Food & Drink Operations Manager

3 weeks ago


Umhlanga, South Africa Red Carnation Hotels Full time
JOB PURPOSE:  Lead and coordinate the Food and Beverage Team, establishing and upholding standards, and continuously seeking ways to enhance them while adhering to budget and gross profit targets.  Operate in accordance with the policies and procedures outlined in the standard operation manual.  Strategically plan work hours to align with business peaks ensuring presence during high-volume or operationally challenging periods such as evenings, weekends, and public holidays.  ORGANISATIONAL POSITIONING:  Department: Food & Beverage DepartmentReporting to: Food & Beverage Manager Location: The Oyster Box Hotel  Minimum Requirements:   Hospitality related qualification essential  Must have at least 5 years’ experience as a Food and Beverage Manager at a 5-star establishment   Traceable track record of leading a successful Food and Beverage team  Experience of working within a leading hotel of the world  Computer literate – working knowledge of Micros and Opera advantageous  Good financial understanding inclusive of control of cost of sales, budgeting and management of the departmental budget.  Able to work flexible hours as per the operational requirements  Personal Attributes:  Ability to work within a fast paced environment.  Strategic big picture thinking with strong technical knowledge relating to food and beverage.  Highly motivated, independent and a calculated decision maker  Influential, firm, direct and self-assured communication skills  Ability to maintain control of the department with ease  Well presented, honest, enthusiastic and professional  Able to perform multiple activities simultaneously  Ability to motivate and inspire team towards the Hotel’s goals  Key Responsibilities:  1. Financial Management:  Developing and managing budgets for the food and beverage department.  Implementing strategies to control costs without compromising quality.  Maximising profitability through pricing strategies and cost management.  2. Menu Planning and Development:  Collaborating with chefs to create appealing and profitable menus.  Setting prices that reflect the cost of ingredients, overhead, and desired profit margins.  Adapting menus to seasonal changes and trends.  3. Quality Control:  Ensuring the consistency and quality of food and beverages.  Monitoring and maintaining high standards of customer service.  Ensuring compliance with health and safety regulations.  4. Operational Efficiency:  Streamlining processes to enhance efficiency.  Overseeing inventory levels, ordering, and minimising wastage.  Managing relationships with suppliers to ensure timely and quality deliveries.  5. Staff Management and Training:  Recruitment of staff to meet performance standards.  Developing and managing staff schedules.  Conducting performance reviews and addressing any issues.  6. Customer Relations:  Managing customer feedback and implementing improvements. Ensuring high levels of customer satisfaction through excellent service.  7. Marketing and Promotion:  Planning and executing promotions to attract customers.  Collaborating with marketing teams to drive business.  8. Technology Integration:  POS Systems: Implementing and optimizing Point of Sale systems for efficiency.  9. Compliance and Safety:  Ensuring compliance with health and safety regulations.  Overseeing the maintenance of necessary licenses and permits.

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