Food and Beverage Director
2 months ago
Job Summary:
As a Food and Beverage Manager at Red Carnation Hotels, you will be responsible for leading the Food and Beverage team in delivering exceptional guest service while maintaining high financial standards.
Key Responsibilities:
- Lead and organize the Food and Beverage team to ensure high-quality service and efficient operations.
- Develop and implement strategies to drive revenue growth and improve profitability.
- Manage food and beverage inventory, ordering, and stock control to minimize waste and optimize costs.
- Implement and manage best practices for food and beverage service, including menu development, pricing, and promotions.
- Ensure compliance with health, safety, and security regulations and standards.
- Collaborate with the Executive Chef to develop menus and pricing strategies.
- Manage and control food and beverage costs, including beverage costs, to ensure they remain in line with budget.
Requirements:
- Diploma in Hotel or Food and Beverage Operations.
- At least 10 years of experience in a 5-star hotel or fine dining establishment.
- Computer literate with working knowledge of Microsoft Outlook, Word, and Excel.
- Exposure to a stock management system, such as FnBShop, advantageous.
- Ability to work flexible hours, weekends, and holidays.
Desired Qualifications:
- Food and Beverage management experience.
- WSET Wine Level 2 or similar advantageous.
- Fluency in Xhosa and/or Afrikaans advantageous.
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.
- To own and practice our "Top 12" Service Standards every day in every interpersonal encounter.
- To ensure that you are familiar with, and adhere to, the Hotel's code of conduct as set out in the Employee handbook.
- To seize opportunities to minimize our carbon footprint by reducing wastage as much as possible without compromising on guest service standards.
Management and Control:
- To manage the F&B team in accordance with Red Carnation Hotel Management principles.
- To ensure that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner.
- To be actively involved in the training and development of each team member.
- To apply the performance management and corrective action tools in accordance with the Hotel's Code of Conduct.
Day-to-Day Operations:
- To manage the day-to-day operations of the F&B department.
- To support the outlet management in the day-to-day operation.
- To develop Food & Beverage concepts, menus, and pricing together with the Executive Chef.
- To plan and execute food and beverage special events.
Stock Management:
- To manage and control food and beverage stock.
- To ensure that the beverage cost remains in line with budget.
- To implement and manage best practice for keeping wastage down to a minimum.
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