Food and Beverages Manager at Glocient Hospitality

Job Description

RESPONSIBILITIES/MAIN OBJECTIVES OF THE JOB

• To supervise and control all catering outlets, such as Restaurant, Bar, Bush Bar, Room Service, Conferences and Banquets in the resort to the required standards, within agreed budgetary limits and parameters of the laws, particularly liquor law.
• The Food and Beverage Manager is a member of the Executive Committee and liaise closely with all other Heads of Department to ensure smooth running of the resort operations for a complete guest’s satisfaction and financial benefits.

KEY DUTIES

• Effective and efficient Management of all Outlets / Catering / Banqueting services of the resort
• Ensure that high standards in service are provided by all waiters and

barmen in each outlet.

• Show a high profile to guests and staff by been around in the field especially during meal or functions periods. Office work is to be done during off peak hours.
• With the Executive Chef prepare all Menus and a la carte, daily specials.
• Have recipes been made and costed by the F & B costs controller so that adequate sales prices can be prepared ensuring correct returns and the budgeted food cost.
• Once recipes and dishes have been accepted, have photographs taken from each dish to show the presentation so that the cooks have a reference for a constant presentation of each dish of the shift.
• Cocktails recipes are to be made and explained to the chief barman, costed by the F & B costs controller.
• Ensure table set up inclusive of flower arrangements are always impeccable.
• Ensure that waiters and barmen are always courteous and work in a very professional way, respecting the high professional standards set.
• Hold a short briefing in the outlet with the employees concerned before each service to make sure the basics are known and remembered by all members of the concerned staff.
• Discuss table allocations, VIP, table reservations and any relevant point for this service period.
• Ensure that the waiters know the daily menu or daily specials, what is to be pushed and what could be in short supply.
• Ensure that the dress code for the waiters and barmen, “shirt correctly buttoned, in the trousers and tie neatly tied, inclusive of clean black shoes and black socks” is adhered to by all at all times.
• Ensure that the waiters always carry a cork screw with bottle opener and a small note book with a pen as well as a service towel.
• Ensure each waiter is conversant with all a la carte menu items and can explain their composition to the guests.
• Ensue that the barman are fully conversant with cocktail composition.
• Ensue that barmen are always using top measures.
• Ensure that the housekeeping department bromes and mops the outlets prior to service time.
• Double check that the cloakrooms adjacent the various outlets under your control have been clean by Housekeeping and are clean and ready with all supplies prior to service time.
• Ensure that room service orders are executed promptly and that they comply with the required standards.
• Ensure that banquets set ups are done in a professional manner and that banquets are served efficiently.
• Ensure that bands, musicians, comedians are ready to perform on time and that adequate stage, lightings, spot lights etc are provided by maintenance.
• Ensure that set up of electronic equipment for workshops, presentation or speakers are provided, installed and tested prior to the function.
• Ensure and develop a good name for quality service in banqueting within the local community.
• Always ensure the efficiency of your employees to avoid guests’ complaints. In case of such attend to it quickly and satisfy the guests.
• Ensure that all lost and found items are registered at the Reception and Housekeeping but stored in Housekeeping.
• Ensure and double check that the goods supplied for the Food & Beverage Department are of good quality and the date has not expired.
• Ensure that the Executive chef checks the freshness, quality and prices of fresh products such as meat, poultry, fish, fruits and vegetables.
• Control of food purchases and economic management to reduce waste in the kitchen/Buffet/Restaurants and correct accounting and controls for profitable Food & Beverages operations.
• Double check the daily bar stock take by the internal auditor.
• Double check purchases requisitions before they go up to the GM for final approval.
• Ensure that maximum security is respected in all areas under your control and that the employees are fully aware of the importance of key security.
• To ensure that the highest hygiene standards are kept at all time in food producing and storing areas.
• Ensure and double check that the back of the house is as clean as the front part of it. If necessary call stewarding or housekeeping depending on the areas.
• To ensure that staffing standards are adequate to the budget and are not exceeded without prior approval of the General Manager.
• Organise weekly short meetings with your employees, section by section to listen to grievances and suggestions. Maintain a permanent dialogue with all your employees.
• Ensure that fair discipline is respected. If not take action as per the labour laws.
• With the Admin. Human resources Manager ensure that refresher training is done on a regular basis.
• Delegate your employees to attend fire and evacuation drills as directed by the chief engineer.
• .Propose the organization of promotional and loyalty programmes.
• Prepare your monthly and yearly Business Plans and Revenue/ Sales & Marketing plans for the F & B.
• Submit to the GM your written comments on the performances of your department for the last month within two days of the new months, stating variations from the budget. No excuses for short falls and prospects for the coming month.
• Once per quarter prepare an appraisal from all you employees, jointly with the Human resources Manager. An employee can only be good if he is followed constantly, coached and explained what he does wrong so that he can improve his performances.
• Propose suitable candidates for promotion if a vacancy arises.
• To act as duty manager as per established roster.
• Attend the GM’s morning brief and the weekly Executive Committee Meeting.

Qualifications

• Certificate/Diploma – F & B from any other reputable institute.
• Degree – resort Management.
• 5-10 years working experience in a reputable /resortt with good and reputable F & B operations.
• Excellent knowledge of table presentation and service.
• Wine    &    Bar    knowledge,    Flambéing,    table    carving    and Food presentation.
• Knowledge of IT packages/software in resort Industry; Hotsoft, Micros Computer Systems.
• Excellent on the job training / coaching skills.
• Excellent in good customer care/guest relations.