Food and Beverage Manager at Whispering Palms Resort

Details

• 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, and menu costings and cash checks.
• To ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.
• To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
• To ensure that bars and restuarant are clean and stocked with the stipulated requirements.
• 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 the efficient running of the banqueting department and that all banqueting rooms are clean and tidy.
• Ensure that 30% COS are maintained in across department
• To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
• To ensure that company and statutory hygiene standards are maintained in all areas.
• To attend timeously to customer complaints.
• To take the necessary steps in the event of theft, burglary or fire.
• To ensure that reports and administration requirements are timeously submitted.
• To be fully conversant with all statutory requirements regarding a food and beverage operation; that all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised.
• 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 staff.
• To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
• To be available to conference organisers at all times during a conference.

QUALIFICATIONS

• Applicant should possess a minimum of BSC/ HND in food and nutrition, food and science technology or related field with at least 5 years’ experience in the hotel / resort.  Professional qualification in an added advantage
• The ability to think clearly and  solve problems
• Numeracy and logistical planning skills;
• The ability to balance customer and business priorities;
• Flexibility  and assertiveness
• Energy and patience;
• Excellent communication and interpersonal skills,