Food & Beverage Manager

Food and Beverage Manager

Summary

Oversees all aspects of the food and beverage department in accordance with Company mission statement, including maximization of financial performance, guest satisfaction, and employee development/satisfaction within established quality standards. The Food and Beverage department includes the restaurant, bars, functions and kitchens.

Relationship:

Reports To:     General Manager

Works with:    Heads of Departments                                            

Responsibilities

As Food and Beverage Manager, in addition to complying with the financial and non-financial objectives as contemplated and agreed to under the hotel’s performance management system, you carry the following responsibilities:

1. Ensure high quality industry standard service from the department, ensuring that all departments and staff positively impact the guest experience and that the products and services delivered are in compliance with what is promised through the hotel’s marketing efforts.
2. Ensure maximum revenue and profit for Fort Young Hotel by (a) maximizing the financial contribution from food & beverage; (b) implementing revenue generating initiatives, (c) exercising strict control over the monthly operating costs and budget and (e) implementing cost saving initiatives particularly in the areas of purchasing, energy consumption, water utilization as well as all efforts to prevent theft/loss.
3. Ensure the department’s Health and Safety Guidelines are published, reinforced and implemented to guarantee the safety of guests and staff; also ensure that all health and safety regulations are properly adhered to.
4. Professional and proactive management of your staff to achieve the above goals and responsibilities ensuring their productivity, commitment and loyalty through a well managed human resource program consisting of well defined responsibilities, effective work scheduling, competitive compensation and a well-run recognition/reward program.
5. Professional and proactive implementation of job descriptions, standard operating procedures and checklists to support the above to ensure consistent quality and efficiency.
6. Implementation of strict confidentiality policy

Working closely with management and staff, your Additional Responsibilities include:

• To accept responsibility for the hotel when scheduled to do so as a Duty Manager
• Understand and ensure compliance to all local laws and regulations, including licensing laws, health and safety and other statutory regulations
• Develop accurate and aggressive short, medium and long term goals for the department
• Develop budgets and financial forecasts as required
• Monitor the performance of the department through the analysis of financial records, guest feedback statistics and other information and ensure proactive correction action where necessary
• Review and innovate on a continuous basis the department’s products and service to ensure they are competitive and meet/exceed guest expectations
• Where necessary, represent the company to the union, government, stakeholders, general public, customers and employees with the appropriate tact and courtesy, always ensuring the hotel’s interests are taken into account
• Employ communication standards which ensure clear communication across the departments and hotel
• Ensuring that all purchases are at the most competitive prices
• Meeting and greeting guests on a regular basis
• Dealing with customer complaints and comments
• Ensuring that events and conferences run smoothly
• Attend weekly meetings with a written and/or verbal report on the performance of the department
• Ensuring that overtime is controlled and allowed only when necessary and that no overtime is paid to monthly paid staff (time off could be considered instead)
• Ensure that all communication dealing with discipline of workers must be referred to the Human Resource Department for action and for approval by the General Manager
• Perform tasks and pursue goals as stated by performance management system
• Other duties that may be assigned to you from time to time by the Executive Chairman or Board

Your management of your team and staff must achieve:

• An efficient and effective work environment with full accountability for performance through clearly communicated duties and goals, compliance with policies, procedures and performance evaluations
• A healthy and productive organization climate based on a friendly, professional and courteous environment, open and respectful communication, respect of confidentiality in all areas and avoidance of gossip and negative behavior
• A high performing and fully committed team through adequate recognition, reward, management of goals and objectives and on-going training, and discipline where necessary
• Ensuring a properly disciplinary framework in conjunction with the Human Resources department and implemented by the General Manager, Supervisors and Team Leaders to ensure that any and all incidents of employee performance that warrant disciplinary action are properly and professionally managed and documented.

Note also that you are expected to hold all information acquired as a result of your position at the Fort Young Hotel in strict confidence and a breach of this condition may result in irreparable damage to the hotel.

Skills and Specifications:

• Strong communication skills – written and oral
• Strong Managerial skills
• Ability to work in and lead a team.

Minimum Qualifications & Requirements:

• Bachelors Degree in Hospitality Management or equivalent
• 3 years at Supervisory Management level

Special Conditions:

Ability to:

• Work on an on-call basis
• Work on holidays, weekends