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.
