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.