Food and Beverage Manager

Food and Beverage Manager

The spirit, hope and great feeling of Kaibo are alive and well in you. As the Kaibo Food and Beverage manager, you understand what it takes to tap into the potential of your Kaibo Team Members. You’re already a great leader — someone with the intuition for seeing what a situation calls for. You’re a coach who knows how to celebrate, inspire, respect and value every member of your team. For you, service standards never take a back seat — and opinions always matter – which is why you are where you are today!

Sure, we have high expectations of you; but don’t worry, you will achieve them in this environment where success is always supported. We’ll keep you well informed, but we won’t micromanage you. So, bring all you’ve got. Soon, you’ll be equipped with everything you need to succeed — from tools to secrets to the very teachings of our Kaibo ways. The Kaibo F&B Manger is responsible for maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a Total Quality Experience for existing loyal customer base, new customers and all team members. The F&B Manager creates the tone and personality of both the Beach Bar and Grill & Upstairs by being an advocate of training, customer service, product knowledge and leading by example, encouraging safe work practices, and a demonstrated commitment to the overall Kaibo brand. 

Position Title : Kaibo Food and Beverage Manager

Reports to: CEO / stakeholders

Job Description: We are looking for a professional food and beverage manager to be responsible for managing all F&B operations and for delivering an exceptional and long lasting guest experience. The successful candidate will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement. 

Responsibilities

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary improvements.

• Identify customers needs and respond proactively to all of their concerns.
• Lead F&B team by attracting, recruiting, training and appraising talented personnel.
• Through KOPS objectives: establish targets, file reports measures with KPI reports, write schedules, write and delegate policies & procedures.

• Provide a two way communication with the Kaibo team, and nurture an ownership environment with emphasis in motivation, teamwork and “BEACH” behaviour.

• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

Requirements

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, Micros)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded
• Culinary school diploma or degree in Food service management, BA, or related field.

Staff Management, Training & Development, assisted by Supervisors:

• Lead the Head Supervisors to manage bar & floor staff on a daily basis, communicating daily events and taking responsibility for maintaining high standards of customer service, health and hygiene.
• Create an environment, building morale and team spirit, where improvements to products, processes and services are welcomed, encouraged, and valued.
• Conduct briefings and training to ensure that all staff have strong product knowledge and are able to upsell and deliver service required.
• Monitor, review and report back to CEO on individual’s performance, to assist with the performance review and induction process.
• Work to develop team members according to their individual abilities and potential.
• Assess staff performance to provide efficient and friendly, superior service.
• Provide ongoing training and development to all team members in the areas of operating standards, customer service and product knowledge.
• Ensure each team member has received proper training to perform as a bartender/ server or shift supervisor efficiently.
• Continually develop team members, establishing specific performance objectives, and measuring team member performance regularly.
• Coach and counsel team members for improved performance, documenting developmental plans as necessary.

Operational Management:

• Help work towards achieving budgets and daily targets for profitability of the FOH and BOH by controlling waste, inventory levels, labor costs, and general expenses.
• Maintain low wastage levels through, accurate recording, training and active monitoring. •
• Assist and guide supervisors to deal with issues and complaints, ensuring guests’ experiences exceed expectations and increasing loyalty.

• Maintain and utilize daily, weekly, quarterly and annual records to help predict business levels to ensure adequate staff are scheduled, while maintaining target labor costs

• Oversee all cash and media management functions. Able to perform all POS duties, front and back of house functions including opening and closing procedures, coordinating meetings with the CEO and stakeholders weekly.

• Maintain proper loss prevention standards, reviewing cash handling procedures, deposits of cash drops and safe procedures, consistently cross-checking against KOPs.

• Maintains cleanwell-presented establishment following visual presentation plans and standards.

• Plan, execute and communicate all sales promotions and new product information effectively and efficiently to all team members.

• Identify staffing and training needs of all qualified candidates
• ensuring all staff are cross-trained to perform a multitude of positions, and follow the steps outlined in the KOPs relevant to their positions. Facilitate on-going training and development of current staff.
• Promote and practice safe work habits, identifying and resolving potential safety hazards, operational inconsistencies and any team member or customer incidents.
• Document accidents, conduct initial investigation and determination of root cause in the interest of maintaining a safe work environment.
• Regularly conduct research on the local market and develop and implement ideas to maximize revenue generation.
• Contribute ideas to Kaibo’s calendar of events.
• Investigate and report to CEO on all complaints received from customers and team

members, detailing reasons and actions taken.

Job Type: Full-time

Salary: $52,000.00 /year

Required education:

• Associate

Required experience:

• Food & Beverage Managment: 5 years