Food & Beverage Manager

1) SCOPE OF WORKS:
Is to supervise and control all catering outlets in a hotel to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.
2) DUTIES AND RESPONSIBILITIES
• · Take full responsibility for the operation of F&B department.
• · Cooperate with related departments for preparing equipments/ food/items needed for the Function or event.
• · Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
• · Be fully conversant with all statutory requirements regarding a food and beverage operations, that all licenses, including special licenses, are timorously applied for and that the conditions affecting the issues of a liquor license are not jeopardized.
• · Ensure that regular stock takes are conducted.
• · To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
• · Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
• · Ensure that company and statutory hygiene standards are maintained in all areas.
• · Attend timely to customer complaints.
• · Hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effective.
• · To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
• · Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.
• Ensure that restaurants are clean and well maintained, that table appointments, including flower arrangements are impeccable.
• · Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
• · Ensure that bars are clean and stocked with the stipulated requirements.
• · Ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
• · Ensure that room service orders are executed promptly and that they comply with the required standards.
• · Ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manner.
• · Ensure the efficient running of the banqueting department and that all banqueting rooms are clean and tidy.
• · Hold the weekly/ monthly engineering department meeting.