluations to measure adherence to service and quality standards, aiming for prestigious awards in hospitality.
  10. Revenue and Profitability : Track overall revenue generated from food and beverage sales, evaluating profitability by calculating profit margin.
  11. Inventory Management : Evaluate inventory usage and replacement efficiency, minimizing food and beverage waste.
  12. Staff Productivity : Assess staff utilization efficiency in relation to business demand, monitoring training hours provided for continuous improvement.
  13. Compliance and Quality : Ensure compliance with health and safety regulations, monitoring adherence to quality standards in food preparation and service.
  14. Wine and Beverage Program : Curate an impressive wine and beverage program complementing culinary offerings, training staff on wine pairing, and maintaining a well-stocked bar.
  15. Continuous Improvement : Identify areas for improvement, implementing initiatives to enhance overall efficiency and guest satisfaction, staying updated on industry trends, and incorporating best practices into operations.