Floor Manager Fb

**Job Purpose**

Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations and/or food and beverage service in the casino operations), with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage:
**Key Performance Areas**

Delivered F&B Plan implemention:

- Understand the Unit F&B strategy and align the development of objectives for the various outlets
- Provide input into the development of strategic objectives for the Unit’s F&B deliverables
- Manage the communication and achievement of F&B deliverables and milestones
- Conduct F&B product analyses and benchmark with leading F&B trends
- Conduct risk analyses i.t.o impact on short term profit margins vs. long term sustainability
- Communicate with all relevant Stakeholders internally at unit level
- Manage and allocate people and operational resources
- Facilitate marketing plans relative to food and beverage promotions in the outlets align implementation with EE, SD and procurement transformation processes so as to contribute towards BBBEE targets being achieved for the property

**Shift Management**:
Put in place staff scheduling and duty allocations to ensure maximum coverage

Handle shift briefings / handovers / shift reports

Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.

Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet

Report and resolve any issues experienced

Manage the control of stock and operating equipment as per SOP for the outlet

Cash-ups at the end of the shift

**Product Enhancement**:

- Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
- Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
- Provide product rationalisation on a regular basis or as required
- Motivate new product enhancements
- Compile action plans for the implementation of approved projects
- Measure ROI and performance on a regular basis

**Standards & Governance**:

- Monitor F&B standards and processes
- Align practices with new legislative compliance around health, hygiene, safety and the environment
- Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
- Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
- Encourage a waste management culture and ensure all staff are trained.
- Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

**People Management and Development**:

- Lead and motivate F&B employees and promote positive working relationships, direction and support
- Lead and facilitate departmental communication ensuring employee and management interaction
- Measure and monitor employee engagement
- Identify and monitor training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent management
- Develop staff competence levels to meet operational requirements (right fit for the job)
- Participate in the sourcing and selection of talent as per EE plan to build the future food and beverage talent pipeline
- Performance Manage and coach outlet managers to ensure KPA’s are achieved
- Manage employee relations within the F&B function (monthly meetings with Union - formalised, minuted, issues addressed).

**Budget Management**:

- Participate in the preparation of budget forecasts & controls
- Consolidate Capex requirements for specific outlets
- Guide and consolidate the completion of Cost of Sales reports including
- Theoretical COS per outlet for food & beverage respectively.
- Recipes - Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
- Food recipe - All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
- Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
- Cost control - oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance report to manage underperforming outlets in relation to COS

**Customer Relationship Management**:

- Provide input into the