Food and Beverage Operations Manager

3 weeks ago


Durban, KwaZulu-Natal, South Africa Red Carnation Hotels Full time
Key Responsibilities:

Guest Satisfaction
  1. Aggregate scores from guest surveys or reviews related to food and beverage services
  2. Measure satisfaction with the fine dining experience, if applicable

Revenue and Profitability
  1. Track the monthly growth in food and beverage revenue
  2. Evaluate the profitability of the food and beverage department, aiming for high margins

Menu Excellence
  1. Introduce and measure the success of innovative and unique menu items
  2. Monitor sales and profitability of high-end and specialty beverages

Service Quality
  1. Evaluate the efficiency of service in turning over the tables without compromising quality
  2. Maintain an optimal ratio to ensure attentive service

Event and Banqueting Management
  1. Evaluate the success of special events and banquets in terms of revenue and guest satisfaction
  2. Event Execution Efficiency: Measure the efficiency of event planning and execution

Waste Reduction and Sustainability
  1. Waste Reduction targets: Set and monitor targets for reducing food and beverage wastage
  2. Sustainability Initiatives: Implement and assess sustainability practices in food and beverage operations

Upselling and Cross-selling
  1. Measure the success of upselling strategies to enhance guest spending
  2. Evaluate the success of cross-selling initiatives across different F&B offerings

Staff Training and Development
  1. Invest in continuous training to maintain high service standards
  2. Track staff certifications in areas like wine knowledge or culinary expertise

Mystery Shopper Scores
  1. Mystery Shopper Evaluations: Use independent evaluations to measure adherence to service and quality standards

Awards and Recognition
  1. Aim for and measure the attainment of prestigious awards in the hospitality industry
  2. Acknowledge and track staff members receiving accolades and recognition

Revenue and Profitability
  1. Measure the overall revenue generated from food and beverage sales
  2. Evaluate the profitability of the food and beverage department by calculating the profit margin

Inventory Management
  1. Evaluate how quickly inventory is used and replaced
  2. Efforts to minimize food and beverage wastage

Staff Productivity
  1. Assess the efficiency of staff utilisation in relation to business demand
  2. Monitor the training hours provided to staff for continuous improvement

Compliance and Quality
  1. Ensure compliance with health and safety regulations
  2. Monitor adherence to quality standards in food and beverage preparation and service

Wine and Beverage Program
  1. Curating an impressive wine and beverage program to complement the culinary offerings
  2. Training staff on wine pairing and maintaining a well-stocked bar

Continuous Improvement
  1. Identifying areas of improvement and implementing initiatives to enhance overall efficiency and guest satisfaction
  2. Staying updated on industry trends and incorporating best practices into operation


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