Position: Food & Beverage Manager
Scope and General Purpose:
The F&B Manager is responsible for the efficient operations of the Food and Beverage Division; by ensuring the highest quality of food and beverage service in the hotel.
He/She will also be responsible for maintaining departmental revenues and
profit margins, and will supervise and control all catering outlets in the
hotel to the required standards, within agreed budgetary limits and other
parameters.Scope and General Purpose:
The F&B Manager is responsible for the efficient operations of the Food and Beverage Division; by ensuring the highest quality of food and beverage service in the hotel.
Taking charge of banquet, catering, restaurant and kitchen facilities, F&B Manager will ensure company profitability and customer satisfaction.
He/She will manage the and monitor the production, preparation, and delivery of food.
Required to maintain close and frequent customers communication and use guests’ feedback to make necessary provisions to ensure overall satisfaction.
Main Duties and Responsibilities:
- To ensure
prompt, professional and efficient service of all food and beverage in the
service outlets and functions.
- To ensure that
profit margins are maintained, agreed costs are not exceeded through
effective control systems.
- To ensure that
restaurants and cloakrooms are clean and well maintained that table
appointments, including flower arrangements are impeccable.
- To ensure that
the F&B team are always correctly and smartly dressed, that they offer
professional and courteous service to their customers.
- To ensure that
bars and cloakrooms are clean and stocked with the stipulated
requirements.
- To develop and
oversee staff training to ensure that customers are served in a
professional and friendly manner.
- To ensure that
room service orders are executed promptly and that they comply to the
required standards.
- To ensure the
efficient running of the banqueting department and that all banqueting
rooms, including cloakrooms, are clean and tidy.
- To ensure that
consumable and non-consumable goods are ordered, correctly stored and
issued to the various departments.
- To ensure that
staffing levels are correct and to agreed standards and are not exceeded
without prior consultation.
- To ensure that
company and statutory hygiene standards are maintained in all areas.
- To attend
promptly to customer complaints and ensure that they are resolved
effectively.
- To ensure that
reports and administration requirements are submitted when required.
- To ensure that
the Back of the House Department operates effectively and efficiently.
- To hold regular
performance appraisals with all management staff, identifying areas for
development and training needs, and ensuring that this training is
effected.
Knowledge, Skills and Abilities Required
- University
degree or College Diploma in Hotel Management with four (4) years
experience in a similar position
- Demonstrated
quality management and leadership skills, good judgment and common sense
- Strong
communication and report writing skills
- Sharp minded,
problem solving, decision making and interpersonal skills
- Excellent
customer service, team building and conflict resolution skills
- Good
understanding of basic accounting principles
- Good
organizational and time management skills, with ability to set priorities
for self and the team.
- Excellent
computer knowledge
If you are interested and meet the above qualifications please
send your CV and application letter to: safari.host@gmail.com
Closing date for receiving applications is 13th April 2012.
Only shortlisted applicants will be contacted.
Closing date for receiving applications is 13th April 2012.
Only shortlisted applicants will be contacted.
