Position: F&B Services Manager
Department: F&B
Reports to: Director of Operations
Scope of Position:
Reports to: Director of Operations
Scope of Position:
Responsibilities:
- To ensure the
prompt and efficient service of all meals, snacks, functions and beverages
to the required standards.
- To 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.
- To ensure that
restaurants and cloakrooms 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.
- To ensure that
barmen are well trained, correctly and smartly dressed and serve their
customers in a professional and friendly manner.
- To ensure that
room service orders are executed promptly and that they comply with the
required standards.
- To ensure that
room service colleagues are correctly and smartly dressed and serve their
customers in a professional and friendly manner.
- To ensure that
consumable and non-consumable goods are ordered, correctly stored and
issued to the various F&B sections.
- 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
timeously to customer complaints.
- To hold regular
performance appraisals with all management colleagues, identifying areas
for Ensure all grooming, spot check and temperature control sheets are
filled as required
- Identify
development and training needs among F&B colleagues and ensuring that
this training is effected.
- To ensure that
regular stock takes are conducted.
- To prepare and
submit on the required format all information necessary for budgeting
purposes, timeously and accurately.
- To ensure that
an effective table reservation system is in operation.
- To circulate
throughout all restaurants, bars and banqueting departments, maintaining a
high profile with customers and colleagues.
- To be fully
aware of trends in the industry and make suggestions for improvement of
the catering operation.
- To carry out or
ensure that regular On-the-Job Training is taking place to agreed
standards.
- Performs any
other reasonable duties as required by the department head.
Qualifications:
- Diploma or
degree in business management or tourism related field would be an asset
- 2 years of
culinary experience in a 5 star luxury hotel environment
- Strong
supervisory and communication skills
- Food Hygiene and
Safety trained
- Knowledge of
relevant equipment, policies, procedures, and strategies to promote
effective local, state, or national security operations for the protection
of people, data, property, and institutions.
- Leadership
skills
- Flexibility
- Adaptability
- Inventory
management
- Conflict
resolution
- Ability to work
under pressure
- Ability to
multi-task
- Good
organizational skills
- Enthusiastic and
with outgoing personality who is very guest driven
To apply
Please send your curriculum vitae to
recruitment@careerdirections.co.ke before Monday 8th April 2013 indicating the
minimum salary expectation on the subject line.
