F&B Bar Manager

7 months ago

Cape Town, South Africa Red Carnation Hotels Full time

Lounge Manager

  Job Purpose :

To lead, manage andsupport the Leopard Bar / Restaurant operations and Mini Bar service on aday-to-day basis.

Employee Value Proposition:

This challengingposition offers variety and freedom from repetition and opportunities to beassertive within the dynamics of a strong team where you meet and interact withnew people daily; whilst operating within clearly defined standards andexpectations; where your specialised bar / restaurant expertise can berecognised.

Organisational Positioning:

· Department: Food and Beverage Department

· Reporting to: Food and Beverage Manager

· Location: The Twelve Apostles Hotel Premises

Key Performance Objectives :

· To be a Red Carnation HotelAmbassador by:

- actively living our company mission and values and strivingto deliver on our promise of “No Request too Large; No Detail too Small” at alltimes

- owning and practicing our “Top 12” Service Standards everyday in every interpersonal encounter whether with guests, colleagues orsuppliers

- ensuring that you are familiar with, and adhere to, theHotel’s code of conduct as set out in the Employee handbook

- creatively seeking opportunities to surprise and delightour guests by actively listening to them and building positive relationshipsand emotional connections

- working together with your manager and team to be aseffective and productive as possible by accepting constructive feedback andembracing all training and development opportunities made available to you

- being aware of the emergency evacuation, security and fireprocedures of the Hotel and to be constantly vigilant of the health, safety andsecurity aspects; and reporting any risks to the Health and Safety Chairpersonand/or Security Manager

- to actively seize opportunities to minimise our carbonfootprint by reducing wastage as much as possible without compromising on guestservice standards

- to be happy in your work environment, to make constructiveobservations to improve working conditions and maintain a culture of teamworkand guest orientated service

· To manage theLeopard Bar / Restaurant Team in accordance with Red Carnation Hotel Managementprinciples by:

- ensuring constant floor presence during peak operationaltimes; interacting with both staff and guests in a constructive manner,fostering positive relationships; and by taking personal responsibility forevery guest and staff situation, seeing it through to its solution.

- ensuring that all 1:1s and appraisals are completedtimeously in accordance with the Hotel Communication Planner with the aim ofnurturing a positive and honest relationship with employees with the goal ofachieving the highest performance of excellence out of your team and highlevels of staff retention.

- being actively involved in the training and development ofeach team member by supporting their learning through on-the-job applicationand coaching, making them available for all appropriate training opportunitiesand holding the team member to account for the learning that they havesuccessfully assimilated.

- applying the performance management and corrective actiontools in accordance with the Hotel’s Code of Conduct with the aim of exhaustingall opportunities to correct and support staff before utilising avenues foremployment termination.

- ensuring that staff are rostered according to thepeaks and troughs of the business; ensuring that there is always sufficientlabour available to meet our high guest service standards while keeping labour coststo a minimum; and ensuring that all staff are afforded time to take sufficientrest by scheduling off days and leave in a manner that allows for work/lifebalance and high levels of morale and productivity; and ensuring there isroster flexibility to adapt to unscheduled absences like sick leave and familyresponsibility leave; and recording all attendance correctly and timeously onNet TimeSheet.

- recommending updates to hotel policies and procedures, inorder to maintain high standards and provide the best possible service toguests, and implement improvements where required.

· To supportand lead the Leopard Bar / Restaurant team by:

- managing staff and the outlet operation on a day-to-daybasis ensuring that:

oGuest Service is in accordance with Red CarnationHotels standards

oMise en place requirements are completed in accordancewith SOP

oOperating Equipment is correctly managed to ensuresufficient stock and minimal breakages

oTo ensure that whenever necessary corrective action istaken when staff do not meet the standards

- ensuring that beverage stock movement is correctly andaccurately tracked; as well as captured on FnBShop

- ensuring end of service cash-ups and float management arecompleted in accordance with SOP

- co-ordinating special requests and extraordinary tasks inaccordance with SOP

- monitoring and reporting cover counts and average spendtrends

- actively proposing promotional ideas on a regular basis aswell as actively driving the sales and upselling culture of the restaurant toensure an exceptional guest experience and the financial health of the business

- ensure that all guest enquires are responded to within theresponse guidelines of Red Carnation Hotels

NB: Preference will be given to employees from the designated groupswith the provisions of employment equity act, no. 55 of 1998, sisa internalrecruitment policy as well as units employment equity plans.

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