F&B Manager - - South Africa

To supervise and control all banqueting operations in assistance to and with the General Manager and F&B Manager to the standards laid down by the Company, maximising revenues and profits to agreed budgetary limits. The person will also be responsible for the smooth running of the Front Office Operations in conjunction with the General Manager when the front office manager is on off duty. Person specification List of qualifications, experience, training and competencies required for the job. Minimum Qualifications: · Matric Certificate · General education related to hospitality Experience: · At least 5 years’ experience within the hospitality industry. · Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS · Skilful in project / task planning Key Behaviour Areas · Skilful in project / task planning · Highly organized and efficient · Pro-active and driven · Ability to adapt vision and proven flexibility · Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. · Administration and Management — Knowledge of business and management principles involved in planning, resource allocation, leadership, and coordination of people and resources. · Public Safety and Security — 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. · Time Management – Managing one’s time and time of others. · Problem Sensitivity – The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. 1. Banqueting Operations · Check duty rosters daily in allocated areas, ensure coverage and monitor timekeeping and absenteeism · To take clients on on-site inspection to venues and attend food tasting when required. · To ensure a prompt, courteous response and to follow up on all enquiries. · To ensure that once a booking is confirmed, that all details and requirements requested by the customer has been noted using a check list to ensure correct staff turnover and sufficient supplies are planned for. · Ensure that the all relevant departments receive the correct information pertaining to each event in order to ensure correct billing. · Ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy. · Ensure that banqueting staff are correctly and smartly dressed and serve their customers in a professional and friendly manner. · Ensure that the restaurant is clean and well maintained, that table appointments, including flower arrangements are impeccable. · To ensure effective briefing of waiting staff before the function commences in liaison with the F&B Manager. · To ensure that waiting and bar staff know the limit of the open bar and that this is not exceeded. · Ensure that food and beverage orders are executed promptly and that they comply with the required standards. · Ensure that an effective table reservation system is in operation. · Ensure that company and statutory hygiene standards are maintained in all areas. 2. Front Office Operations · To ensure that all Front of House staff are correctly and smartly dressed at all times · To circulate regularly throughout all Front of House areas, maintaining a high profile with guests and staff. · Effectively conclude face to face meetings with all staff that are under your management · Ensuring that guests receive welcoming and are informed about products · Deal with complaint escalated promptly and calm down irate customers · Monitor local reservations and ensure they are accurately booked on the system · To ensure effective and speedy check in-out facilities · To ensure that procedures are strictly adhered to, that no bills exceed the stipulated limit without prior approval and that written confirmation, purchase orders, or order numbers are on file. · Print special arrivals list in morning and together with GM review arriving guests. · Deal with Debtors accounts and statements. 3. Stock Control · Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems in conjunction with the F&B department. · Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments. · OE Stock counts · Taking responsibility for the sales and marketing of the Function and Wedding center, including pricing, promotions and promotional materials, image and brand and profile. · To ensure that procedures are strictly adhered to, that no bills exceed the stipulated limit without prior approval and that written confirmation, purchase orders, or order numbers are on file. · To prepare and submit on the real information necessary for budgeting purposes, timeously and accurately. · To ensure that surplus equipment and supplies is removed once the function is over and stored correctly. · To stock take regularly against the inventory to ensure minimum loses. · To ensure strict security for all areas and inventory under your control / management. · To monitor trends within the industry and make suggestions how these could be implemented as improvements in the catering operation. 4. Event Management and Administration · Effectively participate in face to face meetings with all staff involved in banqueting events. · Assisting with completing banqueting requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with company´s instructions. · Responsible for the overall implements, consumptions of all banqueting polices and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities and menus. · Responsible for the property’s entertainment program plan and execution. · Costing of wedding packages and negotiating with clients to seal the deal. · Work with committees to develop and monitor timelines and deadlines related to all aspects of events. · Work with committees to develop a program for events including speakers, topics and time. · To monitor trends within the industry and make suggestions how these could be implemented as improvements in the catering operation. · Perform other duties which are requested by the company. 5. Learning and Development · To identify areas of development and training as well as recruitment needs · To carry out and ensure that banqueting staff receive regular On-the-Job training and guidance is taking place to agreed standards to enable staff in performing their duties correctly. · To ensure that staff under your control are trained in all Health and Safety measures. 6. Customer Service · Ensure the quality of services in accordance with the company standard. · To give feedback on guest letters and comments. · To greet host and circulate during the course of the function to ensure availability in the event of a problem or complaint. · Identify customers’ needs and respond proactively to all of their concerns Apply Now

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F&B Manager - South Africa

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