Food and Beverage Operations Manager
MAIN PURPOSE OF THE JOB:
Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. proactively driving strategies to effect product enhancements and operating efficiencies – achieving optimum financial returns, whilst ensuring highest levels of Employee and guest satisfaction
MAIN DUTIES AND RESPONSIBILITIES
- Participate in the preparation of the annual departmental operating budget and financial plans.
- Monitor budget and control expenses with a focus on food, beverage, and labour costs.
- Communicate all revenue targets to all leaders and support all employees to reach the collective goals.
- Create action plans in response to revenue results to improve on target areas as indicated by the results.
- Adjust Payroll and other expenses according to business mix anticipated
- Adjust operations according to business mix, without loss of quality or established standards
- Analyse daily and monthly results and implement strategies to improve Average Checks, Covers and profitability
- In partnership with the Events team, identify additional sales opportunities to enhance revenue.
- Drive promotions that deliver great dining experiences for guests at a good value.
- Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions.
- Monitor local competitors and industry trends.
- Ensure all credit and financial transactions are handled in a secure manner.
- Work closely with key suppliers, ensuring the best quality products and favourable pricing.
- Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members.
- Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
- Educate and train all team members in compliance with local laws and safety regulations. Particpate and lead training sessions and act as an example for performance standards.
- Ensure employees are properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.
- Conduct reviews & appraisals with direct reports, providing guidance towards personal competency & technical training & development opportunities
- Conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis
- In conjunction with HR Manager and Group Training Manager, develop and implement Training programme for F&B Department
- Active participation in all parts of the recruitment process – screening applications, interviewing and offer.
- Value the significant benefits of employee retention and support all programmes that focus on this area.
- Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
- Ensure that all food and beverage facilities space are cleaned, vacuumed and properly stocked according to anticipated business volume.
- Notify engineering immediately of any maintenance and repair needs.
- Establish and achieve quality and guest satisfaction goals.
- Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
- Review and approve menu design and concepts with Executive Chef.
- Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
- Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
- Create action plans in response to Guest Service /Employee Satisfaction Survey’s to maintain and improve on topics as indicated by the results.
- Perform other duties as assigned. May also serve as manager on duty.
For a full jobs description or for additional information, please contact Anne Callinan, Human Resources Manager.