F & B Manager (Casoni Lounge Portharcourt) at Venmac Resources Limited

Responsibilities

• Ownership of the management accounts and daily Profit & Loss, maintaining cost control.
• Responsible for the day to day operation of the food & beverage department especially in relation to supporting the Brand Experience.
• Responsible for the standards of service delivered to the customers in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees. Ensuring the quality of services in accordance with the company standards.
• Ensures that all the F&B areas are well organised, and have the tools to execute their duties and maintain their areas and equipment.
• Ensures that the highest level of food hygiene is maintained throughout all food and beverage areas in compliance with HACCPlegislation.
• Oversees the overall operation of the storerooms as per company policies, including but not limited to rotation, preparation, distribution and bookkeeping.
• Responsible for the overall implementation, execution of all F&B polices and procedures pertaining to employees, work manuals, sanitation requirements, costs, quality, menus, groups and others as required.
• Plays a key role in the leadership meetings.
• Leads, motivates and develops their team in line with the Company Values to maximise employee engagement.
• Demonstrate behaviors in line with our diversity and inclusion aim, which is to create and promote a diverse and inclusive culture where ideas, differences and views are respected and where all employees are encouraged to create their own personal legacy
• Ensure all stock controls are strictly adhered to.Candidate profile:
• Passionate about driving consistent, and exceptional service
• Able to manage a team effective, posses strong leadership skills, used to working with senior management team, being able to communicate well with at all levels
• A positive and driven attitude to succeed, and leadership skills to inspire and retain a team.

Examples of Duties includes but is not limited to the following:

• Ensures point of sale operations and Cash handling practices are following standard operating procedures.
• Understand all programs, procedures, standards, specifications, guidelines and training protocols
• Collaborate with General Manager and Chef de Cuisine to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
• Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations
• Prepare weekly work schedules in accordance with staffing guidelines, labor forecasts, and assign work for efficient use of equipment and personnel
• Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations.
• Perform additional duties and projects as assigned.

Position Requirements:

• Ensure all team members have required certifications for food and alcohol handling
• Establish and clearly communicate goals and expectations using strong interpersonal skills
• Professional in all internal and external communications
• Resolve guest and team member issues quickly and efficiently
• Identify opportunities and create action plans to enhance and optimize food and beverage operation
• Monitor financial performance to drive business decisions
• Set and deliver on goals which support company-wide goals in finance, guest satisfaction, and team member engagement
• Lead and support team members in individual growth and career advancement plans to contribute to our internal leadership pipeline
• Create positive work environment that is guest-focused
• Collaborate with other members of camp management and the corporate team
• Prioritize tasks effectively
• Submit high quality work products in a timely manner
• Promote company sustainability initiatives
• Acts as the guest service role model for the restaurant; set a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
• Schedules dining reservations and arrange parties or special services for diners.
• Ensures corrective action is taken to continuously improve service results.
• Schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication and recommends discipline when appropriate.
• Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
• Edits work schedules and evaluate the work performance of employees.

Training – 10%:

• Ensures staff understands local, state, and Federal food and liquor laws.
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers Waiters and Waitresses to provide excellent customer service.
• Monitors alcohol beverage service in compliance with local laws.
• Supervises daily shift operations
• Ensures staffare in compliance with appearance standards.
• Inspects dining room serving stations for neatness and cleanliness.