Manager: Food and Beverage Operations - South Africa
Cape Peninsula University of Technology
1. Management of restaurant operations: • In consultation with the restaurant staff draw up plans for the restaurant operations for approval by the Director. • Align strategic objectives of the Hotel school with restaurant training and operations. • Manage the implementation of operational plans and ensure that they are achieved. • Ensure that the restaurant operations meet the commercial and training need of the Hotel School through maintaining of consistent high standards of food and beverage service, food preparation, food safety, health and hygiene 2. Promoting and marketing of restaurant business: • Take responsibility for restaurant marketing plan and implementation thereof. • Work with the functions/reservations co-ordinator to draw-up plans for the restaurant promotions and approval by CTHS Director. • Conduct market research to stay updated on industry trends, competitor analysis, and client preferences 3. Budget and cost control • Collate information to serve as input in drawing up the budget for the restaurant. • Draw up the budget for the restaurant operations for presentation to the CTHS Director. • Manage the budget according to set principles of the budget control in conjunction with the Director. • Advise the Director on any budget variance 4. Training of students • Provide instructions to the students and to guide and support, observe and evaluate students’ performance in the training restaurant • Train students the necessary technical and operational tasks in the training restaurant • Liaise with academics to ensure synergy between restaurant simulation and theory classes • Monitor student progress 5. Administration and supervision of staff • Supervise the acquisition of stock and ensure that appropriate controls of stock are put in place and maintained • Ensure that staff members are trained in checking of deliveries and manning of stores in order to make sure that supply of food stuff for restaurant operations is not interrupted. • Liaise with the suppliers in order to source good quality food supply from the market. • Keep contact with the industry professionals in order to keep abreast with the developments in restaurant operations and to facilitate placement of students for in-house experiential learning. • Appraise staff performance and provide feedback to improve productivity Competencies Ability to manage in a diverse environment with a focus on client and guest services. Strong hospitality and guest service skills. Knowledge of food, food hygiene (including HACCP) and food preparation. Strong organizational and time management skills. Good business and commercial acumen. Strong leadership and motivating skills. Ability to build strong relationships with guests and staff. The ability to think quickly, work in stressful circumstances and stay calm in a crisis. Financial, budgeting and stock-taking skills. Ability to attract and retain a strong team. Sound decision making General Information Closing Date: 24 March 2024 Enquiries: Zumalecput.ac.za NB: PLEASE NOTE THAT THIS SYSTEM DOES NOT ALLOW APPLICANTS TO UPLOAD CVs. IT IS THUS IMPORTANT THAT APPLICANTS COMPLETE ALL SECTIONS COMPREHENSIVELY AS FAILURE TO DO SO MIGHT DISADVANTAGE YOU. PLEASE UPDATE YOUR APPLICATION ON THE SYSTEM WITH THE LATEST INFORMATION AS THIS WILL BE THE ONLY CRITERIA USED FOR EVALUATION OF YOUR APPLICATION BY OUR PANEL. The Cape Peninsula University of Technology is committed to Employment Equity and aims to attract and retain talented individuals to achieve our equity objectives and therefore, people from the designated groups, including those with disabilities are encouraged to apply. Preference will be given to applicants whose appointment contributes towards the achievement of demographic representation. We reserve the right not to make an appointment.
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