Food and Beverage Manager

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Food & Beverage

Key Responsibilities

In charge of the daily operations of the Restaurant, Bar and Kitchen teams.
Provide daily updates on operations.
Streamline operations to ensure effectiveness and efficiency in the use of available resources.
Support the production and costing of menus and new dishes for the restaurant and special events.
Check event booking volumes and the allocation of resources and staff through weekly planning and rotas.
Participate in the recruitment, selection and training of new staff.
Identify training, mentoring & personal development needs for department staff.
Ensure all standard operating procedures are adhered to and robust monitoring procedures are in place.
Lead by example and ensure that the team is motivated to deliver customer focused and sales driven service.
Address any performance and competency issues relating to staff and follow appropriate disciplinary procedures through authorised levels.
Develop and maintain customer service standards to promote a customer focused working environment.
Develop and implement customer feedback mechanisms.
Ensure that effective customer feedback mechanisms are understood by all staff in related department.
Ensure that all staff are trained in service delivery and understand the service culture required.
Address any issues of non-compliance to service standards.
Adhere to effective security and financial procedures including daily opening, closing, month-end inventory, and cost monitoring.
Ensure all information needed for invoices for groups, conferences and functions are recorded, completed and passed to the relevant department.
Effectively monitor and maintain stock level of food and beverages and ensure that all stock is secured.
Ensure compliance with safety, security and hospitality standards laws and by-laws by maintaining a clean and safe environment for customers and staff.
Co-ordinate inter-departmental operations.