Food and Beverage Manager at DEDA Hospital

Tasks & Responsibilities

• To co-ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the Annual Business Plan. This should be supported by appropriate Advertising and Promotion budgets from suppliers
• To train and develop Outlet Managers so that they are able to operate independently within their own profit centers
• To ensure that each food and beverage outlet and Conference and Banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.
• To ensure that each outlet is managed by a Management Team (Restaurant Manager/Head Chef) who are totally accountable for the profitability and service standards achieved.
• To co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the Annual Business Plan. This should also be supported by key marketing plans as well as revenue driven initiatives.
• To provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
• To ensure that supplier liaison together with the Purchasing officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
• To ensure that the Department Operational Budget is strictly adhered to.
• To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
• To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.
• To monitor and control vacation planning for the department.
• To monitor, control and minimize overtime for the department.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To maintain and amend where appropriate all SOP’s in line with company's Brand Standards and outlet requirements.
• To work with the Outlet Managers, Banquet Service Manager and all respective Chef de Cuisines to take corrective action where necessary.
• To handle all guest complaints, requests and enquiry’s on food, beverage and service. Establish procedures and protocol need to be clearly defined and adhered to in this area.
• Take personal responsibility for maintaining and revising the Policies and Procedures manual associated with the department and inter dependent departments to ensure no ambiguity.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Food and Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
• To conduct monthly departmental meetings and daily operations briefing with outlet managers.
• To maintain good working relationships with colleagues and all other Departments.
• To have a complete understanding of the Team Member
• Handbook and ensure that team members adhere to the regulations contained within.
• To ensure that you plan and implement all policies as outlined by management.
• Effective training programs for their team member with the Training Manager and Departmental Trainers.
• To develop F&B marketing activities and promotions in close cooperation with outlet managers, executive chef and Marketing Communications Manager.
• To conduct annual PDR for direct reports and ensure process is followed through by all outlet Managers.
• To ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
• To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
• To be a key person in the driving of the Hospital's Food Safety Management System (FSMS)
• To ensure that one of the key responsibilities of all direct reports is the focus on the 9 High Risks policies as well as that, Health and Safety compliance is given top priority.
• To ensure that full compliance is maintained in all aspects of Health and Safety within the Bistro and where any identified shortfalls are addressed with due priority.
• To assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development.
• To ensure that all team members provide a courteous and professional service at all times.
• To assist in the training of team members ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• To ensure that all team members have a complete understanding of and adhere to the bistro's policy relating to Fire, Hygiene, Health and Safety.
• To carry out bi-yearly inventory of operating equipment.
• Under the 9 competencies have key strengths in People Management Communication and Planning.
• Adhere to the Bistro's security and emergency policies and procedures.
• To ensure that all team members have a complete understanding of and adhere to the Bistro's Team member Rules and Regulations.
• The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
• Carries out any other reasonable duties and responsibilities as assigned.