Position: F&B
Services Manager
Scope of Position:
To plan, organize, direct, control and evaluate the operations of all the F&B outlets within the premises and ensure that there is adherence agreed budgetary limits and parameters of the law, including food hygiene and liquor requirements.
Responsibilities:Scope of Position:
To plan, organize, direct, control and evaluate the operations of all the F&B outlets within the premises and ensure that there is adherence agreed budgetary limits and parameters of the law, including food hygiene and liquor requirements.
- 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 hospitality / business management or tourism related field
- 2
years of culinary experience in hotel environment
- Strong
supervisory and communication skills
- Food
Hygiene and Safety trained
- Leadership
skills
- 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
Interested
parties should send in CV’s to cvs@careerdirections.co.ke